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Feb 10, 2011

Sakkarai Pongal / Sweet Pongal

Pongal, we usually celebrate it in my Mom's native place with Thatha, Paatti(grand dad n mom). This is the main and most important festival in all villages(mainly Southern part of India), as its the auspicious day to Thank Sun God /Suriya Bhagavan with their Harvested products. And make plain Pongal and this sweet/sakkari pongal to offer God along with Sugar cane, Manjal(turmeric),coconut,banana etc.  Its celebrated as a four days festival and the memories behind the festival and of course all delicious food prepared on this day by my Paatti is more specail to me :)
I worried little that my kids miss all those fun, their grand parents and all our custom and traditions of celebrating each and ever auspicious day with all family members. But at least happy that they know some special occasions like Deepavali, Pongal, Karthigai Deepam n few other occasions by enjoying the festive foods which made on those days :)

Though i started my first day of blogging in Jan 14, 2011 ie on Thai Thirunal/ Makar Sankranthi/Pongal Thirunal i dunno why i didn't post a sweet pongal recipe first ?! I wanted to update this pongal recipe pictures for long time but today somehow managed to take few pics in the morning as soon as we finished our Pooja. Now to the recipe..

  1. Raw Rice      1 cup
  2. Moongdal / Pasiparuppu    1/2 cup
  3. Jaggery           2 and 1/2 cup (based on ur own taste)
  4. Cashew nut        1/4 cup (chopped)
  5. Raisins             1tbsp
  6. Cardamom powder        1 tsp
  7. Ghee             4-5 tbsp
  8. Milk              1 cup or little less 

  • Roast moong dal with little ghee till light golden brown. 
  • In a pressure cooker add roasted moongdal, rice and add 5 cups of water . 
  • Cook for 2 whistles and wait till pressure comes down
  • Meanwhile in a pan, Roast raisins and nuts in 1 tbsp ghee and keep aside.
  • Then add 1/4 cup water and 2 and 1/2 cups jaggery and cook in medium heat once the jaggery dissolved completely, strain the the liquid using strainer and add it back to the pan and bring it to boil, once it starts thickening switch off the stove. 
  • Now open the cooker the rice and dal will get nicely cooked n it will appear like mushy in consistency, this is the perfect consistency n u proceed adding powdered jaggery or thickened jaggery syrup and turn on the stove and cook in medium heat. 
  • Stir constantly to avoid burning at the bottom, keep stirring till the raw smell of jaggery goes. 
  • Now add cardamom powder, 3 tbsp ghee and mix well. 
  • Add milk and stir gently and turn off the stove, after adding milk don't cook or stir for long time. 
  • Lastly add the ghee roasted nuts n raisins and stir gently.
  • Now the yummy yummy sweet pongal is ready to offer God or Serve Warm.

Do not add chilled milk, milk should be in warm or in room temperature.
Adding ghee is up to ur taste, u can increase up to 1/4 cup or more.
I usually prefer more dal in my Pongal both Ven Pongal n this sweet pongal. but u can reduce to 1/4 cup or 2-3 tbsp as per your preference.
In the old pic pongal looks too mushy n liquidy it was taken when its too hot but it tend to thickens upon cooling.
If u feel ur pongal to be too dried and thicken, no worries just add milk according to the desired consistency and cook for few minutes and serve.
along with cashew n raisins u can also roast 1-2 tbsp of chopped coconut pieces and add it to the pongal.


  1. Pongal wishes to you and your family, Sangee.. Delicious pongal.. Looks so divine... :)


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