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    You are here: Home / pongal special recipes / Sweet Pongal | Sakkarai Pongal

    Sweet Pongal | Sakkarai Pongal

    Last Updated On: Jan 8, 2025 by Sharmilee J

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    Sweet Pongal, also known as Sakkarai Pongal, is a popular South Indian dish made during the harvest festival of Pongal. Sweet Pongal is also called as Sakkarai Pongal commonly made during Pongal festival. Learn to make Sweet Pongal with step by step pictures and video.

    sweet pongal served in banana leaf with ghee drizzled

    Sweet Pongal is made along with Paal Pongal or Ven Pongal & Special 5 Vegetable Kuzhambu on Pongal festival. Sakkarai Pongal is a sweet treat for the family and is shared with family & friends on the festival day. This sweet pongal temple style recipe is one of our family staple for any special occasion.

    Jump to:
    • About Sweet Pongal
    • Sweet Pongal Video
    • Sweet Pongal Ingredients
    • Sweet Pongal – 2 methods
    • How to make sweet pongal step by step
    • Sakkarai Pongal in Pot
    • Expert Tips
    • Serving and Storage
    • FAQS
    • 📖 Recipe Card

    About Sweet Pongal

    Sweet Pongal is a delicious dish made by cooking rice, moong dal in jaggery syrup, milk, and then flavored with cardamom and garnished with ghee fried cashews and raisins. It is a special sweet made for many special occasions.

    Pongal means overflowing or bubbling up by boiling and Sakkarai or Chakkara means jaggery / country sugar in Tamil. Water, milk is boiled then raw rice, jaggery, dal, dry fruits, ghee are added to make sakkarai pongal.

    Sweet Pongal is also known as Sakkarai Pongal or Chakkara Pongal or Festive Sarkkarai Pongal made during Pongal festival in South India. In some households, the preparation of Sweet Pongal is considered auspicious and is often done as a ritual during festivals or special occasions.

    sakkarai pongal in traditional bronze pot

    Pongal is celebrated for four days, and on the second day, known as Surya Pongal, Sweet Pongal is traditionally prepared as an offering to the Sun God as a gratitude. The significance of using raw rice instead of boiled rice for making Pongal is that first cooking with the harvest is celebrated and dedicated to Sun God. The use of jaggery in Sweet Pongal symbolizes sweetness and prosperity.

    Sakkarai Pongal is made traditionally during Pongal festival or Makar Sankaranti as the first meal with the first harvested rice of the year. Pongal is made in the east direction facing Sun which symbolizes thanks giving & dedication of the first meal from the harvest to Sun God for a bountiful harvest.

    Sweet Pongal Video

    Sweet Pongal in cooker

    Sakkarai Pongal in Pot – Traditional method

    Similar Recipes

    • Paal pongal
    • Millet sweet pongal
    • Kalkandu pongal
    • Pongal kuzhambu
    • Medu Vada

    Sweet Pongal Ingredients

    • Rice – Use raw rice for making pongal. At stores it is available as pongal raw rice or pongal pacharisi. 
    • Dal – Use moong dal half the quantity as that of rice.
    • Jaggery: If you have access get paaguvellam or achuvellam which is slightly darker, else you can use mold jaggery.
    • Milk – The temple style sweet pongal doesn’t use milk however we add milk to give it a rich taste. Use full cream milk if possible else you can use regular toned milk.
    • Flavors – Use bountiful cashews, raisins, cardamom powder and ghee for Pongal.
    a display of ingredients needed to make sweet pongal

    Sweet Pongal – 2 methods

    Traditionally Pongal is slow cooked in pots with firewood and as times changed we are cooking in pressure cooker nowadays. I have presented the cooking of Sweet Pongal here in both these methods.

