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Kovil Sakkarai Pongal – Authentic Temple Style Sweet Pongal Recipe

Kovil Sakkarai Pongal – Authentic Temple Style Sweet Pongal Recipe

Kovil Sakkarai Pongal is a sacred and traditional South Indian sweet prepared in temples as prasadam
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Total Time 30 minutes
Servings: 4
Course: Dessert
Cuisine: SouthIndian
Ingredients Method Notes

Ingredients
  

  • Pongal Pacharisi /Raw rice - 1 cup/200gm

    Jaggery(powdered) - 2 cups/400gm

    Water for Jaggery - 1 cup

    Water for rice - 4-5 cups

    Pinch of Salt

    Pinch Of Edible Camphor(Pachakarpooram)

    Cardamom powder - 2 tsp

    Dry coconut Shavings -1/4 cup/20 gms

    Cashews - 1/4 cup/30 gms

    Dry grapes/Kismiss - 2 tbsp /20 gms

    Ghee -1/3 cup/45 gms

Method
 

  1. Wash Rice 2-3 times add it to a pressure cooker with 1 tsp of ghee fry a little while.
    2.Then add 41/2 cups water add a pinch of salt when it boiling close cooker.
    3.Leave for many whistles(7-8)for my cooker.
    4.Switch off let the pressure subside & Keep Aside.
    5.Keep a pan add jaggery with a cup of water let it dissolve & boil For 2 minutes remove from fire.
    6.Keep pan with ghee add cashews let it become golden add kismiss with coconut shavings let grapes puff up Everything become golden take out & keep.
    7.Now when pressure subsides open cooker mash every this well.
    8.Now Filter Jaggery Water directly to the rice content mix every thing well.
    9.Let it boil & cook for some time till pongal comes to a consistency.
    10.It should be little loose as shown.
    11.Add Pinch of Cardamom powder & pinch of edible camphor.
    12.Mix well then add Roasted cashews,kismiss & coconut with ghee.
    13.Mix well & let it (close)simmer for a minute.
    14.Switch off & your tasty sweet pongal is all ready.
    Kovil Sakkarai Pongal – Authentic Temple Style Sweet Pongal Recipe

Notes

  • Never add jaggery directly to rice. Always melt, boil, and filter the jaggery syrup to remove impurities
  • Kovil sakkarai pongal should always be slightly loose while cooking.
    It thickens as it cools.
  • Generous use of pure ghee is essential.
  • Use only a tiny pinch of edible camphor.
  • Always use Pongal pacharisi (raw rice). It cooks soft and releases starch.