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Sweet pongal recipe with milk and jaggery

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Last Updated on December 23, 2020

 Sweet pongal recipe a delicious rice based sweet dish made with rice, jaggery, moong dal, milk, ghee and nuts. Sweet Pongal RecipePin

Sweet pongal recipe with milk and jaggery including step by step pictures. Sakkarai pongal is my favorite – Rice with moong dhal cooked in jaggery and milk simmered and then garnished with ghee roasted cashews and raisins – who will say no to it.

I have already posted the recipe for milk pongal using the traditional pot method. The best combination with sweet pongal is medu vada – Both are like match made in heaven.

Sweet pongal is known by different names namely sakkarai pongal or chakkarai pongal.

About sweet pongal recipe:

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

Storage :

Generally sweet pongal keeps well for 2 days in room temperature but as this includes milk if in room temperature finish it off within a day. However if refrigerated you can extend shelf life by 2 days. I wouldn’t recommend freezing.

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Sweet pongal recipe

Sweet pongal recipe a delicious rice based sweet dish made with rice, jaggery, moong dal, milk, ghee and nuts.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Servings2
AuthorSharmilee J

Ingredients

  • 1/2 cup raw rice
  • 3 tbsp moong dal
  • 3/4 cup milk
  • 1/2 cup jaggery
  • a small pinch cardamom powder
  • 5 strands saffron optional
  • 2 to 3 tbsp ghee
  • 1 tbsp cashews broken
  • 1 tbsp raisins
  • 2 cups water

Instructions

  • Dry roast moong dhal until nice aroma rises, Keep aside. Add saffron strands in 2tbsp of warm milk and set aside. In a pan add little ghee and roast cashews and raisins until golden brown.
  • Pressure cook moong dhal, rice with water for 3 whistles in medium flame, mush it up a laddle once and set aside.Add jaggery in warm water(just till immersing level) and mix it well. Then strain to remove impurities and add it to the pan.
  • Bring it to a boil, then add the cooked rice moong dhal and mix well with the jaggery syrup. Then add milk with saffron and mix well.
  • Add remaining milk and allow it to boil.Combine well,cardamom powder, ghee and roasted raisins and cashews and give a quick stir. Once its semi thick switch off and serve hot.

Notes

  • Switch it off in semi running consistency as it tends to get thicker with time.
  • Adding saffron is purely optional but will give a richer taste.
  • Adding more milk and cooking the pongal in milk gives a yummy taste.
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How to make sweet pongal recipe:

  1. Dry roast moong dhal until nice aroma rises, Keep aside. Add saffron strands in 2 tbsp of warm milk and set aside. In a pan add little ghee and roast cashews and raisins until golden brown.
    How to make sakkarai pongal - Step1Pin
  2. Pressure cook moong dhal, rice with water for 3 whistles in medium flame, mush it up a laddle once and set aside. Add jaggery in warm water(just till immersing level) and mix it well. Then strain to remove impurities and add it to the pan.
    How to make sakkarai pongal - Step2Pin
  3. Bring it to a boil, then add the cooked rice moong dhal and mix well with the jaggery syrup. Then add milk with saffron and mix well.
    How to make sakkarai pongal - Step3Pin
  4. Add remaining milk and allow it to boil.Combine well,cardamom powder, ghee and roasted raisins and cashews and give a quick stir. Once its semi thick switch off and serve hot. The aroma of sweet pongal getting ready is so good.
    How to make sakkarai pongal - Step4Pin

Serve sweet pongal hot with medu vada or paruppu vada.We make sweet milk pongal often when there is leftover rice and excess milk and I used to finish half of it 🙂

Sakkarai Pongal RecipePin

My tips in making sweet pongal recipe:

  • Switch it off in semi running consistency as it tends to get thicker with time.
  • Adding saffron is purely optional but will give a richer taste.
  • Adding more milk and cooking the pongal in milk gives a yummy taste.

Sakkarai Pongal RecipePin

Reader Interactions

Comments

  4. Anonymous says

    The pictures in your blog are really making me mouthwatering…Damn good pictures and recipes too..tired few and its a hit recipe in my house now.

    Reply

  10. Radhika says

    Lovely Clicks Sharmi. Like u said who will say no to a match made in heaven. Advance wishes to u and ur family. BTW I'm enjoying the clicks in your photo blog too.

    Reply

  17. Nithya says

    Scrumptious I say 🙂 Makes me drool. Waiting for pongal to come 🙂

    This version is something that I have not done at home. Not sure if it is my mil's method. Will give this a try asap 🙂

    Wish you a very happy pongal in advance 🙂

    Reply

  27. Cilantro says

    I like the saree more than the pongal and ofcourse the pongal looks delicious. I cannot make small quantities like you do. I have to learn it from you.

    Reply

  29. Sharmilee! :) says

    @Cilantro : I am happy that the silk sarees are atleast used for this sake haha. We tend to make more dishes just for blogging sake and am afraid of the added calories and quantity too so the small quantity 🙂

    Reply

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