Sakkarai Pongal | How to make Sakkarai Pongal

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By Meena Kumar
Created on 11th May 2016
  • Sakkarai Pongal, How to make Sakkarai Pongal
Sakkarai Pongalby Meena Kumar
  • Sakkarai Pongal | How to make Sakkarai Pongal (27 likes)

  • 1 review
    Rate It!
  • By Meena Kumar
    Created on 11th May 2016

About Sakkarai Pongal

A warm traditional dessert that is made for Pongal and other festivals in Tamilnadu (a one pot sweet rice dish)

Sakkarai Pongal is one dish which makes its accompaniments tastier. With the right mix of flavours, Sakkarai Pongal has always been everyone's favourite. This recipe by Meena Kumar is the perfect one to try at home for your family. The Sakkarai Pongal recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Sakkarai Pongal is 10 minutes and the time taken for cooking is 10 minutes. This is recipe of Sakkarai Pongal is perfect to serve 5 people. Sakkarai Pongal is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Sakkarai Pongal. So do try it next time and share your experience of cooking Sakkarai Pongal by commenting on this page below!

  • Prep Time10mins
  • Cook Time10mins
  • Serves5People
Sakkarai Pongal

Ingredients to make Sakkarai Pongal

  • Rice -1/2 cup
  • Moong dal (split without skin) - 2 tbsp
  • Jaggery - 1/2 cup or more darkest variety
  • Cardamom powder- of 3 pods freshly powdered
  • Ghee - 2-3 tbsp
  • Milk full fat or heavy cream - 2 tbsp (Heavy cream adds extra taste)
  • Cashew nut - 6-8 split
  • Almond- broken into pieces
  • Raisins -2 tbsp

How to make Sakkarai Pongal

  1. Soak rice for 20 minutes. Melt jaggery in a pan add adding 1/ cup water. Strain off all impurities. Keep aside.
  2. Heat a heavy bottom pan and dry roast the moong dal till a nice nutty aroma comes then wash and soak along with rice.
  3. Cook rice and dal adding enough water in a rice cooker or pressure cooker to get a soggy consistency. Once cooked mash rice and dal slightly adding milk or cream.
  4. Bring the jaggery syrup to boil and slightly thicken it then add the mashed rice and cook on a slow flame for 5 minutes adding 1 tbsp ghee if the liquid dries quickly add little more milk. Remove from flame.
  5. Heat rest of the ghee in a pan and fry the nuts till they turn light brown, then add raisins when they flare up, switch off flame and pour whole thing on to the sarkarai pongal and mix well.
  6. After the pooja, pongal can be served warm as prasadam or cold winter days serve in ice cream cups with warm steel spoons. Your family will love it after dinner.

Reviews for Sakkarai Pongal (1)

Evelyn Shilpa2 years ago
Thanks for sharing the recipe, looks great.
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