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Sakkarai Pongal
Sapana Behl
A very delicious rich and creamy sweet Pongal in which rice and split moong dal are cooked to perfection.
4.50
from
2
votes
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Prep Time
10
minutes
mins
Cook Time
30
minutes
mins
Total Time
40
minutes
mins
Course
Dessert
Cuisine
Indian, South Indian
Servings
4
People
Calories
1484
kcal
Equipment
Pressure Cooker
Ingredients
1x
2x
3x
1
cup
rice
1/4
cup
split yellow moong dal
2
tablespoon
ghee
1/4
cup
cashew nuts
1
cup
jaggery,
grated
5
cups
water
1/4
teaspoon
nutmeg powder
1/4
teaspoon
cardamom powder
Instructions
Heat a tablespoon of ghee in a pan and roast the cashew nuts until golden. Remove and set aside.
Dissolve the jaggery in 1 cup of warm water. Strain and set aside.
In a pressure cooker add 1 tablespoon ghee and split moong dal. Roast until the dal turns light golden in color.
Into the same cooker add rice and 4 cups of water. Pressure cook for about 3-4 whistles.
Let the pressure release by itself and once done open the cooker.
Add cardamom and nutmeg powder and jaggery water. Let it cook on slow until thick and creamy.
Add the cashews into the Pongal. Serve warm and enjoy.
Notes
You may add raisins, almonds and any other nuts of your choice.
Normally edible camphor is added to make it more flavorful.
Nutrition
Serving:
1
bowl
Calories:
1484
kcal
Carbohydrates:
93.7
g
Protein:
6.3
g
Fat:
10.7
g
Saturated Fat:
4.8
g
Cholesterol:
16
mg
Sodium:
6
mg
Potassium:
102
mg
Fiber:
1.5
g
Sugar:
50.6
g
Calcium:
20
mg
Iron:
3
mg
Keyword
how to make sakkarai pongal, jaggery pongal recipe, pongal recipe, SAKKARAI PONGAL, sweet pongal
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