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Sweet Pongal / Sakkarai Pongal Recipe

Yields1 ServingPrep Time10 minsCook Time20 minsTotal Time30 mins

Sakkarai Pongal is an authentic dish from Tamil Nadu, which has occupied an important place in the gastronomic history of the country. Just experience the taste of Sakkarai Pongal which is garnished with a dollop of ghee and roasted dry fruits.

sakkarai pongal recipe

Key Ingredients
 1 Cup Of Raw Rice
 ½ Cup Of Yellow Moong Dal
 2 cups Milk
 1 ½ cups Jaggery
 3 cups Water
For Tempering
 6 tbsp Ghee
 5 Nos cashews
 10 Nos Raisins
 1 Bit Of Nutmeg
 ½ tsp Cardamom Powder
 1 Pinch Of Edible Camphor
Dry Roast The Rice And Lentil
1

To make sakkarai pongal recipe, heat a skillet and add in half a cup of moong dhal to it and stir.

2

Roast it in medium flame for two to three minutes approximately.

3

When it becomes aromatic, just turn off the stove.

4

Take a cup of rice in a bowl and add the roasted moong dhal to it.

5

Wash it well twice and keep aside.

Boil The Rice And Lentil
6

Add three cups of water to the rice bowl and place it inside a pressure pan.

7

Let it cook for four or five whistles until it becomes soft and mushy.

8

Turn off the stove and let it cool for a while.

Do The Tempering
9

Heat the skillet again and tip in three to four tablespoons of ghee to it.

10

When it starts to melt, just throw in ten cashews and stir in.

11

When they turn golden brown, just toss over some raisins and when they pop up, drop in a tiny bit of nutmeg to it.

12

When they get roasted just transfer these ingredients to a plate and keep it.

Make The Sakkarai Pongal
13

Heat the skillet again and pour in two cups of milk along with a little water.

14

When it comes to a boil, just add the cooked rice and lentil to the skillet and stir well.

15

Let it cook for five minutes approximately, and when the milk gets absorbed up completely, just tip in the measured quantity of jaggery with a nice stir.

16

Add a little more ghee and mix everything well and let it boil for some more time.

17

Sprinkle in a few pinches of cardamom powder and add in the roasted dry fruits to it except the nutmeg.

18

Crush the nutmeg using a mortar and pestle and add it to the mixture.

19

At last, tip in a small pinch of edible camphor and stir in.

20

Let the entire process be done in low or medium flame.

21

When the whole mixture reaches the desired consistency and turn fragrant, just turn off the stove and drop in the remaining ghee.

22

Now the lip-smacking sakkarai pongal is ready.

23

Relish it hot as such or with some vegetable kootu or curry.