Jun 24, 2014

Kovil Sakkarai Pongal

Sakkarai pongal is the original sweet pongal recipe taught to me by my Father-in-law. The pongal is absolutely divine recipe served specially as temple prasadam. This religious recipe just melts in your mouth.  The edible camphor and cardamon boosts flavors and the dry fruits adds crunch in every bite.


1 cup Rice (sonamasoori)
5 cups Water
1 1/4 cup Jaggery, powdered/grated
5 Cardamom, powdered
1/4  Ghee
8-10 Cashewnuts
Handful Raisins
Pinch of edible camphor


  • Soak rice in water for 10-15 minutes
  • Boil water in a pot. When water begins to boil, add rice. Cook rice until it is completely cooked with mashed rice consistency
  • To this add jaggery and cardamom. Stir until it is completely melted about 10 minutes. Set aside 
  • In a separate pan, heat ghee. Add cashew nuts and roast until it is light brown. Add raisins and roast until raisins puffs up. Then transfer it to the cooked rice
  • Add camphor and mix well
  • Serve hot

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