    1. Sweet pongal – Pressure cooker method: Cooking Pongal in pressure cooker is easy, convenient and less time consuming.

    2. Sakkarai pongal – Traditional pot method: Traditionally Sakkarai Pongal is made in bronze pot as shared here.

    SweetPongal2
    SakkaraiPongal9

    How to make sweet pongal step by step

    Roasting rice and moong dal

    1.Crush cardamom and edible camphor together and set aside. Dry roast 1/4 cup moong dal until nice aroma comes.

    dry roast moong dal

    Preparing jaggery syrup

    2.Add 1/3 cup water to 3/4 cup jaggery and heat it up for few minutes until jaggery melts completely.

    melt jaggery in water

    Cook rice and dal

    3.Rinse 1/2 cup rice and 1/4 cup roasted dal well and add it to pressure cooker.

    rinse rice and dal, add it

    3.Measure and 3 cups add water to it.

    measure and add water to it

    4.Pressure cook for 5 whistles in low medium flame. Let the pressure release by itself.

    sweet pongal recipe pressure cook for 5 whistles

    5.Once pressure releases, open and mash it well. Strain and add jaggery syrup.

    mash it well

    Add jaggery syrup to rice, dal

    6.Strain and add jaggery syrup to it.

    strain and add jaggery syrup

    7.The syrup should be slightly thick but no consistency needs to be checked.

    syrup should be slightly thick

    8.Mix well and let it boil in sim to thicken. Of adding milk add 1/2 cup milk at this stage

    mix it well

    Add flavoring

    9.Add 2 tablespoon ghee. Mix well and cook in low flame.

    add ghee

    10.Add cardamom powder made from 2 cardamom and a tiny pinch of crushed edible camphor.

    add cardamom powder and crushed edible camphor

    Frying nuts and raisins

    11.Heat 2 teaspoon ghee in a pan – add 10 cashews broken first then fry until golden then add 1 tablespoon raisins and let it bubble up. Fry until golden brown.

    fry nuts and raisins

    Making sweet pongal

    12.Add it to pongal, mix well. Switch off. Sweet pongal is ready!

    add to pongal

    Sakkarai Pongal in Pot

    Sakkarai pongal is traditionally made in pot. Sakkarai pongal is not only made for Pongal festival but can be made for various other small occasions at home. We make sweet pongal or sakkarai pongal for aadi velli, auspicious days, or even for small pooja at home.

    sakkarai pongal recipe

    Sakkarai Pongal is made traditionally on Pongal festival or Makar Sankaranthi with the first harvested rice of the year and offered as a thanks giving dish to Sun God before consuming. 

    How to make sakkarai pongal step by step

    1. Add 1/2 cup water to 1 heaped cup jaggery.
    add water and jaggery to a pan

    2.Let it dissolve completely then set aside.

    let it boil

    3.Add 1/2 cup milk to a traditional bronze pot.

    add milk to a pot

    4.Add 7 cups water to it.

    add water to it

    5.Let it boil.

    let it boil

    6.Keep in medium high. Let it overflow.

    boil until it overflows

    7.Stir well.

    give a quick mix

    8.Rinse 1 cup raw rice, 1/4 cup moong dal and add it to the pot.

    rinse raw rice and moong dal

    9.Cook in medium high until rice is 3/4th cooked and water is almost absorbed.

    cook rice and dal

    10.Now strain and add jaggery syrup.

    strain and add jaggery syrup

    11.Mix well and cook until it becomes thick. Now add ghee fried cashews,raisins.

    mix it well

    12.Heat ghee in tadka pan – fry 2 tablespoon cashews then add 1 tablespoon raisins fry until golden.

    fry nuts and raisins in ghee

    13.Add ghee fried nuts, raisins, remaining 3 tablespoon ghee and cardamom powder made from 2 small cardamom. Mix well , cook for a minute then switch off. When it cools down it gets thick so switch off when it is still goey.

    add to pongal

    Expert Tips

    • Always use less water for making jaggery syrup, just half the measure of jaggery would be just right.
    • Use paagu vellam or dark colored jaggery for best results, it enahnces the taste and color of the pongal.
    • Make sure to switch it off when it is still goey as it thickens with time.
    • Always serve hot with a dollop of ghee.
    • Edible camphor can be skipped if you don’t have it but it gives a divine taste just like in temples.

    Variations

    • Add milk for a richer taste.
    • If you like saffron flavor soak saffron in milk and add it.
    • You can add jaggery as such too in powdered form (without making it as syrup). Make sure it is free from impurities.
    • You can replace jaggery with sugar or sugar candy (kalkandu) or brown sugar or karupatti or sugar cane juice.
    • You can add little grated coconut too.
    • You can add clove powder for more flavour.
    • You can use millet, poha, wheat rava as an alternative or when you want to experiment sweet pongal with different ingredients.

