Sarkarai Pongal is a sweet rice variety prepared during festives in TamilNadu. The preparation varies from place to place. Here I give you the recipe for traditional sarkarai pongal which is prepared in temples. I have used raw rice (which is usually used to prepare this recipe), but you can use normal rice also.
- 1/2 cup Raw rice
- 2 Cardamom
- 1/2 cup Jaggery
- 1/4 cup water
- 3 tbsp ghee
- 10 Cashews
- 1 pinch Pacha karpooram/ edible camphor
Wash rice and pressure cook it for 4 whistle adding 2 cups of water.
In a separate pan melt jaggery and drain it to remove any dirt.
Once the pressure is down remove the lid and smash it. Add the jaggery syrup, cardamom and elaichi.
Mix well and cook till the moisture is absorbed.
In a pan heat ghee and fry cashews. Add it to rice.
Mix well and serve.