As we are very near and awaited to celebrate Sankranti Festival. This is a wonderful festival during the winter season with all the family and friends together and sharing their love and affection. We wish you a very happy and glad Makara Sankranthi/Bhogi/Pongal to you and your families.
Pongal is a traditional and auspicious festival with a lot of rituals and for this Pongal, we will have a look at the traditional recipes which are a simple procedure and loved by most of the people is the sweet Pongal. Sweet Pongal is also known as Sakkare Pongal (Sakkare = sugar) which is made of jaggery. Before we get into the cooking procedure of sweet Pongal. Let’s remember the significance of Pongal. Makara Sankranthi (or Sankramana in Sanskrit) is the day when the Sun moves from Saggitarius to Capricorn.
Sankramana alludes to Sat or samyak (~good) Kramana (~movement) and the time of the year starting with Makara Sankranthi is considered to acquire the light of intelligence. While all devotees pursue the lunar positions, Makara Sankranthi pursues the Solar positions.
Makara Sankranthi is the day as indicated by sacred writings was the start of the new year in the Hindu schedule. As the Sun travels through the zodiac signs, the climate and atmosphere change from a dull, cold winter to more brilliant Sunny days, it is proclaimed as the start of the period-appropriate for seeking the objectives and taking up profound practices. This is the best time to shop for others, click here for Pongal Offers & Coupons.
There are many places in India, which are really famous for these celebrations. This festival is celebrated for three days with fun games and delicious food. The first day is known as Bhogi, all the old things are kept into the fire. This festival is also known for new yields, cultivating networks, this day additionally commends a plentiful reap. This celebration is unfinished without the sweet Pongal. A plate filled similar parts of these two correlative tastes will top you off completely.
Pongal is the harvest celebration after the yields are collected, the tools incorporate animals are worshipped and decorated as well. The cooking style of sweet Pongal is simple and easy. Let’s discuss the procedure of sweet Pongal in milk and jaggery, the aroma from the edible camphor and cardamom to this dish.
What do you need to make Sweet Pongal?
- 3/4 cup rice (use sona masoori)
- 1/4 cup moong dal
- 2 cups of milk
- 1 cup of water
- 1.5 cups grated jaggery
- 1 Tsp edible camphor (smash it delicately)
- 1/8 Tsp powdered cardamom
- 2 Tsp ghee – separated use
- 1 Tblsp cashew nuts
- 1 Tblsp raisins
How would you make Sweet Pongal?
- Wash rice and moong dal together two times with water. Weight cook with 2 cups of milk and 1 cup of water for 3 whistles (or until it cooks totally).
- Take a substantial base pan, then add the grated jaggery and a quarter cup water, expedite it to a moving medium heat.
- Turn the flame into low and add 1 Tsp ghee, pour the cooked rice and moong dal blend into it and give it a decent blend and let it bubble in the jaggery syrup for around 15-20 minutes.
- The shade of the Pongal changes slowly from a light tan to a decent brilliant dark-colored, crude smell of jaggery leaves and the Pongal turns out to be delicate and increasingly strong.
- Add the squashed consumable camphor and cardamom powder, blend well.
- Heat a tsp of ghee, add raisins and cashew nuts and cook until raisins and cashews turn brilliant darker and firm.
- Pour this over the Pongal blend it in and serve warm.
Other important information for this recipe:
- Cooking rice and Moong dal in milk give the Pongal a rich taste along with ghee.
- Edible camphor gives this Pongal a very ‘temple made’ taste and flavor. If you don’t approach it, add cardamom powder to around 1/2 tsp.
- There is no syrup consistency in this formula, jaggery needs to liquefy totally and go to a moving bubble before you include the rice and dal mixture.
This is the cooking procedure for Sweet Pongal. Prepare at your home and enjoy with your friends and family.