Sakkarai pongal traditional pot method, Pot chakkara pongal recipe

Traditional sakkarai pongal recipe in pot.We usually use brass pot to make sweet pongal each year.The traditional method of making sweet pongal in villages is to use brass or mud pots, they use viragu adupu(woodfire) to make it.

I wanted to make this a video post last year itself but as usual time constraints and I had to skip it off.So this year I made sure to make it in advance and make it ready, though I could sit for editing only at the last minute.Hope this would be useful for those who want to try sakkarai pongal in pot.

Sakkarai pongal traditional pot method

Sakkarai pongal recipe in traditional brass pot method

• 1 cup raw rice
• 1/4 cup moong dal
• 7 cups water
• 1/2 cup milk
• 2 tbsp cashews(halved)
• 1 tbsp raisins
• 2 nos cardamom
• 4 tbsp ghee
• 1 cup heaped jaggery
• 1/2 cup water

FOR JAGGERY SYRUP:

1. First rinse rice,dal and keep it ready.To a pan add jaggery.water land boil it.Let it dissolve completely then set aside.In another tadka pan heat 1 tbsp ghee, add cashews when it starts to turn golden add raisins, let it bubble up well.Fry for a minute then set aside.
2. To a brass pot add milk and water.Let it boil, keep in medium high.Let it overflow.
3. Now add rice, dal and mix well.Cook uin medium high until rice is 3/4th cooked and water is almost absorbed.
4. Now strain and add jaggery syrup.Mix well and cook until it becomes thick.Now add ghee fried cashews,raisins.

5. Add remaining 3 tbsp ghee and cardamom powder.Mix well , cook for a minute then switch off.When it cools down it gets thick so switch off when it is still goey.

6. Switch off and serve hot!

Traditional half of waster we add is rice rinsed water itself.You can add that along with normal water but make sure to add only rice rinsed water without dal.

How to make sakkarai pongal recipe:

1. First rinse rice,dal and keep it ready.To a pan add jaggery,water and boil it.Let it dissolve completely then set aside.In another tadka pan heat 1 tbsp ghee, add cashews when it starts to turn golden add raisins, let it bubble up well.Fry for a minute then set aside.
2. To a brass pot add milk and water.Let it boil, keep in medium high.Let it overflow.
   
3. Now add rice, dal and mix well.Cook uin medium high until rice is 3/4th cooked and watter is almost absorbed.Now strain and add jaggery syrup.Mix well and cook until it becomes thick.Now add ghee fried cashews,raisins.
4. Now strain and add jaggery syrup.Mix well and cook until it becomes thick.Now add ghee fried cashews,raisins.
   
5. Add remaining 3 tbsp ghee and cardamom powder.Mix well , cook for a minute then switch off.When it cools down it gets thick so switch off when it is still goey.
6. Switch off and serve hot!

Delicious sakkarai pongal ready!

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