Iyengar Style Sakkarai Pongal - Sweet Pongal Recipe in Pressure Cooker

Leran how to make Tamil Iyengar style Sakkarai pongal / Sweet pongal recipe with milk, water and jaggery using a pressure cooker. You can also make the same in bronze pot/ Venkala Paanai if you want to follow the traditional method. Please check this link for the detailed recipe with step by step pictures. https://www.chitrasfoodbook.com/2018/01/iyengar-sakkarai-pongal-iyengar-style.html POINTS TO NOTE FOR IYENGAR STYLE PONGAL : To make temple style pongal, you should cook the rice & dal in an open pot, preferably in a bronze pot as it helps to retain the heat longer & maintain the consistency of pongal. Addition of Pachai karpooram/ edible camphor is a must in Iyengar Pongal. They also use freshly made ghee from butter to roast the cashews and add to pongal for neivedyam. They do not use the ghee used for regular cooking. So the taste & flavor of fresh ghee matters a lot. Never use boiled rice. Always use good quality Sona masoori rice for best taste. Do not use basmati rice as well. Roasting moong dal is an optional step. Some people add it as such. My friend told me to soak rice & moong dal in milk & water for 15 to 30 minutes to cook quickly. But I din’t soak it as I used pressure cooker. Milk should be used in Iyengar pongal. Some people cook the rice only with milk. But I have used a combination of water & milk as suggested by my friend. The quantity of milk may vary based on the consistency of pongal. So reserve some boiled milk and add it while serving if needed. I have used rice & jaggery in the ratio of 1: 2. Some people use 1:1.5 for mild sweet taste. It all depends on your taste buds. Music : Nicolai heidlas (Morning Sun) Website : https://www.chitrasfoodbook.com Instagram : https://www.instagram.com/chitrasfoodbook/ Facebook : https://www.facebook.com/chitrasfoodbook/ Twitter : https://twitter.com/chitrasendhil