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Home > Festival Dishes > Sakkarai Pongal/Sweet Pongal | Rice and Jaggery Pudding
50 minutes

Sakkarai Pongal/Sweet Pongal | Rice and Jaggery Pudding

Last updated January 12, 2018. Originally posted January 11, 2015 By Jyothi Rajesh 7 Comments

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Traditional South Indian sweet rice prepared during the harvest festival called Pongal / Sankranthi. In villages freshly harvested rice is cooked with jaggery and dal in clay earthenware pots and offered to God along with vegetables, lentils, sugarcane and fruits. This is also prepared as neivedyam or prasadam during other auspicious occasions and festivals.

Sakkarai Pongal

Very simple to make but spectacular in taste, the ordinary rice becomes mouthwateringly extraordinary in sweet pongal. Here’s sakkarai pongal recipe made in pressure cooker-

Sakkarai Pongal Top

Would you like to try more Indian sweet? Then try this

Paal Payasam

Sakkarai Pongal
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Sakkarai Pongal

Jyothi Rajesh
Traditional South Indian sweet rice prepared during the harvest festival called Pongal / Sankranthi. In villages freshly harvested rice is cooked with jaggery and dal in clay earthenware pots and offered to God along with vegetables, lentils, sugarcane and fruits. This is also prepared as neivedyam or prasadam during other auspicious occasions and festivals.
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Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Course sweet
Cuisine Indian
Servings 4 servings
Calories

Ingredients
  

  • 1 cup rice
  • ½ cup yellow moong dal
  • 1 cup jaggery, broken or grated
  • 4 tbsp ghee
  • ¼ tsp cardamom powder
  • 10-15 cashews
  • 10 raisins

Instructions
 

  • Soak rice and dal separately for minimum 20 mins. Then pressure cook them with about 3.5 cups water separately.
    Sakkarai Pongal Step 1
  • Mash rice and dal well and mix them together. Keep aside until use.
    Sakkarai Pongal Step 1-2
  • Grate or chop the jaggery into small pieces, add water and jaggery in a deep bottomed pan and stir until jaggery melts.
    Sakkarai Pongal Step 2
  • Wait for the jaggery to dissolve completely without any lumps. No syrup consistency required. Then filter the jaggery water to remove any impurities. Pour the filtered jaggery back to the pan and bring it to boil.
    Sakkarai Pongal Step 2-1
  • Once boiling starts, add the mashed rice and dal and Cook everything on medium flame until it thickens and becomes sticky.
    Sakkarai Pongal Step 3
  • In another pan add ghee and roast the cashews and raisins until golden brown.
  • Finally add the powdered cardamon, fried cashews, raisins and leftover ghee to rice-dal-jaggery mix and stir well. Switch off flame.
    Sakkarai Pongal Step 5

Notes

  1. I have made this in pressure cooker, but can be made in the traditional way by boiling rice and dal and adding jaggery to it too
  2. I have soaked and cooked rice and dal seperately. Soaking helps in cooking rice and dal faster, and the reason I cooked them seperately is that I am used to that method, but you can cook them to gather too, just make sure you soak them.
  3. The colour of pongal differs with the colour of jaggery. ‘Paagu vellam’ works best. It is slightly darker in shade.
 
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Sakkarai Pongal

 

 

 

 

 

 

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    Comments & Reviews

  1. shailaja sen says

    January 12, 2015 at 3:34 pm

    so drooling….want to grab from picture …

    Reply
    • jyothirajesh says

      January 12, 2015 at 6:19 pm

      Thank you very much Shailaja 🙂

      Reply
  2. Rafeeda says

    January 12, 2015 at 1:38 pm

    I am drooling at the pics… looks absolutely delish!

    Reply
    • jyothirajesh says

      January 12, 2015 at 6:19 pm

      Thank youvery much Rafee. You are too sweet.

      Reply
    • jyothirajesh says

      January 12, 2015 at 6:19 pm

      Thank you very much Rafee. You are too sweet.

      Reply

Trackbacks

  1. Dudh Puli – Sweet Coconut Dumplings in thick milk cream | Story of Cooks says:
    January 14, 2016 at 1:35 am

    […] Jyothi’s – Ghee Pongal , Rice and Jaggery Pudding […]

    Reply
  2. Paal Pongal | Pongal Special - Curry Trail says:
    January 13, 2016 at 3:01 pm

    […] 2. Sakkarai pongal | Sweet Pongal […]

    Reply

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My food philosophy is simple, fresh and full of flavors! I love ‘spicy’ food. In fact so much so that I can skip dessert for extra spicy savory food!

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