Askaa Saadham means Sugar Rice. The word Saadam/ Saadham in Tamil means rice in English. The word Askaa/ Cheeni/ Sakkarai means sugar. This word Sakkarai is immitated from the arab word shagar. The word Askaa was given to sugar because Sugar was produced in a location called ASKA in Philippines. This is the history behind the name of the dish. In this article you will come to know, how to prepare Askaa Saadham. This Tamil Nadu's special Askaa/ Sakkarai Saadam Recipe is an authentic dish for an auspicious occasion. This sweet dish is a special dish for devotional festival season. You can try this sweet Sugar Rice Recipe for any exceptional function days. The recipe for this mouth watering Askaa/ Sakkarai Saadham or Sugar Rice is given below along with the ingredients required and cooking procedure.
Ingredients required for preparing Askaa Saadham/ Sugar Rice/ Sakkarai Saadam
Water - 400 ml
Raw Rice - 250 gram
Askaa/ Sugar - 350 gram
Cashew nuts - 50 gram
Cardamom - 20 gram
Saffron - 1 pinch
Ghee - 250 gram
Cooking procedure for Askaa Saadham/ Sugar Rice/ Sakkarai Saadam
Take 400 ml of water in a thick bottom vessel and let it to boil in high flame.
One the water has started boiling, add the 250 grams of raw rice to it and let it to cook.
Reduce the flame to sim, once the water along with the rice starts to boil again.
Check whether the rice has cooked well. Wait until the rice turns slushy. This is because, if you add the sugar before the rice gets cooked well, the rice will not cook further after you add the sugar.
In this mean while let us prepare the cardamom powder and fry the cashew nuts that is required for this Askaa Saadham/ Sugar Rice/ Sakkarai Saadam recipe.
For making cardamom powder for Askaa Saadham/ Sugar Rice/ Sakkarai Pongal recipe take a mixer jar and put cardamom seeds in it. Along with this add a handful of sugar so that it will the cardamom into fine powder. Now grind this mixture into a fine powder. Adding sugar while grinding cardamom is optional for this Sugar Rice Recipe. We are going to add only few pieces of cardamom. So if we try to make a fine powder with these few pieces of cardamom it will not be possible. So for the sake of making the cardamom into a fine powder we need to increase the content in the mixer jar. For this purpose, we can add sugar along with the cardamom while grinding. Your Askaa Saadham Recipe will be appreciable when the cardamom powder is finely grind. If the cardamom is coarsely grind and added with the Askaa Rice, the small pieces of cardamom that comes while swallowing the Sakkarai Saadham will be a disturbance. In this case your Sugar Rice Recipe will not be appreciable. When this tip is taken into mind while you try Sugar Rice Recipe, your dish will turn into deliciously sweet dish.
Now we have to fry the cashew nuts that will be used for garnishing our Sugar Rice recipe. We have to use ghee for frying, since the aroma from the ghee will enhance the deliciousness of the Sakkarai Saadam Recipe. The taste will also get rich when we use pure milk ghee for frying cashew nuts with which we will garnish the Askaa Saadham. Take 50 gram ghee in a small frying pan and heat it. Once the ghee is hot enough, put the split cashew nuts into it and fry. Keep the flame in sim while frying cashew nuts. Once the cashew nuts turn golden brown in color transfer it into another vessel.
At this time your rice will be cooked well. Check for its consistency and wait until you get the right consistency. Once the rice has cooked until it turns slushy and mash-able, add the askaa/ sugar to the cooked rice along with the remaining 200 gram ghee and saffron. Now mix it well and let the sugar to melt and blend along with the rice. In this stage the flame must be very low. Close the vessel 80 to 90 percent by leaving some gap. You can put laddle in the vessel and close so that it will create some gap. As you close the vessel, a room for melting the sugar will be created. And as you have left some gap, it will help you to evaporate the excess water in your Sugar Rice. Let the vessel in this stage for about 15 minutes. You need not mix the contents of the vessel constantly. Because the ghee that you have added will help you from avoiding rice getting stuck at the bottom. It is enough to mix the ingredients every 5 minutes so that the taste, color and flavor spreads through the rice uniformly. During this cooking time, the rice will absorb all the sweet taste, saffron color and ghee flavor in it. At the end of 15 minutes the sugar rice will get thick and turn to the right consistency. If you have missed the timings or added excess water, you will have to wait until the rice becomes thick and tasty.
