Sakkarai Pongal | Sweet Pongal

Pongal is one of the famous South Indian delicacies and the sweet pongal is made on specific festivals. Its an important neivediyam for Lord Balaji. Our family diety being Lord Balaji, its crucial that we start all puja's with a neivediyam of Pongal and Vadai to God.

I have made this in the pressure cooker, but can be made in the traditional way by boiling rice and dal and adding jaggery to it. This is time consuming but tastes way too delicious than the pressure cooked one.

1/2 cup plain rice,
1/4 cup moong dal,
1 cup jaggery, crushed,
6-8 cashews,
6-8 raisins, (optional)
1/2 tsp cardamom powder,
4 tbsp ghee,
2 cups water,


  1. Heat the cooker and add a tsp of ghee and fry the moong dal directly. Fry for a minute.
  2. Add the washed rice and water and mix well. Pressure cook in medium flame for 4 whistles.
  3. Once the pressure is released, open and mix well mashing the dal and rice together.
  4. In another vessel, add the jaggery and about 1-2 tbsp of water. Allow it to melt completely. Now using a tea strainer, pass this jaggery syurp through it into the mashed rice. This process is important because sometimes the jaggery has impurities and if added directly to the rice, it will spoil the taste completely.
  5. Switch on the stove and stir the rice mix well on a low-medium flame.
  6. Pour ghee little by little and keep on stirring till pongal leaves the  sides of the vessel.
  7. Add fried cashew and powdered cardamom lastly and mix well.
  8. Serve hot with a generous serving of ghee!!!

Another option for flavoring is to add edible camphor instead of cardamom. Just half a pinch of it is more than enough to give it a very authentic flavor.

Enjoy :-)

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