This Sakkarai Pongal recipe is quick and easy to make and on your table under 20 Minutes! This is the very simple and minimalist version of making sweet Pongal without compromising the taste and flavours!
1 cup – raw rice + 3 cups of water
3/4 cup jaggery + 1 cup water
2 tablespoon Ghee
2 tablespoon Almonds
1 teaspoon cardamom powder
1 teaspoon salt
To a deep pot add water, bring to boil, then Add raw rice. Cook them till mushy.
To make jaggery syrup:
To a small saucepan, add 3/4 cup of jaggery and 1 cup of water. Stir over medium heat to make a syrup. Strain the jaggery syrup to remove impurities.
Now, pour the syrup to the cooked rice. Gently mix in. Add salt and cardamom powder.
Fry the almonds in ghee to a nice golden colour. Pour over the sweet Pongal. Gently mix and serve.
Tips to make Best Pongal recipe:
Rice: You need not soak the rice prior cooking! That actually helps in saving time.
You may also stir fry the rice in ghee for 2 mins for more flavours.
Consistency: The water ratio for rice and water is 1: 3. The Pongal consistency has to be like porridge.
If you have less water, just add enough hot water and mash the rice to get the right consistency.
Jaggery: Again! Sweetness is all up to your taste bud. You can add as much your preference,
The colour of the sweet Pongal is depended on the colour of the jaggery. If you have a nice golden coloured jaggery that gives you nice colour to sweet Pongal.
You may add brown sugar/palm sugar that will alter the taste of the Pongal.
Ghee: Just be generous in adding ghee to this recipe because it gives you more flavours and taste. You made also reduce the amount of ghee.
Nuts: Usually Cashews and raisins are added, I had almonds so just used it. Make sure to fry the nuts to a golden colour before you add.
- Category: Main course
- Method: stove top
- Cuisine: southindian
Keywords: sakkarai pongal