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.
Servings 3 people
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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