Ingredients
Adjust Servings:
| 1/2 cup Raw Rice | |
| 1/4 cup Green gram dal | |
| 1 1/2 cups Water | |
| 1 1/4 cup Milk | |
| few strands Saffron | |
| 1/4 tsp Cardamom powder | |
| 12 Cashew | |
| 10 Raisins | |
| 2 tbsp Ghee | |
FOR THE JAGGERY SYRUP | |
| 1 1/4 cup Jaggery | |
| 1/4 cup Water |
Instant pot Sakkarai Pongal
A modern , easy way of cooking the traditional Sakkarai pongal
Cuisine:
Ingredients
- 1/2 cup Raw Rice
- 1/4 cup Green gram dal
- 1 1/2 cups Water
- 1 1/4 cup Milk
- few strands Saffron
- 1/4 tsp Cardamom powder
- 12 Cashew
- 10 Raisins
- 2 tbsp Ghee
FOR THE JAGGERY SYRUP
- 1 1/4 cup Jaggery
- 1/4 cup Water
Pongal is a festival celebrated in Tamilnadu and Pondicherry. This festival celebrates the harvest of the year. Pongal is celebrated on the first day of Tamil month Thai. It is also known as Thai Pongal. This four-day-long harvest festival is a thanksgiving to sun-god and lord Indra for helping the farmers with good rain and sunshine so that there is an abundance of harvest. This modern-day needs a modern way of celebrating the harvest festival and one such is this instant pot Sakkarai Pongal
Typically Pongal falls on 14th or 15 th of January. This year Pongal is celebrated on 15 th January 2020. I olden times, Pongal was cooked in Pongal paanai which is an earthen pot or a brass pot. We cook Pongal in brass pot even now. But when you are short of time and for youngsters who do not live in India, it is not very practical to make Pongal or Sakkarai Pongal in ponga paanai. Here comes the modern gadget in use like an electric pressure cooker like the instant pot. Let us see the quick way of cooking this instant pot sakkarai pongal
Sakkarai Pongal Cooked in Intsant pot
Cooking of Sakkarai Pongal in instant pot is very easy and can be cooked in a very short time. The cooking time is 7 minutes while it takes another 10 minutes for the pressure to release. We cook the rice dal mixture in the base pot of the instant pot while the jaggery syrup gets cooked in the inner pot kept on a trivet. And when everything is cooked and the pressure is released, we just have to mix in both the syrup and rice dal mixture to get a smooth delicious Sakkarai Pongal cooked in a very short time.
Does the instant pot Sakkarai Pongal taste like the authentic one
This will be the question to many who stand by the conventional method of cooking Sakkarai Pongal. I have tried and tested this many times and I can vouch for the taste and texture of this Pongal and it matches the one which is cooked conventionally with the advantage of not spending much time while this gets cooked.
THE OTHER PONGAL RECIPES ON THIS BLOG
Sakkarai Pongal(Traditional way of cooking)
Steps
1 Done | Add 1 tbsp of milk to the saffron strands in a bowl and keep aside. |
2 Done | Take 1/2 cup of rice and 1/4 cup of green gram dal. clean it well |
3 Done | Rinse it in water a couple of times and keep aside |
4 Done | Heat 1 tbsp of ghee in the instant pot in SAUTE MODE |
5 Done | Add the cashews and fry till it browns a little |
6 Done | Now add the raisins and let it swell up fully and remove the nuts and keep aside |
7 Done | Now add water to the instant pot |
8 Done | Now add milk to the instant pot |
9 Done | Now add the washed rice dal mixture |
10 Done | Pour in the saffron milk mixture and mix well |
11 Done | Now keep a trivet in the inner pot |
12 Done | Add jaggery to a smaller vessel and keep it on the trivet |
13 Done | Add water to the jaggery |
14 Done | Now sprinkle the cardamom powder on the jaggery |
15 Done | Close the lid of the instant pot. Keep it vent in the SEALING POSITION |
16 Done | Cook it in PRESSURE COOK MODE OR MANUAL MODE FOR 6 MINUTES. |
17 Done | Let the pressure release naturally |
18 Done | Now take out the jaggery syrup, Strain it and add it to the cooked pongal. Mix well |
19 Done | Mash the cooked rice dal mixture and jaggery syrup well while it is still hot |
20 Done | Add the fried nuts and the remaining 1 tbsp of ghee to this, mix well and offer it the the lord and then partake it |
Instant pot Sakkarai Pongal
Prep Time5 mins
Cook Time6 mins
12 mins
Total Time22 mins
Servings: 4 people
Equipment
- Instant Pot
Ingredients
- 1/2 Cup Raw Rice
- 1/4 Cup Green gram dal/ Moong Dal
- 1 1/2 cups water
- 1 1/4 Cup Milk
- Few Strands Saffron
- 1/4 tsp Cardamom powder
- 12 Cashews
- 10 Raisins
- 2 tbsp Ghee
FOR THE JAGGERY SYRUP
- 1 1/4 cup Jaggery
- 1/4 cup water
Instructions
- Add 1 tbsp of milk to the saffron strands in a bowl and keep aside.
- Take 1/2 cup of rice and 1/4 cup of green gram dal. clean it well
- Rinse it in water a couple of times and keep aside
- Heat 1 tbsp of ghee in the instant pot in SAUTE MODE
- Add the cashews and fry till it browns a little
- Now add the raisins and let it swell up fully and remove the nuts and keep aside
- Now add water to the instant pot
- Now add milk to the instant pot
- Now add the washed rice dal mixture
- Pour in the saffron milk mixture and mix well
- Now keep a trivet in the inner pot
- Add jaggery to a smaller vessel and keep it on the trivet
- Add water to the jaggery
- Now sprinkle the cardamom powder on the jaggery
- Close the lid of the instant pot. Keep it vent in the SEALING POSITION
- Cook it in PRESSURE COOK MODE OR MANUAL MODE FOR 6 MINUTES.
- Let the pressure release naturally
- Now take out the jaggery syrup, Strain it and add it to the cooked pongal. Mix well
- Add the fried nuts to this and offer it the the lord and then partake it
Notes
- If you have nut allergy, do not add it.
- The sweetness of the final dish entirely depends on ones taste. You can add upto 2 cups of jaggery for the same recipe
- 3. The sakkai pongal thickens as it cools down. Add more water or milk if necessary
- Pacchai kalpuram can be added for the authentic taste
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