Sakkara Pongal - Dhanurmaasam Special!

Sakkara Pongal or Sweet Pongal is most cherished sweet prasadam not only for SriVaishnaviates, but also by those Sweet lovers. This Prasadam is specially made during Dhanurmaasam and offered to Lord as Naivedyam. 

To give you some insight about the background history of this Dhanurmaasa Divya Prasadam, first of all let me tell you what Dhanurmaasam is. Dhanurmasaam is also known as Margali Maasam (usually falls from 16th December to 14th January of the succeeding English Calander year) and is an auspicious month for SriVaishnaviates. During this whole month we, the SriVaishnaviates celebrate a Vratham seeking Lord SriKrishna, as preached and practiced  by our Mother A:nda:l. She showed us the way how to Pray Lord Srimannarayana (in his Archavataram as Lord Sri Krishna) and beget best of one's life.
 
Sri Andal is none other than our compassionate mother "Earth" who took the form of a human being in Kaliyuga and appeared at Srirangam of Tamilnadu to bless each and every one of us. Sri Andal composed 30 beautiful Pasurams  (songs) titled Thiruppavai.  During this Dhanurmaasam Sri Andal composed and presented a song each day at the Lotus feet of the Lord Srimannarayana  (Sri Ranganath Perumal). She submitted all the 30 pasurams in the form of a wonderful garland to him and attained Moksha. 

 

Here is the procedure to make Sakkara Pongali Prasadam.

Ingredients:

1 Cup Raw Rice

1/2 Cup Moong Dal/ Pesarapappu

A Pinch of Salt

1 and 1/2 Cups Grated Jaggery or Sugar (Tastes best with Jaggery)

1 and 1/2 Cups Ghee

Few Cashewnuts, Almonds and Raisins

1/4 Cup Finely Chopped Fresh Coconut Pieces

A Pinch of Paccha Karpooram or Edible Camphor

1 Tbsp Cardamom Powder

Process:

1. Wash and rinse Raw Rice and Moong dal together. Add a pinch of salt and pressure cook with two measures of water until soft (Allow up to 3-4 whistles).

Pressure Cooked Rice and Dal

2. Meanwhile, take a thick bottom pan or non stick kadai. Heat it on low flame, add two to three tablespoons of Ghee. Fry Cashewnuts and Almonds until golden brown and keep them aside. Similarly, fry the finely chopped fresh Coconut pieces until golden brown and keep them aside. Add one more spoon of Ghee if required and fry Raisins till they become plump and keep them aside.

3. Once the pressure is escaped from the Pressure cooker, mash the cooked rice and dal mixture, transfer this into the kadai. Add half a cup of Ghee, Grated Jaggery or Sugar and mix well.

Rice & Dal with Grated Jaggery

4. Cook this on low flame till the Jaggery melts. Add some more Ghee if required and cook it with a covered lid. Keep stirring occasionally. When cooked completely you will notice Ghee on the walls of the kadai as shown in the picture below.

Ghee on the walls of Kadai

5. Add fried Cashewnuts, Almonds, Raisins and mix well. Add a pinch of Paccha Karpooram or Edible Camphor and finally add one tablespoon of Cardamom powder and mix well

Sakkara Pongali - The most Cherished Sweet Prasadam is Ready. Tastes best when served steaming hot.

PS: Be careful  while adding Paccha Karpooram or Edible Camphor. It should be added in a very little quantity, else your favorite sweet will turn bitter.

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