Sakkarai Pongal / Sweet Pongal

Sakkarai Pongal / Sweet Pongal

Recipe Details

Allow an additional 30 minutes for soaking the rice and moong dal.

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Ingredients

For Pressure Cooking

• Raw rice – 1 cup
• Moong dal – slightly less than 1/4 cup
• Water – 3 cups

For the Sweet Pongal

• Jaggery / Gundu Vellam – 1 1/2 cups
• Water – 1 cup, for melting the jaggery
• Ghee – 3–4 tbsp, divided
• Raisins – 15
• Cashews – 15
• Cardamom powder – 1 tsp
• Honey – 2 tsp
• Milk – 1/2 cup

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Preparation

1. Rinse the raw rice and moong dal together.
2. Soak them in water for about 30 minutes, then drain.
3. Add the soaked rice and moong dal to a pressure cooker with 3 cups water.
4. Pressure cook for about 4 whistles, or until the rice and dal are very soft.
5. Allow the pressure to release naturally before opening the cooker.

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Cooking Instructions

1. Add the jaggery and 1 cup water to a separate pan.
2. Heat gently until the jaggery completely dissolves.
3. Add the cooked rice and moong dal to the melted jaggery and mix well.
4. In a small pan, heat about 1/2 teaspoon of the measured ghee.
5. Add the raisins and fry briefly until they puff. Remove them immediately so they do not burn.
6. Add the cashews to the same pan and fry until lightly golden.
7. Add the fried raisins and cashews to the pongal.
8. Add the remaining ghee, cardamom powder, and honey. Mix well.
9. Add the milk and cook over low heat for about 2 minutes, stirring gently.
10. Remove from the heat once the pongal is soft, glossy, and well combined.

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Tips

Jaggery: Jaggery gives Sakkarai Pongal its characteristic traditional flavor and caramel-like sweetness.

Soft Texture: Cook the rice and moong dal until very soft. Sakkarai Pongal tastes best with a creamy, slightly mashed consistency.

Raisins: Raisins fry very quickly in hot ghee. Remove them as soon as they puff to prevent them from becoming bitter.

Open-Pot Method: Instead of pressure cooking, boil 3 cups water in a heavy-bottomed pot, add the rice and moong dal, and cook until very soft. Then continue with the jaggery and remaining ingredients.

Optional Additions: Chopped dates or pistachios can also be added for a variation.

Serving Suggestion

Serve Sakkarai Pongal warm as a festive sweet for Pongal, special occasions, or traditional meals.

Recipe Source: My Mom’s Kitchen.