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Sakkarai pongal recipe
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins

Sakkarai pongal recipe temple style sweet pongal without milk

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
  1. Add jaggery and water to a pan, boil it dissolves completely.Set aside.

  2. Crush cardamom and edible camphor together and set aside.Dry roast moong dal until golden.

  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.

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

  5. Mix well and let it boil in sim to thicken.

  6. Add cardamom powder,mix well then add ghee.Mix well and cook in low flame.

  7. 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.

  8. Serve hot with ghee drizzled.

Recipe Notes