Sakkarai Pongal- The Quintessential Pongal Dish

Sakkarai Pongal

There has to be a Pongal recipe continuing my Festival recipes series since last two days. After Sankranti’s Masala Khichdi, Lohri’s Murmura Chikki, of course here comes Pongal.

Pongal is the most famous harvest festival in South India and is celebrated for a number of four days. There are different ways of celebrating the festival in each Southern State of India.

I made the sweet Pongal on the weekend and we all loved this sweet and flavorful dish after the meal as our dessert. Do you see the new props in my pictures?? Well, they are the new addition to my kitchen and are gifted by my younger brother. He got everyone gifts after getting his first salary as a Research engineer at Samsung in Bangalore.

When it comes to giving gifts to me, I keep giving the family and friends all the hints about what a food blogger would love to have in gifts. Thankfully he did listen to my hints over the phone and gave me these amazing props from Sanjeev Kapoor’s. There was a Sari too but I love the props more 🙂

Ingredients needed to make Sakkarai Pongal

• Rice: Basmati rice or any kind of rice can be used to make Sakkarai Pongal.
• Split yellow moong dal: Adds a nice flavor and texture to the Pongal.
• Ghee: Pongal tastes best in ghee.
• Cashew nuts: Cashew nuts tastes amazing in Pongal.
• Jaggery: Traditionally jaggery is used to make Pongal and it tastes best with jaggery only, If you want you can use date palm jaggery or brown sugar.
• Spices: Cardamom and nutmeg powder for flavorings. Sometimes edible camphor is also added to the Pongal.

How to make Sakkarai Pongal?

Step 1. Cook Rice and Dal-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.

Step 2. Add sugar and Spices– 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.

Serving Suggestions

Serve the Sakkarai Pongal with lots of ghee and Ven Pongal. Serve it warm and it tastes just amazing.

Like Sakkarai Pongal, try these recipes…

• Ven Pongal
• Aval Pongal
• Rava Pongal
• Sweet Pongal

Looking for more such yummy dessert recipes to get some ideas for your snacking? Do not miss my Bombay Karachi Halwa and Sweet Potato Halwa and the best ones’ Balushahi.

*If you ever try this recipe don’t forget to share your photos with me on Facebook, Pinterest, Twitter or tag me on Instagram @cookingwithsapana using the hashtag #cookingwithsapana and stay connected* I would love to see your creations from my space!!

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

  

1x2x3x

• 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

1. You may add raisins, almonds and any other nuts of your choice.
2. Normally edible camphor is added to make it more flavorful.

 

Nutrition

Serving: 1bowlCalories: 1484kcalCarbohydrates: 93.7gProtein: 6.3gFat: 10.7gSaturated Fat: 4.8gCholesterol: 16mgSodium: 6mgPotassium: 102mgFiber: 1.5gSugar: 50.6gCalcium: 20mgIron: 3mg

Keyword how to make sakkarai pongal, jaggery pongal recipe, pongal recipe, SAKKARAI PONGAL, sweet pongal

Tried this recipe?Mention @Behlsapana or tag #cookingwithsapana!

This is my post on the theme “Festival Recipes”. Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#84

Always let me know how these recipes turned out in the comments below and give a ★ rating. I will be so excited to hear how you enjoyed your Sakkarai Pongal and please do share your tips and tricks with me.

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Best Regards,
Sapana Behl