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Sakkarai pongal recipe, Sweet pongal recipe

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Sakkarai pongal recipe a delicious Indian sweet made with rice, jaggery, moong dal, ghee and nuts. Easy sweet pongal recipe made in pressure cooker.

Sakkarai pongal recipe

Sakkarai pongal recipe with step by step pictures. Traditionally sweet pongal is made with just jaggery rice and moong dal as main ingredients.

I have already posted a sweet pongal recipe with milk but saw this traditional temple style sakkarai pongal recipe with only jaggery from a chettinad book my athai gave me.

I have tried this recipe many times now thought to share the recipe here. We call this sweet pongal as sakkarai pongal or chakkarai pongal in tamil. I made only a small quantity so made it in pressure cooker .

During poojas or any auspicious days we can make this sweet pongal and offer as neiveidhyam for god. Many south indian household have the custom of making sweet pongal on fridays apart from festival days like pongal.

Compared to other sweet recipes this is one of the easiest sweet you can make. This is very nutritious and its rich in iron also.

About sakkarai pongal recipe:

  • Jaggery syrup: First heat up jaggery with water, make a thin syrup and set aside. No consistency checks needed.
  • Cook rice and dal : Roast dal first then cook it along with rice with enough water. Cook until mushy.
  • Add jaggery syrup : Strain and add jaggery syrup.
  • Fry nuts in ghee : Fry nuts and raisins in ghee and add it.
  • Mix well : Add more ghee and mix well.

Variations:

  • You can use milk too for a richer taste.
  • If you like saffron flavour soak saffron in milk and add it.
  • You can add jaggery as such too if its free from impurities.
  • Replace jaggery with sugar.
  • You can add little grated coconut too.
  • You can add clove powder for more flavour.
    Sakkarai pongal recipe

Storage:

Generally sweet pongal keeps well for 2 days in room temperature itself as this version is without milk. However if refrigerated you can extend shelf life by 2 more days. I wouldn’t recommend freezing.

Similar Recipes

We use this vengala paanai(brass pot seen below) to make pongal on the festival day. Though in our native we used to make it in veragu aduppu(firewood oven), through the days we have changed to gas stove but use the traditional pot to make the pongal.  I have shared this recipe too check similar recipes for the link.

Sakkarai Pongal cooking in traditional pot

If you have any more questions about this sakkarai pongal recipe do mail me at sharmispassions@gmail.com.
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Sakkarai pongal recipe

Sakkarai pongal recipe a delicious Indian sweet made with rice, jaggery, moong dal, ghee and nuts. Easy sweet pongal recipe made in pressure cooker. It is also called sweet pongal.
Prep Time10 mins
Cook Time30 mins
Total Time40 mins
Servings3
AuthorSharmilee J

Ingredients

  • 1/2 cup raw rice
  • 1/4 cup moong dal
  • 3 cups water
  • 10 whole cashews broken
  • 1 tbsp raisins
  • 2 nos cardamom
  • 1 tiny pinch edible camphor
  • 2 tbsp + 2 tsp ghee

For jaggery syrup:

  • 3/4 cup heaped jaggery
  • 1/3 cup water

Instructions

  • Add jaggery and water to a pan, boil it dissolves completely.Set aside.
  • Crush cardamom and edible camphor together and set aside.Dry roast moong dal until golden.
  • Add it to rice, rinse well drain and add it to pressure cooker.Add water and 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.
  • Mix well and let it boil in sim to thicken.
  • Add cardamom powder,mix well then add ghee.Mix well and cook in low flame.
  • 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.
  • Serve hot with ghee drizzled.

Notes

  • I used paagu velam to get the dark brown color. You can use normal jaggery too.
  • Roasting dal gives good flavour so don't skip this step.
  • Add good quality aromatic ghee for best flavour 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

Serving: 0g | Carbohydrates: 0g | Protein: 0g | Fat: 0g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 0g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 0mg | Potassium: 0mg | Fiber: 0g | Sugar: 0g | Vitamin A: 0IU | Vitamin C: 0mg | Calcium: 0mg | Iron: 0mg
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Sakkarai pongal recipe video

How to make sakkarai pongal recipe:

  1. First to begin with : Add jaggery and water to a pan, boil it dissolves completely.Set aside.Sakkarai Pongal Recipe - make jaggery syrup
  2. Next crush cardamom and edible camphor together and set aside.Dry roast moong dal until golden.roast moong dal
  3. Add it to rice, rinse well drain and add it to pressure cooker. Add water and pressure cook for 5 whistles in low medium flame. Let the pressure release by itself.pressure cook rice and dal
  4. Once pressure releases, open and mash it well. Strain and add jaggery syrup.Sakkarai Pongal Recipe - add jaggery syrup
  5. After that, mix well and let it boil in sim to thicken.Sakkarai pongal is getting ready!mix well
  6. Add cardamom powder,mix well then add ghee. Mix well and cook in low flame.Sweet Pongal Recipe add cardamom powder
  7. Finally 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.Sakkarai pongal recipe - Step5Serve hot with ghee drizzled.

Sakkarai pongal recipe

Tips to make sakkarai pongal recipe:

  • I used paagu velam to get the dark brown color. You can use normal jaggery too.
  • Roasting dal gives good flavour so don’t skip this step.
  • Add good quality aromatic ghee for best flavour 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.

Sakkarai pongal recipe

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Reader Interactions

Comments

  2. Nupur says

    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

  9. Vaishnavi says

    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

  21. Deepa Kaliraj says

    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

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