Sakkarai Pongal / Sweet Pongal is a traditional South Indian recipe, which is almost prepared on all auspicious days and festivals. As Pongal festival is nearing, I wanted to share my recipe with you all. Thai Pongal is mainly celebrated to convey appreciation to the Sun God for providing energy for agriculture. Part of the celebration is the boiling of the first rice of the season consecrated to the Sun.
Besides rice and milk, the ingredients of this sweet dish include cardamom, jaggery, raisins, Green gram (split), and cashew nuts. Cooking is done in sunlight, usually on a porch or courtyard, as the dish is dedicated to the Sun god, Surya. The cooking is done in a clay pot that is decorated with colored patterns called kolam. Pongal has two variants, sweet and savory. The dish is served on banana leaves. Cooking Pongal is a traditional practice at Hindu temples during Temple Festivals in Tamil Nadu.
Today I am going to share my mom’s method of Sweet Pongal. She uses only a tbsp of Ghee for entire cooking. The aroma spreads the entire house and it simply tastes divine as we get in temples. We are again going to see the easy method of preparation using a pressure cooker. Let’s now get into the recipe.
Delicious and Divine Sakkarai Pongal is ready for offering God.