Temple Style Sakkarai Pongal ~ Navratri Special Dishes – Day 6

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Temple Style Sakkarai Pongal is made with just Rice and Jaggery with a pinch of camphore which elevates the taste and feeling of this neivedyam to Kovil prasadam. This Sakkarai Pongal is the Day 6 Neivedyam for the Navratri Celebrations along with Masala Karuppu Konda Kadalai Sundal.

I was so happy with the way the prasadam turned out as googy with the exact taste one will get to taste in Kovil as prasadam.

Temple Style Sakkarai Pongal

1 cup Rice
2.5 cups Water
1.5 cup Jaggery
1.5 cup Water
A pinch Camphor
3 tbsp Ghee
Handful Cashew nuts

Wash and soak the rice for 20 mins. Change water and add 2.5 cups water and pressure cook for 3 whistles.
Let the pressure fall down and mash well when it is still hot. Ensure the rice is well cooked and mashed.
In another pan, take the jaggery and water, melt. Remove the impurities and cook for another 5 to 6 mins, till the jaggary becomes a little thick syrup.
Slowly add this thick syrup to the cooked rice and combine well. Make sure the jaggary gets mixed well and there are no lumps.
If required, add 1/2 cup more water. Add the camphor and let it simmer.
After 5 to 6 mins, heat another pan with ghee, when hot add the cashews and pour this over the simmering pongal. Combine everything well.
Offer as neivedyam and partake!

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Temple Style Sakkarai Pongal

Temple Style Sakkarai Pongal is a divine tasting sweet Pongal made with just rice and jaggery. Thick jaggery syrup lends a delicious taste to this prasadam. Adding a pinch of camphor makes this taste as the one offered in temples.

Course Sweets

Cuisine South Indian

By Cook Method Pressure Cooker, Stovetop

Occasion Navaratri

By Diet Fasting Food

Dish Type Festival Sweets, Pongal Recipes

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 3 people

Author Srivalli

Ingredients

• 1 cup Rice
• 2.5 cups Water
• 1.5 cup Jaggery
• 1.5 cup Water
• A Pinch Camphor
• 3 tbsp Ghee
• Handful Cashew Nuts

Instructions

• Wash and soak the rice for 20 mins. Change water and add 2.5 cups water and pressure cook for 3 whistles.
• Let the pressure fall down and mash well when it is still hot. Ensure the rice is well cooked and mashed.
• In another pan, take the jaggery and water, melt. Remove the impurities and cook for another 5 to 6 mins, till the jaggary becomes a little thick syrup.
• Slowly add this thick syrup to the cooked rice and combine well. Make sure the jaggary gets mixed well and there are no lumps.
• If required, add 1/2 cup more water. Add the camphor and let it simmer.
• After 5 to 6 mins, heat another pan with ghee, when hot add the cashews and pour this over the simmering pongal. Combine everything well.
• Offer as neivedyam and partake!

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