    Serving and Storage

    Tastes great when consumed hot! Pongal tends to become solid as the starch is not drained. So add little water or milk and heat it in stovetop or microwave when you are consuming after say 3-4 hours.

    Generally sweet pongal keeps well for 2 days in room temperature. However if refrigerated you can consume next day.

    FAQS

    1.What is Sakkarai Pongal?

    Sweet Pongal is a delicious, yummy rice meal made by cooking rice &moong dal in jaggery syrup, milk, water and then flavored with ghee and cashews.

    2.How to make Sweet Pongal?

    • Add jaggery and water to a pan, boil till jaggery is dissolved completely.
    • Dry roast moong dal and add it to rice.
    • Add water and pressure cook for 5 whistles in low medium flame. Let the pressure release by itself.
    • Strain and add jaggery syrup. Mix well and let it boil in sim to thicken.
    • Add cardamom powder and dry fruits sauteed in ghee.
    • Serve hot with ghee drizzled.

    3.Can I make jaggery syrup the previous night and store in fridge?

    Yes very well – That saves quite some time on the festival day!

    4.I do not have raw rice – Can I cook with boiled rice or brown rice?

    Raw rice is preferred when it is offered as Neivaidhyam. However you can cook Sweet Pongal with all types of rice given that taste may slightly vary based on the type of rice. For Brown rice cook extra for 20-30 minutes. 

    5.At what step I need to add milk, will milk get curdled?

    In traditional method, milk is boiled with water and then rice, dal & other ingredients are added. In the pressure cook method, add boiled milk before jaggery syrup is added.

    6.Can I add coconut to pongal?

    Yes very much – Add grated coconuts, edible camphor and other flavors along with dry fruits.

    7.What is the ratio of rice to dal? Can I use toor dal?

    Use half the quantity of moong dal to the amount of rice! Do not use toor dal and if you do not have moong dal, you can skip it.

    8.Why does rice gets stuck to pot?

    You have to stir well and quite often to prevent a layer of rice getting stuck to pot.

    sweet pongal served in banana leaf with ghee drizzled

    If you have any more questions about this Sweet Pongal Recipe do mail me at sharmispassions@gmail.com. In addition, follow me on Instagram, Facebook,  Pinterest, Youtube and Twitter .

    Tried this Sweet Pongal Recipe? Do let me know how you liked it. Also tag us on Instagram @sharmispassions and hash tag it on #sharmispassions.

    📖 Recipe Card

    SweetPongal1 e1673485715747
    Print Recipe Pin Recipe

    Sweet Pongal | Sakkarai Pongal

    Sweet Pongal is a delicious dish made by cooking rice, moong dal in jaggery syrup, milk, and then flavored with cardamom and garnished with ghee fried cashews and raisins. Sweet Pongal is also called Sakkarai Pongal commonly made during Pongal Festival. Learn to make Sweet Pongal Recipe with step by step pictures and video.
    Prep Time10 minutes mins
    Cook Time30 minutes mins
    Total Time40 minutes mins
    Servings3 people
    AuthorSharmilee J

    Ingredients

    SWEET PONGAL COOKER VERSION

    • 1/2 cup raw rice
    • 1/4 cup moong dal
    • 3 cups water
    • 10 whole cashews broken
    • 2 cardamom
    • 1 tablespoon raisins
    • 3/4 heaped cup jaggery
    • 1/3 cup water for jaggery syrup
    • 1 tiny pinch edible camphor
    • 2 tablespoon ghee
    • 2 teaspoon ghee

    SWEET PONGAL POT METHOD

    • 1 cup raw rice
    • 1/4 cup moong dal
    • 7 cups water
    • 1/2 cup milk
    • 2 tablespoon cashews
    • 1 tablespoon raisins
    • 2 small cardamom
    • 4 tablespoon ghee
    • 1 heaped cup jaggery
    • 1/2 cup water

    With milk :

    • 1/2 cup raw rice
    • 3 tablespoon moong dal
    • 2 cups water
    • 1/2 cup jaggery
    • 1/4 cup water for jaggery syrup
    • 1 small pinch cardamom powder
    • 5 strands saffron
    • 3 tablespoon ghee
    • 1 tablespoon cashews broken
    • 1 tablespoon raisins

