The traditional sakkarai or kovil chakkarai pongal (sweet) recipe in iyengar or brahmin style. Famous sweet during Pongal festival of South India.
Rice – 1 cup
Water – 2 & 1/2 cup
Jaggery – 1 & 1/2 cup
Edible Camphor – 1 pinch
Ghee – 1/2 cup
Cashew nuts – 1/4 cup
First you need to wash the reice then soak the rice for 20 mins. Change the water and add 2 & 1/2 cups water and cook for 20 min or in a cooker for 2-3 whistles.
In another pan, take the jaggery and equal amount water and heat. Once jaggary becomes a little thick syrup, slowly add this jaggery syrup to the cooked rice and combine well. Make sure the jaggary gets mixed well and there are no lumps.
If required, add little more water. Add the edible camphor (pacha karpuram) and let it get sim.
Now heat ghee and add cashews, let the cashews become lite brown add these on jaggery mixed with rice. During festivals prepare this sweet recipe and offer it to God.
Take a fine quality small grain basmati rice or jeera rice for the preparation.
Heat the ghee on low flame so that it will get the aroma of cashews.
After the preparation close with a lid for 10 minutes.