Sakkarai Pongal, also known as Sweet Pongal, is a popular South Indian dessert served during the harvest festival of Pongal and other auspicious occasions. This rich, creamy dish is made with rice, moong dal (yellow lentils), jaggery, ghee, and various spices and nuts. The combination of these ingredients not only tastes delicious, but it also provides warmth and energy, making it an ideal winter treat.
In this comprehensive guide, we will walk you through the ingredients, preparation steps, and tips for making an authentic Sakkarai Pongal.
Sakkarai Pongal Recipe Ingredients
| Main Ingredients | Flavoring and Garnishing | Tools Needed |
|---|---|---|
| Raw rice – 1 cup | Ghee – 4 tablespoons | Pressure cooker or heavy-bottomed pan |
| Moong dal (yellow split gram) – ½ cup | Cashew nuts – 10-12 pieces | Deep pan or kadai |
| Jaggery – 1½ cups (grated or powdered) | Raisins – 10-15 pieces | Ladle or spatula |
| Water – 4½ cups (for cooking rice and dal) | Cardamom powder – ½ teaspoon | |
| Milk – ½ cup (optional, for a creamier texture) | Cloves – 2 (optional, for a subtle spicy touch) | |
| Nutmeg – a pinch (optional, for added aroma) | ||
| Edible camphor – a tiny pinch (optional, used traditionally in temples) | ||
| Grated coconut – 2 tablespoons (optional) | ||
| Saffron strands – a few (optional, soaked in warm milk for added color) |
Sakkarai Pongal Recipe
Preparation Steps – 1. Roasting the Moong Dal
– Heat a pan over medium heat.
– Dry roast the moong dal for 2-3 minutes, until it is slightly golden and emits a nutty aroma. Avoid over-roasting.
– Remove from the heat and set aside.
2.Washing and Preparing Rice and Dal
Wash the raw rice and roasted moong dal thoroughly with running water. Repeat until the water clears.
Drain the water and set it aside.
3. Chakkari Rice
In a pressure cooker, combine the washed rice and dal mixture.
Add 4½ cups water and a pinch of salt (to balance the sweetness later).
Cook over medium heat for 3-4 whistles. If using a pot, cook the rice and dal covered until soft and mushy, stirring occasionally to prevent sticking.
If using a cooker, let the pressure release naturally after completion. Open and slightly mash the cooked mixture to achieve a creamy texture.
4. Jaggery Syrup
While rice and dal cook, combine grated jaggery with ½ cup water in a deep pan.
Heat over a medium flame until the jaggery has completely dissolved. Stir occasionally.
To remove impurities, strain the syrup through a sieve. Set the syrup aside.
5. Combining the Ingredients
Place the mashed rice and dal mixture over medium heat.
Combine the jaggery syrup with the cooked rice and dal. Mix well.
Stir continuously to evenly distribute the jaggery throughout the rice-dal mixture. Cook for 5-7 minutes, until the mixture thickens slightly and has a rich consistency.
6. Flavoring the Pongal
Add cardamom powder, nutmeg, and cloves (if using) to the pongal.
Pour in the milk for extra creaminess (optional) and mix thoroughly.
If using saffron, combine the strands with the soaked milk to achieve a golden hue.
Cook for an additional 2 minutes, stirring frequently to prevent sticking.
7. Tempering with Ghee and Nuts
In a small pan, heat the ghee.
Add the cashew nuts and fry until golden brown.
Add the raisins and fry until they puff up.
Optional, add grated coconut and lightly fry.
Pour the tempered mixture over the pongal and stir gently.
If using edible camphor, add a small pinch at this point and mix thoroughly.
9. Sweet Pongal
– Turn off the heat and let the Sakkarai Pongal rest for 5 minutes to absorb all the flavors.
– Serve warm, garnished with additional fried cashews or saffron strands if desired.
Tips for Perfect Sakkarai Pongal
Use high-quality jaggery for the best flavor and color. If jaggery is not available, brown sugar can be used instead, but traditional jaggery is preferred.
Adjust the water or milk to get the desired consistency. Pongal thickens as it cools, so keep it slightly runny when you turn off the heat.
Ghee Use, Using a generous amount of ghee improves the dish’s taste and aroma. Don’t skimp on it.
Flavor Balance, Edible camphor has a strong flavor, so use it sparingly. A tiny pinch is sufficient.
Serving, For the best taste, serve Sakkarai Pongal immediately after preparation. If you’re serving later, reheat gently with a splash of water or milk.
Sakkarai Pongal For Pongal Recipe
Sakkarai Pongal is more than a dessert; it has cultural and spiritual significance in South India. During the Pongal festival, it is prepared and offered as neivedyam (a religious offering) to deities to express gratitude for a bountiful harvest. The dish’s sweetness reflects the seasonal joy and prosperity.