    Instructions

    SWEET PONGAL METHOD

    • Crush cardamom and edible camphor together and set aside. Dry roast moong dal until nice aroma comes.
    • Add water to jaggery and heat it up for few mins until jaggery melts completely.
    • Rinse rice and dal well and add it to pressure cooker.
    • Measure and add water to it.
    • Pressure cook for 5 whistles in low medium flame. Let the pressure release by itself.
    • Once pressure releases, open and mash it well.
    • Strain and add jaggery syrup to it.
    • The syrup should be slightly thick but no consistency needs to be checked.
    • Mix well and let it boil in sim to thicken.
    • Add ghee. Mix well and cook in low flame.
    • Add cardamom powder and edible camphor.
    • Heat ghee in a pan – add cashews first fry until golden then add raisins and let it bubble up. Fry until golden brown.
    • Add it to pongal, mix well. Switch off. Sweet pongal ready!

    TRADITIONAL POT SAKKARAI PONGAL METHOD

    • Add water to jaggery.
    • Let it dissolve completely then set aside.
    • Add milk to a traditional bronze pot.
    • Add water to it.
    • Let it boil.
    • Keep in medium high. Let it overflow.
    • Stir well.
    • Rinse rice, dal and add it to the pot.
    • Cook in medium high until rice is 3/4th cooked and water is almost absorbed.
    • Now strain and add jaggery syrup.
    • Mix well and cook until it becomes thick. Now add ghee fried cashews,raisins.
    • Heat ghee in tadka pan – fry cashews then add raisins fry until golden.
    • Add ghee fried nuts, raisins, remaining 3 tablespoon ghee and cardamom powder. Mix well , cook for a minute then switch off. When it cools down it gets thick so switch off when it is still goey.

    Video

    Notes

    • I used paagu velam to get the dark brown color. You can use normal jaggery too.
    • Roasting dal gives good flavor so don’t skip this step.
    • Add good quality aromatic ghee for best flavor and taste.
    • Pressure cooking time of rice depends on the variety of rice so adjust accordingly. New rice needs little lesser water whereas old rice requires more.
    • Pongal gets thicker in consistency after cooling down so switch off accordingly. If it gets dry, while serving add little ghee and milk.
    • If the pongal is thick while switching off then it will become very dry after cooling down therefore switch off when it is little goey itself.
    • Edible camphor is the main ingredient which gives it a temple taste so don’t skip it.
    Nutrition Facts
    Sweet Pongal | Sakkarai Pongal
    Amount Per Serving (125 g)
    Calories 365 Calories from Fat 108
    % Daily Value*
    Fat 12g18%
    Saturated Fat 7g44%
    Polyunsaturated Fat 1g
    Monounsaturated Fat 4g
    Cholesterol 26mg9%
    Sodium 21mg1%
    Potassium 118mg3%
    Carbohydrates 57g19%
    Fiber 3g13%
    Sugar 18g20%
    Protein 7g14%
    Vitamin A 36IU1%
    Vitamin C 1mg1%
    Calcium 33mg3%
    Iron 1mg6%
    * Percent Daily Values are based on a 2000 calorie diet.
    Tried this recipe?Mention @sharmispassions or tag #sharmispassions
    Like our video?Subscribe to our youtube channel to get latest updates!

    194
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    Filed Under: pongal special recipes, Recent Posts

    Reader Interactions

    Comments

    1. AparnaRajeshkumar

      May 15, 2013 at 11:54 am

      the last one photo is just awesome ! mittu hand know lovely bangles !

      Reply
    2. Nupur

      May 15, 2013 at 11:57 am

      Did you read my mind last night Sharmi ??? I was actually thinking to look for an Authentic Pongal recipe. I loved it during my visit to Bangalore last year and I was looking for an opportunity to cook it myself.. Bookmarked !!

      P.S. thanks for posting it just on time 😉

      Reply
    3. Laxmi

      May 15, 2013 at 12:26 pm

      lovely clicks.. i use vengalapanai too.. 🙂

      Reply
    4. Feng Shui

      May 15, 2013 at 1:13 pm

      very nice n healthy recipe of sweet pongal

      Reply
    5. Gajus Kitchen

      May 15, 2013 at 1:36 pm

      Looks awesome and delicious.Lovely clicks

      Reply
    6. Divya Shivaraman

      May 15, 2013 at 2:10 pm

      Loved that final pic of your daughter's hand with bangles…lovely recipe

      Reply
    7. Sangeetha M

      May 15, 2013 at 2:24 pm

      wow…sakkarai pongal looks so divine! mittu's hand with colorful bangles looks lovely! beautiful clicks sharmi