Finally when you get the correct consistency, you can transfer the rice to the serving bowls and add some saffron and fried cashew nuts to each bowl for garnishing. Your Askaa Saadham/ Sugar Rice/ Sakkarai Saadam Recipe is now done and the dish is all ready for serving. You will surely like this mouth watering Askaa Saadham Recipe/ Sugar Rice Recipe. Try this Tamil Nadu's special Sakkarai Saadam Recipe for any special occasion and share your experience with us.
Today is an auspicious day in Tamil Calander - Dhurmuki Year, Aadi 18th 2016. English date 2nd August 2016. This day is having devotional uniqueness. Try this sweet Sugar Rice Recipe or Sakkarai Saadham Recipe on this extraordinary day and enjoy the auspiciousness of the day. This is a simple dish that can be made with the ingredients that are easily available in your house. Rice and sugar are the main ingredients which will be available in most of the houses. So preparing this Sugar Rice or Sakkarai/ Cheeni Pongal is very easy.
Ingredients required for preparing Askaa Saadham/ Sugar Rice/ Sakkarai Saadam
Water - 400 ml
Raw Rice - 250 gram
Askaa/ Sugar - 350 gram
Cashew nuts - 50 gram
Cardamom - 20 gram
Saffron - 1 pinch
Ghee - 250 gram
Cooking procedure for Askaa Saadham/ Sugar Rice/ Sakkarai Saadam
Take 400 ml of water in a thick bottom vessel and let it to boil in high flame.
One the water has started boiling, add the 250 grams of raw rice to it and let it to cook.
Reduce the flame to sim, once the water along with the rice starts to boil again.
Check whether the rice has cooked well. Wait until the rice turns slushy. This is because, if you add the sugar before the rice gets cooked well, the rice will not cook further after you add the sugar.
In this mean while let us prepare the cardamom powder and fry the cashew nuts that is required for this Askaa Saadham/ Sugar Rice/ Sakkarai Saadam recipe.
Now we have to fry the cashew nuts that will be used for garnishing our Sugar Rice recipe. We have to use ghee for frying, since the aroma from the ghee will enhance the deliciousness of the Sakkarai Saadam Recipe. The taste will also get rich when we use pure milk ghee for frying cashew nuts with which we will garnish the Askaa Saadham. Take 50 gram ghee in a small frying pan and heat it. Once the ghee is hot enough, put the split cashew nuts into it and fry. Keep the flame in sim while frying cashew nuts. Once the cashew nuts turn golden brown in color transfer it into another vessel.
At this time your rice will be cooked well. Check for its consistency and wait until you get the right consistency. Once the rice has cooked until it turns slushy and mash-able, add the askaa/ sugar to the cooked rice along with the remaining 200 gram ghee and saffron. Now mix it well and let the sugar to melt and blend along with the rice. In this stage the flame must be very low. Close the vessel 80 to 90 percent by leaving some gap. You can put laddle in the vessel and close so that it will create some gap. As you close the vessel, a room for melting the sugar will be created. And as you have left some gap, it will help you to evaporate the excess water in your Sugar Rice. Let the vessel in this stage for about 15 minutes. You need not mix the contents of the vessel constantly. Because the ghee that you have added will help you from avoiding rice getting stuck at the bottom. It is enough to mix the ingredients every 5 minutes so that the taste, color and flavor spreads through the rice uniformly. During this cooking time, the rice will absorb all the sweet taste, saffron color and ghee flavor in it. At the end of 15 minutes the sugar rice will get thick and turn to the right consistency. If you have missed the timings or added excess water, you will have to wait until the rice becomes thick and tasty.
Finally when you get the correct consistency, you can transfer the rice to the serving bowls and add some saffron and fried cashew nuts to each bowl for garnishing. Your Askaa Saadham/ Sugar Rice/ Sakkarai Saadam Recipe is now done and the dish is all ready for serving. You will surely like this mouth watering Askaa Saadham Recipe/ Sugar Rice Recipe. Try this Tamil Nadu's special Sakkarai Saadam Recipe for any special occasion and share your experience with us.
Today is an auspicious day in Tamil Calander - Dhurmuki Year, Aadi 18th 2016. English date 2nd August 2016. This day is having devotional uniqueness. Try this sweet Sugar Rice Recipe or Sakkarai Saadham Recipe on this extraordinary day and enjoy the auspiciousness of the day. This is a simple dish that can be made with the ingredients that are easily available in your house. Rice and sugar are the main ingredients which will be available in most of the houses. So preparing this Sugar Rice or Sakkarai/ Cheeni Pongal is very easy.
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