Sakkarai Pongal
A traditional South Indian sweet made with rice, lentils, and jaggery. This creamy, fragrant pudding is a staple during festivals like Pongal and is often offered as a temple prasad. Rich with ghee and studded with cashews.
For 4 servings
5 steps. 30 minutes total.
- 1
Step 1
- a.Prepare Rice and Dal
- b.In a dry pan over medium-low heat, dry roast the moong dal for 2-3 minutes until it turns light golden and becomes aromatic. Do not let it brown.
- c.Wash the roasted moong dal and raw rice together under running water 3-4 times until the water runs clear.
- d.Drain the water completely.
- 2
Step 2
- a.Cook the Mixture
- b.Add the washed rice and dal mixture to a pressure cooker along with 3 cups of water.
- c.Pressure cook on medium heat for 4-5 whistles. Turn off the heat and allow the pressure to release naturally, which takes about 10-15 minutes.
- d.Once the pressure has settled, open the cooker. The mixture should be very soft. Mash it well with the back of a ladle until it is creamy and well-combined.
- 3
Step 3
- a.Prepare Jaggery Syrup
- b.While the rice and dal are cooking, combine the powdered jaggery and 0.5 cup of water in a saucepan.
- c.Heat on a low-medium flame, stirring continuously until the jaggery dissolves completely. There is no need to boil it or check for any string consistency.
- d.Once dissolved, strain the syrup through a fine-mesh sieve to remove any impurities. Set aside.
- 4
Step 4
- a.Combine and Finish Pongal
- b.Place the pot with the mashed rice-dal mixture back on the stove over low heat.
- c.Pour the strained jaggery syrup into the mixture. Add a pinch of salt.
- d.Stir continuously for 5-7 minutes. The mixture will first loosen and then thicken. Cook until it reaches a thick, porridge-like consistency.
- e.Add 2 tablespoons of ghee and mix well until it is fully incorporated.
- 5
Step 5
- a.Temper and Garnish
- b.In a small pan (tadka pan), heat the remaining 2 tablespoons of ghee over medium heat.
- c.Add the halved cashew nuts and fry until they turn golden brown.
- d.Add the raisins and fry for a few seconds until they plump up.
- e.Immediately pour this tempering (ghee with nuts and raisins) over the prepared pongal.
- f.Add the cardamom powder and a tiny pinch of edible camphor (if using).
- g.Mix everything well. Serve the Sakkarai Pongal warm.
What to keep in mind.
7 tips from the recipe — small details that make a real difference to the final dish.
- 1Use short-grain raw rice (like sona masoori) for the best creamy texture.
- 2Roasting the moong dal is a crucial step for a fragrant and flavorful pongal.
- 3Always strain the jaggery syrup to ensure there is no sand or grit in the final dish.
- 4The amount of jaggery can be adjusted based on its sweetness and your preference.
- 5Do not overcook the pongal after adding jaggery syrup, as it can become hard or chewy upon cooling.
- 6A pinch of edible camphor (pachai karpooram) gives it the authentic temple-style flavor, but use it sparingly as it's very potent.
- 7For a richer pongal, replace 1 cup of water with 1 cup of milk when cooking the rice and dal.
Adapt it for your goals.
With Milk (Paal Pongal)
Replace 1 cup of water with 1 cup of full-fat milk when cooking the rice and dal for a richer, creamier texture.
With CoconutWith Coconut
Add 2-3 tablespoons of freshly grated coconut along with the jaggery syrup for added flavor and texture.
With SaffronWith Saffron
Soak a few strands of saffron in 1 tablespoon of warm milk and add it at the end for a beautiful color and aroma.
With Mixed NutsWith Mixed Nuts
In addition to cashews, you can add fried almonds or pistachios for extra crunch and nutrition.
Why this is on our healthy list.
Source of Energy
The combination of rice, dal, and jaggery provides a quick and sustained release of energy, making it a traditional food for festivals and celebrations.
Rich in Iron
Jaggery is a natural, unrefined sweetener that contains iron and other essential minerals, which can help in maintaining healthy iron levels.
Good for Digestion
Moong dal is known to be light on the stomach and easy to digest. The addition of ghee can also aid in digestion and support gut health.
Frequently asked questions
Sakkarai Pongal is a traditional sweet, rich in carbohydrates and natural sugars from jaggery. While jaggery provides more minerals than refined sugar and ghee offers healthy fats, it is a calorie-dense dish. It's best enjoyed in moderation as a festive treat.