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Temple Style Sweet Pongal is a popular traditional Indian sweet recipe prepared in temples with mainly three ingredients rice, ghee, and jaggery.

Why no moong dal for kovil sakkara pongal

Sweet Pongal is a traditional dish offered in most temples to god in the form of naivedyam as prasad or prasadam. considering the weather condition and shelf life of moong dal, moong dal is not added in many kovil sweet Pongal. It can also be prepared during Pongal festival or Makara Sankranti to celebrate the harvest

Madurai temple style sweet pongal

Unique ingredients and cooking style makes Inipu Pongal taste divine. pressure cooker sweet Pongal is so easy and flavorful. Perfect for the Pongal festival. This unique preparation is widely practiced in many Tamil Nadu temples.

Inipu pongal

Sweet Pongal is also called as sakkarai pongal in Tamil, chakkara pongal | chakkera pongali in Telugu and sweet khichdi in konkani. Traditionally jaggery is a key sweetener for inipu kovil Pongal.

Should I cook rice?

Soaking rice is optional. cook rice till they turn mushy. I used sona masoori rice. you can use raw rice. Avoid basmati rice.

CAN I REDUCE JAGGERY?

Yes, adjust the jaggery according to your taste. You can also use Karupatti, sugar, or sugar candy instead of jaggery.

SHOULD I FILTER JAGGERY?

If jaggery has impurities prepare jaggery water, filter, and make Pongal.

DO I NEED THIS MUCH GHEE?

To get the authentic temple prasadam taste, you will have to use the amount of ghee mentioned in the recipe. Ghee enhances the flavor but adjusts according to your taste.

Instant pot temple style sweet Pongal

Cook in rice mode and follow the rest of the steps

WHERE I CAN GET EDIBLE CAMPHOR?

Edible camphor is available in most Indian stores. never use pooja camphor instead of edible camphor. Always use a very small piece. Never add excess Camphor.

Ingredients

Saute dry fruits

1 tablespoon ghee

6 cashews

1/2 tablespoon raisins

Cook rice

1/3 cup rice

1+ 1/2 cup water

Jaggery water

1 cup jaggery

1/2 cup water

Sweet Pongal

pinch of salt

1/4 teaspoon cardamom powder

pinch of nutmeg powder

1/2 teaspoon sugar

pinch of salt

Pinch of clove powder

How to make Kovil Sakkarai Pongal with step-by-step pictures

Firstly wash the rice well and drain the water

Add ghee to a pressure cooker and turn on the cooker on medium heat

When ghee turns hot add cashew and saute till it starts to change color

furthermore, add raisins and roast till they turn golden brown

Turn off the stove and transfer

Add rice and give a quick mix

Furthermore, add water; mix well and make sure nothing is stuck to the cooker

Optionally add small spoon to prevent water spill

Cook for 6 whistles and do Natural Pressure Release

Remove spoon. Mix well and mash

Furthermore, add 1/2 cup of water; mix well

Add jaggery and hot water to a microwave-safe glass and microwave for 4 minutes or until jaggery is completely melted

Filter and transfer to the cooker

Furthermore, add sugar and salt; mix well and cook for 10 minutes

Add cardamom powder and mix well

Furthermore add a pinch of nutmeg powder, a pinch of clove powder, and ghee; cook for 2 minutes or until Pongal comes together

Pongal thickens overtime so cook accordingly
Add roasted dry fruits and turn off the stove

Finally, add a small piece of edible camphor and mix well