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தித்திக்கும் கோவில் சர்க்கரை பொங்கல் | SWEET PONGAL | Sweet Pongal in Tamil | Sarkarai Pongal Recipe

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தித்திக்கும் கோவில் சர்க்கரை பொங்கல் | SWEET PONGAL | Sweet Pongal in Tamil | Sarkarai Pongal Recipe

#sarkaraipongal
#sweetpongalrecipe
#indianrecipestamil
#sweetpongalrecipeintamil
#pongal

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  5. "Sarkarai Pongal (Sweet Pongal) Recipe"
    Ingredients:-
    * Raw Rice (Pachari): 1 cup (approx. 250ml)
    * Moong Dal (Paasi Paruppu): 2 tablespoons
    * Jaggery (Vellam): 2 cups (crushed/powdered)
    * Water (for cooking rice): 4 cups
    * Water (for jaggery syrup): ¾ cup
    * Cardamom Powder: ¼ teaspoon
    * Ghee (Ney): ¼ cup + 1 tablespoon
    * Cashew Nuts: A handful
    * Raisins (Kishmis): A handful

    Preparation Method:-
    1. Cooking the Rice and Lentils:
    * Wash 1 cup of raw rice and 2 tablespoons of moong dal together 2–3 times until the water runs clear.
    * Soak the washed mixture in enough water for about 30 minutes.
    * After soaking, drain the water and transfer the rice and dal to a pressure cooker.
    * Add 4 cups of water. Close the lid and cook on high flame for 4 whistles.
    * Once the pressure releases naturally, open the cooker and use a ladle to thoroughly mash the rice and dal while they are still hot and soft.
    2. Preparing the Jaggery Syrup:
    * In a saucepan, add 2 cups of jaggery and ¾ cup of water.
    * Heat on high flame until the jaggery melts completely. There is no need to reach a string consistency; it just needs to dissolve.
    * Filter the syrup to remove any impurities or grit.
    3. Mixing the Pongal:
    * Gradually pour the filtered jaggery syrup into the mashed rice. Mix continuously to avoid lumps.
    * If the mixture feels too thick, you can add a little hot water to adjust the consistency.
    * Add ¼ teaspoon of cardamom powder and 1 tablespoon of ghee.
    * Turn on the stove and cook the mixture on high flame for about 5 minutes, stirring constantly to let the flavors meld.
    4. Tempering with Nuts and Raisins:
    * In a small tempering pan, heat ¼ cup of ghee.
    * Add the cashew nuts and fry until they turn golden brown. Remove the cashews and set aside.
    * In the same ghee, add the raisins and fry until they puff up like balloons.
    * Pour the hot ghee, fried cashews, and raisins into the rice mixture.
    5. Final Touch:
    * Give everything a final thorough mix so the ghee is well incorporated into the pongal.
    * Turn off the heat and serve your delicious, sweet temple-style pongal!

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