Sweet Rice (Sarkkaraisaadam /Saakarbath)🔗

Water - 1½ padi 淨水

Pour this in a 3 padi water capacity vessel and boil it. 將其倒入 3 padi 容水量的器皿中煮沸︒

Ghee - 1¾ palam* 酥油** Pour this in the boiling water. Once this comes to a boil,* 將其倒入沸水中︒一旦油沸,

Rice - ½ padi 大米

wash this well, drain the water. Add this to the boiling water. Then, just as in the first rice recipe, drain the starch. When the rice cooks and become like a flower(soft), spread it on a

thaambalam(plate) and let it cool for sometime. 將米洗淨,瀝乾水,加入沸水中︒隨後,依第1 道米飯食 譜所述,瀝除澱粉︒當飯煮熟並如花般(柔軟)時,將其 鋪在Thaambalam(盤子)上,令其冷卻一陣︒

Saffron - ¼ palam 藏紅花

Put this in 8 Ru.wt water and place it on the heat of the live coal to heat it up. Then dissolve the saffron in water and mix along with the rice which was kept on the plate. Then,

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將其投入 8 Ru.wt 水中,然後靜置於熱活炭上︒藏紅花溶泡 於水後,與盛入盤中的米飯混合︒然後,

Sugar *- 20 palam* 糖****

Dry Grapes - 3 palam 葡萄乾

Almonds - 3 palam 杏仁

Use the almonds and dry grapes as mentioned in Note 1 and 2, but without frying. Mix with the sugar and add to the rice and mix.

使用注 1 和注2 中所述的杏仁和葡萄乾,但不要油烤︒與 糖混合,加入米飯中攪拌︒

Ghee - 7 palam 酥油

Heat this in a non-oxidising vessel, and which will hold the quantity of rice. Once the ghee has heated up, add the rice which is on the plate into this and mix it well. Then, when it starts boiling with the sound "katha katha" and after a few minutes when the sound stops, keep the vessel on the heat of live coal for 10 minutes.

在既一個耐氧化又夠容納米飯的鍋器中熱油︒油熱後,將 盤上的米飯添入其中,拌勻︒然後,飯開始沸爆並發出 「katha katha」聲,幾分鐘後聲响停息,將容器靜置於熱 活炭上 10 分鐘︒

Ghee - 5 palam 酥油

Then again melt 5 palam ghee and add it to the rice. Mix it well. Then, few minutes before serving,

再融開 5 palam 酥油並將其添加到米飯中︒翻拌均勻︒接 著,盛用前幾分鐘,

Rock Sugar - 5 palam 冰糖 Cardamom powder- ½ palam 豆蔻粉 Raw Edible Camphor - ⅛ Ru.wt 生食樟腦 powder the rock sugar to pepper size particles. Powder the cardamom and camphor each separately. Add these to the rice, stir well and then use it. While serving this pongal, a good sweet Rice sarkkarai saadam

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variety of jackfruit pieces can be chopped finely and added to the pongal if available. In practice, different kinds of fruits are also added.

將冰糖磨成胡椒大小的顆粒︒分別將豆蔻和樟腦磨成粉︒ 將以上食材加入米飯中,攪拌均勻,隨後用之︒盛用此粥 時,可將各類菠蘿蜜片切碎添入粥中︒在實踐中,也可加 各種水果︒

Ghee is added in boiling water for no other reason but to prevent the rice grains from sticking to each other and to keep them soft. 將酥油 加入沸水中,没有其他原因,是為了防止米粒相互黏連並保持柔軟︒

If needed, the quantity of the sugar can be increased and also it can be made into syrup and used. For this, add ¼ portion more of the existing sugar quantity and prepare as Mudirpaagu(fully condensed syrup) as mentioned in recipe number 56. 若需,可以增加糖量,也可以 製成糖漿使用︒若此,添加 ¼ 份現有糖量,依照第 56 道食譜中所 述製作 Mudirpaagu(完全濃縮糖漿)︒

Note 1: Wherever almonds are to be used in recipes, soak the almond Seeds in hot water, peel the brown skin and slice them into small clovelike pieces. These can be used by frying or without roast as mentioned in the respective recipes. If Cashew nuts are to be used, remove the red skin, roast and use. 注 1:凡是在食譜中使用杏仁的地方,將杏仁浸泡在 熱水中,剝去褐色外皮,切成丁香狀小粒︒杏仁碎丁可經煎炒,或 未經焙炒使用,依相應食譜所述︒若要用到腰果,去其紅皮,煨烤

Note 2: Wherever dry grapes are mentioned in recipes, clean any dirt, remove the stalks and any unwanted particles. Wash it gently with water. Press them with a thin cloth to dry them. Roast them in ghee and add it

to the respective dish. In some cases, it is also used without roasting but using them after roasting is best. 注 2:凡是在食譜中提到葡萄乾之處, 清掉所有雜垢,去除莖及任何不需要的顆粒︒用水輕輕清洗︒用薄 布壓乾,在酥油中焙烤,再添到各自的菜餚中︒在某些情况下,也 可以未經烘焙使用,但烘焙後用是最好的︒ sweet Rice sarkkarai saadam

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This rice is also used mostly by Northern Maharashtrians just like previous Sweet rice (sarkkarai saadam). 這種米飯也主要由北馬哈拉施特拉邦人使用,就像之前的 sarkkarai saadam(甜米飯)一樣︒

Water - 1½ padi 淨水 Pour this in a 3 padi water-capacity vessel and boil it. 將其倒入 3 padi 容量的容器中並煮沸︒

Ghee - 1¾ palam* 酥油***