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Sakkarai pongal recipe

Sakkarai pongal recipe temple style sweet pongal without milk
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 3
Author Sharmilee J


  • 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


  • 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.


  • I used paagu velam to get the dark brown color. You can use normal jaggery too.
  • 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 get dry, while serving add little ghee and milk.