Karuppatti Sakkarai Pongal | கருப்பட்டியில் செய்த சக்கரை பொங்கல் | Healthy & Tasty Recipe

Karuppatti Sakkarai Pongal | கருப்பட்டியில் செய்த சக்கரை பொங்கல் | Healthy & Tasty Recipe KaruppattiSakkaraiPongal KaruppattiPongal SakkaraiPongal SweetPongal PalmJaggeryPongal PalmJaggeryRecipe KarupattiRecipe KaruppattiSweetPongal HealthySweetPongal TraditionalPongal SouthIndianSweet PongalRecipe FestivalRecipes TamilRecipes TamilSamayal HealthyRecipesTamil EasySweetRecipe VillageStyleCooking HomemadePongal TempleStylePongal AuthenticTamilFood IndianDessert RicePongal JaggeryPongal NoWhiteSugarRecipe HealthyDessert KaruppattiRecipes SweetRecipes PongalSpecial PalmSugarRecipe TanglishRecipes Karuppatti Sakkarai Pongal– Ingredients & Detailed Method Ingredients Raw Rice – 1 cup (250 g) Water – 3½ to 4 cups (for cooking rice) Jaggery – 1½ cups Water – 1 cup (for melting jaggery) Ghee – 2 tsp Coconut slices – 2 to 3 tbsp Raisins – 15 Cashew nuts – optional Moong Dal – ¼ cup (optional) How to Make Jaggery Pongal in a Pressure Cooker Step 1: Wash and Soak the Rice Take 1 cup of raw rice in a bowl. Wash it thoroughly 2 times with water. Add fresh water and soak the rice for 15 minutes. If desired, add ¼ cup roasted moong dal along with the rice and soak. Step 2: Prepare the Jaggery Syrup Switch on the stove and place a pan. Pour 1 cup of water into the pan. Add 1½ cups of jaggery. Stir until the jaggery completely melts. No need to boil for long; once melted, switch off the stove. Strain the syrup using a filter to remove any dirt or sand particles. Keep the filtered syrup aside. Step 3: Cook the Rice Place a pressure cooker on the stove. Add 3½ to 4 cups of water. Drain the soaked rice and add it to the cooker. Close the lid and cook on medium flame for 3 whistles. Switch off the stove and allow the pressure to release naturally. Open the cooker and check the rice. Mash the hot rice well using a ladle until soft and creamy. Step 4: Add the Jaggery Syrup Pour the prepared jaggery syrup into the mashed rice. Mix thoroughly until well combined. Cook for 2–3 minutes on low flame if needed. Step 5: Prepare the Ghee Topping Heat 2 tsp ghee in a small pan. Add sliced coconut pieces and fry until golden brown. Add raisins and fry until they puff up. If using cashew nuts, fry them until golden. Step 6: Finish the Pongal Pour the fried coconut, raisins, cashews, and ghee into the pongal. Mix everything well. Cook for another minute and switch off the stove. Serving Suggestion Transfer the hot Jaggery Pongal to a serving bowl and serve warm. Tips Soaking the rice helps it cook faster and become soft. Mash the rice while it is still hot for the best texture. Adjust the sweetness by increasing or decreasing the jaggery. Adding roasted moong dal gives extra flavor and aroma. Use fresh ghee for a rich taste and fragrance. Preparation Time: 15 minutes Cooking Time: 15 minutes Serves: 4–5 people #KaruppattiSakkaraiPongal #KaruppattiPongal #SakkaraiPongal #SweetPongal #PalmJaggeryPongal #KaruppattiRecipe #HealthySweetPongal #TraditionalRecipe #TamilSamayal #HealthyRecipesTamil #PongalRecipe #FestivalSpecial #SouthIndianFood #VillageStyleCooking #HomemadeRecipe #TempleStylePongal #PalmJaggery #IndianDessert #EasyRecipes #FoodieTamil #KaruppattiSamayal #கருப்பட்டிசக்கரைபொங்கல் #கருப்பட்டிபொங்கல் #சக்கரைபொங்கல் #தமிழ்சமையல் #இனிப்புபொங்கல் #ஆரோக்கியஉணவு #சுவையானசமையல் #TanglishRecipes #TasteVeraLevel