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Sakkarai pongal recipe made with jaggery and rice, traditional South Indian சக்கரை பொங்கல்

Sakkarai Pongal Recipe | Traditional South Indian Sweet Pongal

This sakkarai pongal recipe is a traditional South Indian sweet prepared in a pressure cooker using jaggery and moong dal. It is an easy, beginner-friendly sweet pongal made without milk, making it suitable for simple home cooking and bachelor use.
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Prep Time 30 minutes
Cook Time 20 minutes
Total Time 50 minutes
Servings: 3
Course: Dessert, festival sweet
Cuisine: Indian, south indian
Ingredients Equipment Method Notes

Ingredients
  

  • 1 cup raw rice (125 gms)
  • 1/2 cup moong dal (60gms)
  • 2 cup jaggery (250gms)
  • 3 tbsp ghee
  • 1/2 tsp cardamom powder
  • cashews as needed
  • raisins as needed
  • 2.5 cup water as required

Equipment

  • 1 Pressure Cooker

Method
 

  1. First, add jaggery with 1/4 cup water to a pan and heat until the jaggery dissolves completely. Strain the jaggery syrup to remove impurities and keep it aside.
  2. Heat a pan and dry roast the moong dal lightly until aromatic. Do not over roast. Switch off and allow it to cool slightly.
  3. Wash the raw rice and roasted moong dal together. Soak them in enough water for 30 minutes.
  4. Transfer the soaked rice and dal to a pressure cooker. Add required water and pressure cook for 4 whistles.
  5. Allow the pressure to release naturally. Open the cooker and mash the cooked rice and dal well to get a soft, mushy texture.
  6. Add the prepared jaggery syrup and cardamom powder to the mashed mixture. Mix well, and cook on low flame, stirring continuously.
  7. Add 1tbsp of ghee ,cook until the sakkarai pongal thickens slightly and comes together.
  8. Heat 1 tablespoon ghee in a small pan. Fry the cashews and raisins until golden.
  9. Add the fried cashews, raisins, and remaining ghee to the pongal. Mix gently.
  10. Traditional sakkarai pongal is ready to serve.

Notes

  • Do not over-roast the moong dal, as it can change the colour and taste of the sakkarai pongal. Light roasting is enough to bring aroma.
  • Always strain the jaggery syrup to remove impurities before adding it to the cooked rice and dal.
  • Cook the pongal on low flame after adding jaggery to avoid burning or sticking at the bottom.
  • The pongal will thicken further as it cools, so switch off the flame when it is slightly loose.
  • Adjust the amount of ghee according to your taste preference.
  • This recipe is prepared without milk; adding milk may change the traditional taste and texture.
  • Use freshly powdered cardamom for better flavour.