Tamil-Udupi Cuisine: Desserts

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Make some Sakarai Pongal today

The Times of India

Sakarai Pongal

Pongal, the harvest festival of South India, is celebrated by Tamilians. Marking the beginning of the end of winter, the festival corresponds to the time when the sun is moving from north to south. This period (Uttarayan Punyakalam) is considered auspicious and according to the Tamil calendar, Pongal is celebrated for four days from the last day of the month of Margazhi (December to January) to the third day of the month Thai (January to February). Pongal, the harvest festival of South India, is celebrated by Tamilians. Marking the beginning of the end of winter, the festival corresponds to the time when the sun is moving from north to south. This period (Uttarayan Punyakalam) is considered auspicious and according to the Tamil calendar, Pongal is celebrated for four days from the last day of the month of Margazhi (December to January) to the third day of the month Thai (January to February).

Pongal is celebrated over four days

Day 1: Known as Bogi Pongal, the first day of the festivities start with worshiping the Sun God and the Earth. Pongal, the traditional dish, is made by boiling rice and milk. The first harvest is used to make the dish. Day 2: Surya Pongal or Perum Pongal is the most important day in the entire festival and is dedicated to worshipping Surya, the Sun God and his consorts, Chaya and Samgnya. People have an oil massage, wear new clothes and throw old articles in the fire, in keeping with the spirit of the festival of ushering in the new. Day 3: Mattu Pongal or Cow Pongal, is the day when farm animals are worshipped. They are bathed and dressed in animal accessories and given servings of Pongal. Day 4: Kaanum Pongal or Thiruvalluvar, is the fourth day of Pongal. Women offer prayers and perform poojas for their brothers' prosperity. The day is reserved for visiting family and friends. A lot of people also keep cooked rice on banana leaves outside their homes for birds. Sakarai Pongal (Sweet rice)

Ingredients

1 cup rice ½ cup moong dal 1 cup milk 3 cups jaggery (powdered) 4 tbsp ghee 2 tbsp cashewnuts 2 tbsp raisins 5 cardamoms pods powdered 2 cloves powdered ½ tsp powdered nutmeg

Saffron

Method

Dry roast rice and dal separately for five minutes. Pressure cook rice and dal with 2 cups of water and 1 cup milk and keep aside. Heat ½ cup of water in a pan and add jaggery. With a sieve, filter the melted jaggery to remove impurities. Heat the syrup again till it becomes slightly sticky. Continue stirring while you heat it. Add the cooked rice and dal. In another pan, heat ghee and fry cashewnuts and raisins. Add it to the rice, dal and jaggery mixture. Add powdered cardamom, cloves, nutmeg and saffron. Mix well and serve hot.