Thai Ponggal will be celebrated next week (15th Jan) and everyone is talking about it. But how many knows the basics of cooking ponggal? Be it in clay pot outside the house or in stainless steel pot in your own kitchen, the basics are still the same.

Here I will go step by step on the method of cooking basic sakarai ponggal. May be you could try cooking ponggal this year around!

Boil 1L of fresh milk in the pot

Ah.. the milk is boiling and this is when you have to add 1 1/2 cups of rice to it. You may want to add cloves, cardamom, dry ginger powder (a pinch), cashew nut and raisins at this point.

After the rice was cooked, you have to add 2 tabsp ghee in the pot.

After 5 mins, add sugar and brown sugar. Make sure, the rice is fully cooked. Once the sugar is added, it won’t cook anymore and you have to keep stirring it to make sure it doesn’t get burnt.

Your ponggal is ready!

* the pics were taken during last year’s Ponggal, right in my kitchen.

Blog readers, if there is any Ponggal celebration scheduled in your hometown or universities/college, please notify us. You may want it to be featured here in The MIndsblog!