      Reply
    8. Nandita SS

      May 15, 2013 at 3:28 pm

      Looks awesome. Great photographs as well 🙂

      Reply
    9. Vaishnavi

      May 15, 2013 at 3:42 pm

      Mittu's bangle hand pic with pongal is just awesome! Sharmi since its mango season, please try n post aam paana…it will be nice addition to ur space. We can also learn from u

      Reply
      • Sharmilee! :)

        May 15, 2013 at 4:03 pm

        Sure Vaishnavi…I will soon post it 🙂

        Reply
    10. revathi

      May 15, 2013 at 7:00 pm

      Lovely lovely pics..:) Awesome recipe..
      Reva

      Reply
    11. JEYASHRI SURESH

      May 16, 2013 at 5:14 am

      Delicious sakkarai pongal, neat clicks

      Reply
    12. Ms.Chitchat

      May 16, 2013 at 6:42 am

      Beautiful recipe alongwith amazing clicks, loved the last click, perfect.

      Reply
    13. Dipti Joshi

      May 16, 2013 at 6:52 am

      Lovely clicks! It is great to know Authentic Pongal recipe!

      Reply
    14. Saranya Balaji

      May 16, 2013 at 8:40 am

      very well explained and neat presentation…loved ur all clicks especially 3rd click so traditional…

      Reply
    15. Raks anand

      May 16, 2013 at 11:32 am

      wonderful recipe and cute clicks with mittus hands

      Reply
    16. Arthy Suman

      May 16, 2013 at 12:21 pm

      can pongal be nicer than this???

      Reply
    17. BAGIRATHI DEVI

      May 16, 2013 at 2:53 pm

      Very nice

      Reply
    18. Atmanandam Mission Trust

      January 10, 2014 at 9:49 pm

      beautiful photos- thank you for such a detailed recipe and sharing this with us.
      blessings!

      Reply
    19. Deepa Kaliraj

      January 13, 2014 at 7:37 am

      Thanks sharmi… Really we waited for your pongal recipe… It's awesome

      Sharmi, again we're not able to search. It's showing no results. Plz help us to search our favorite recipes

      Reply
    20. Ramona D'Souza

      January 13, 2014 at 10:52 am

      I knew you would have the receipe Sharmilee! Thanks. I love this pongal. I'm excited, gonna give it a try…

      Reply
    21. Pravina Parikh

      January 14, 2014 at 4:57 am

      Lovely pictures. Brought back many memories.

      Reply
    22. priya

      August 28, 2014 at 4:59 pm

      Pls mention (1 cup = how many ml ) in all recipes which is very much useful for beginners n readers new to this blog…

      Reply
      • SHARMILEE J

        August 28, 2014 at 5:37 pm

        My 1 cup measures 250 ml

        Reply
    23. Unknown

      September 18, 2015 at 5:11 pm

      Hi. I tried ur veg kurma recipe. Came out really good.

      Reply
    24. srilalitha maheshwaran

      January 08, 2016 at 9:36 am

      how did u make in pongal paanai… Cause i need to do it in paanai too.. as per custom..

      Reply
      • SHARMILEE J

        January 10, 2016 at 8:41 am

        We usually draw kolam and tie fresh manjal(turmeric) along with leaves as shown in the pic

        Reply
    25. sharmeela

      February 29, 2016 at 1:46 pm

      1/2
      Cup heaped , u have given for rice.
      What does it actually means?

      Reply
      • SHARMILEE J

        March 01, 2016 at 5:35 pm

        It means little more than 1/2 cup

        Reply
    26. Radhika vel

      January 03, 2018 at 12:10 am

      Can I make vellam syrup the previous night and store in fridge?

      Reply
      • Sharmilee J

        January 15, 2018 at 11:35 am

        Yes yes you can

        Reply
    27. Deepa GV

      January 14, 2020 at 8:13 pm

      Tasty , easy

      Reply
    28. eyton shalom

      January 14, 2023 at 4:16 am

      here they dont sell pongal arisee….

      should i use ponni pach arisee?

      Reply
      • Sharmilee J

        February 19, 2023 at 11:02 am

        Raw rice is best for making pongal

        Reply
    4.19 from 16 votes (15 ratings without comment)

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