Sarkarai Pongal is one of the dishes prepared during the Pongal festival in Tamilnadu in India. Pongal Festival is a four day harvest festival in Tamilnadu. Sarkarai Pongal is prepared in the open courtyard as an offering to the Sun God.
This is also a quick fix sweet dish when you or your little ones are craving something sweet and all you have is leftover rice in the fridge.
Cooked Rice – 3 cups
Jaggery (Gur) – ¾ cup (sliced)
Cardomom (Elaichi) Powder – ¼ tsp
Cashew Nuts – 2 tbsp (Broken into small pieces)
Raisin (Kismis) – 2 tbsp
Ghee (Clarified Butter) – 4 tsp
Edible Camphor – a very little pinch (optional)
Water – 1 ½ cups
Roast the dry fruits with little Ghee. Keep aside.
Add Jaggery and water in the same pan.
Cook the Jaggery again to one string consistency. It becomes frothy.
Then add 2 tsp of Ghee, fried dry fruits, Edible Camphor & Cardamom.
Mix well so that the Jaggery covers the whole rice.
Add the remaining Ghee and mix.
Basmati Rice is preferred but not necessary.
Rice should have been cooked well to a very soft consistency.
Edible Camphor adds to the flavor, but not an essential ingredient.
Increase the quantity of Jaggery to make it sweeter.