Sakkarai Pongal (Sweet Pongal)

First thing that comes to sight at the thought of Pongal is a ‘Temple Prasadam’.  As a kid, I think I made more visits to temple for ‘Sakkarai Pongal.

Be it a Pooja at home or a Festival or a requirement for Dessert or a delicacy to be cooked superfast, ‘Sakkarai Pongal’ blends well. Sharing with you this exotic recipe. Njoy Cooking, Serving and Savoring!


Rice: 1 cup

Moong dal: 1/3 cup

Jaggery: 1 1/2 cup

Chana dal: 1 tbsp

Cardamom: 4/5 nos

Cashews: 1 tbsp

Raisins: 1 tbsp

Badam: few (optional)

Coconut: 1 tbsp (finely chopped fresh coconut)

Ghee: 2 tbsp

Method of preparation:

  1. Mix rice, moong dal and chana dal together. Rinse them once and drain the water.
  1. Add 4 cups of water and pressure cook them for 3 whistles.Sakkarai Pongal 1
  1. Take a vessel with one cup of water and add jaggery into it. Boil the jaggery you get a string like consistency. Add cardamom, crushed using mortar & pestle while Jaggery syrup is boiling.Sakkarai Pongal 2
  1. Once the pressure cools down remove the lid and mix well with a dry spatula.
  1. Strain jaggery syrup to filter any dirt and add to cooked rice and dal. Mix thoroughly.Sakkarai Pongal 3

6. Let it cook for 5 minutes om low flame or till you get the desired consistency.

7. In a small kadai(wok), pour ghee and fry dry fruits and finely chopped fresh coconut              pieces and pour them onto the pongal.Sakkarai Pongal 4

8. Transfer them into a serving bowl and serve hot. Sakkarai Pongal 5

3 thoughts on “Sakkarai Pongal (Sweet Pongal)

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