I have made this in the pressure cooker, but can be made in the traditional way by boiling rice and dal and adding jaggery to it. This is time consuming but tastes way too delicious than the pressure cooked one.
Important Points While Preparing Sweet Pongal:
- Sweet pongal is always prepared from jaggery which also makes it more flavourful. But as an alternative, you can also use white crystal sugar or brown sugar as a replacement.
- I normally use sona masuri rice in this recipe and I recommend the same.
- Make sure it is cooked well before the jaggery syrup is added to it otherwise it will not mix well.
- The temple style sakkarai pongal recipe typically contains camphor added to it in a small quantity. If you wish to have authentic one, feel free to add a crushed small portion of it at the end of recipe.