Karthigai Deepam - Sakkarai Pongal

Yesterday we celebrated Karthigai Deepam at home. Lord Murugan was born in this month and the whole of this we will be lighting lamps(Agal Vilakku) at home and yesterday is Thirukarthigai, for which we will decorate the house with many lamps.  In the evening a Jyothi called "Annamalai Jyothi" will be lighted at Thiruvannamalai, which we never miss to watch it in TV. It wil very tough to go to Thiruvannamalai during this day, as the town will be loaded with crores of people from the entire Tamilnadu. 

A small story is associated with this: Once Brahma and Vishnu had a conflict on who is having more power. At that time Lord Shiva appeared infront of them in the form of a Jyothi and asked them to find the start and end of his form. Brahma went in search of his start, in the form of a swan and Vishnu went in Search of Shiva's End in the form of a Pig. Both of them couldn't succeed in their attempts and Lord shiva appeared as a jyothi in Thiruvannamalai hill. 

Hence in this day, we were lighting so many lamps to appreciate Lord Shiva's Presence in all the homes. Here is a small view on my decoration on lamps

On this day we will fast from the morning and prepare the food in the evening. After completing the pooja and offerings to GOD, we will see the lamps glowing and then only we will have our food. On this special occasion the food also will so special. I prepared Sakkarai Pongal, Aviyal, Avarakkai Sambar, Vazhakkai Varuval, Rasam and Pappads. 

Here I will Share the recipe for Sakkarai Pongal. 

Ingredients:

Raw Rice - 1 cup

Moong Dhal - 1/4 cup

Milk - 1 tbsp

Ghee - 2 tbsp

Jaggery - 1 cup

Coconut - 1 tbsp

Cashew and Kismis - few

Elachi Powder - 1 pinch

Method:

Pressure cook the rice and dhal. Once the pressure is released mash it well by adding milk and 1 tbsp of ghee. 

Mix the jaggery in 1 cup of water and heat it till 1 line consistency. Filter it to remove any iron or mud particles. Add this filtered jaggery syrup to the mashed pongal and mix well uniformly. 

Roast the coconut in ghee and keep it aside. Then roast the cashew and kismis in ghee. Add all these things to the pongal. 

Mix well and serve hot. Hope you all enjoyed the festival.