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Sakkarai Pongal - sweet pongal recipe

Sakkarai Pongal Recipe - sweet pongal recipe


Prepare this Sakkarai Pongal recipe for a delightful Sunday breakfast, pairing it with Ven Pongal and crispy Medu Vada, and finish it off with a steaming cup of filter coffee. Alternatively, serve it as a sweet conclusion to a hearty South Indian meal.





Sakkarai Pongal is a cherished traditional South Indian pudding made with rice and sweetened with rich jaggery, offering a comforting porridge-like consistency subtly infused with the aroma of cardamom. This special dish is most commonly prepared alongside Ven Pongal during the vibrant Pongal festival, a celebration that heralds the start of the harvest season in India. The word "Pongal" in Tamil signifies "overflowing," symbolizing abundance and prosperity. The festival, which spans four joyous days, includes the ritual of allowing milk to boil over in a clay pot, a custom believed to bring prosperity to the household.

Made with a wholesome blend of rice, lentils, and jaggery, Sakkarai Pongal is not only a festive delight but also a nourishing sweet treat. Whether you enjoy it as a snack or as a sweet addition to your meal, this delicious dish is sure to bring warmth and joy to any occasion.

Ingredients

  • 3/4 cup Rice , washed
  • 1/2 cup Yellow Moong Dal (Split) , washed
  • 1 cup Jaggery
  • 1 teaspoon Cardamom Powder (Elaichi)
  • 1/4 cup Ghee
    • Ingredients for Seasoning
  • 2 tablespoons Cashew nuts , halved
  • 1 tablespoon Ghee

How to make Sakkarai Pongal Recipe - Sweetened Rice And Jaggery Pudding Recipe


Begin your culinary journey by heating a pan over medium flame and gently roasting the yellow moong dal. Roast it just until you catch a light, fragrant aroma—be careful not to let it brown.

Next, combine the roasted moong dal with the washed rice in a pressure cooker. Pour in 2-1/2 cups of water, secure the lid, and cook until you hear the first whistle. Once the whistle blows, reduce the heat to low and allow it to simmer for 3 to 4 minutes. Turn off the heat and let the pressure release naturally. Set this aside as the base of your Sakkarai Pongal.

In a separate saucepan, bring 1/4 cup of water to a gentle boil and add the jaggery, stirring until it melts completely. Allow the jaggery to reach a rolling boil, then stir in the cardamom powder for that signature aroma. Turn off the heat and set this mixture aside.

In a small pan, heat a tablespoon of ghee and roast the cashew nuts until they are golden and crisp. The rich aroma of roasting nuts in ghee will set the stage for the final steps. Set the nuts aside once they're perfectly browned.

To bring it all together, pour the melted jaggery mixture and roasted cashew nuts, along with an additional 1/4 cup of ghee, into the cooked rice and dal. Stir everything together over medium heat for about 5 minutes, allowing the jaggery to meld beautifully with the rice and dal. The rich, golden Sakkarai Pongal is now ready.

For the final touch, transfer the Pongal to a serving bowl or, if you want to stay traditional, offer it on a fresh banana leaf. Pair it with Ven Pongal, Vada Sambar, and Kathirikai Gothsu for a truly festive meal. Whether you’re celebrating the Pongal Festival or simply enjoying a delicious breakfast with family and friends, this Sakkarai Pongal will add a touch of warmth and sweetness to your day.


Serving Suggestions

  • Serve Sakkarai Pongal warm, garnished with extra fried nuts and a drizzle of ghee for added richness.
  • Pair it with a savory dish like Medu Vada or Khara Pongal to balance the sweetness.
  • Enjoy it as a dessert after a traditional South Indian meal or as a festive offering during celebrations like Makara Sankranti or Thai Pongal.
Frequently Asked Questions

1. Can I make Sakkarai Pongal without a pressure cooker?

  • Yes, you can cook the rice and dal mixture in a heavy-bottomed pot or pan. It will take longer, so ensure to add enough water and cook until both are soft and mushy.

2. How long can I store Sakkarai Pongal?

  • It stays good for 1-2 days when refrigerated in an airtight container. Reheat gently before serving, adding a splash of milk or water to adjust consistency.

3. Is it necessary to roast the moong dal?

  • Roasting enhances the flavor and gives a nice aroma to the dish, but you can skip this step if short on time.

4. Can I use other types of rice?

  • Traditionally, short-grain rice is used for its creamy texture, but you can use basmati or any available rice. Adjust the water quantity accordingly to achieve the desired consistency.
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