Sakkarai Pongal

In India, state of Tamil Nadu Tamil peoples celebrates Pongal as one of the most important harvest festival. There are two types of sweet Pongal you can make. One is Pal Pongal (preparing the sweet dish using milk) and another is Sakkarai Pongal | Vella Pongal ( preparing the sweet dish using sugar or Jaggery) popularly offered as prasadam for Pongal festival. As I already shared Pal Pongal, here i am sharing Sakkarai Pongal on my space. In my sister house every Tuesday Sakkarai Pongal offered to Goddess Kodungallur Bhagavathy Amman. And this time i made it for Navratri Festival.

  • Rice - 1/2 Cup
  • Moong Dal / Pasi Paruppu / Green/Golden gram- 1/4 cup (Cultivated in Indian subcontinent- Available in Indian Store)
  • Jaggery Powder - 1/2 cup (In India, it is prepared by heating the Sugar Cane juice in the vessel on furnace. Jaggery used to give sweetness to dish. It is available in Indian store as block, chunks and even as powder format. The colors vary from golden brown to dark brown.)
  • Salt - a pinch
  • Cardamom/ Elaichi  Powder -  1/4 tsp
  • Butter/Ghee(Clarified Butter) - 2 tbsp
  • Cashew Nuts & Raisins - 1 tbsp each


Step 01) Cook the rice and moong dal/ pasi paruppu together in pressure cooker for 4 whistles. Both should be nicely cooked and smashed. (Actually I was planned for some other dish and cooked rice and dal separetly) so in picture rice looks pretty much full not much smashed like cooker. This texture format also tastes good :)

Step 02) In a pan break the jaggery and add water (very little) and make a syrup.  After make the syrup strain it through tea strainer. This is done because sometimes jaggery has mud and stones.

Step 03) Add the dal mixture to jaggery syrup and mix it well

Step 04) Add the cardamom powder/elaichi powder  and stir it nicely


Step 05) Add the cooked rice (smash hot rice for more mushiness) and pinch of salt and mix it well

Step 06)  Keep in low flame and add butter / Ghee cook for 3 minutes or until Pongal comes out well without sticking to the pan.


Step 07) Garnish with kismis/raisins and cashew nuts

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