Name: Sakkarai Pongal
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: ½ cup raw rice; ¼ cup yellow moong dal; ¾ cup jaggery (powdered); 2½ cups water; ¼ cup milk; 3 tbsp ghee; 10–12 cashews; 1 tbsp raisins; ¼ tsp cardamom powder

Sakkarai Pongal

Recipe by adminCourse: Dessert / Festival SpecialCuisine: South IndianDifficulty: Medium

Servings

servings

Prep time

minutes

Cooking time

minutes

Calories

320

kcal

A traditional South Indian festive dish made with rice, moong dal, jaggery, and ghee—prepared especially during the Pongal festival as an offering of gratitude.

Ingredients

½ cup raw rice
¼ cup yellow moong dal
¾ cup jaggery (powdered)
2½ cups water
¼ cup milk
3 tbsp ghee
10–12 cashews
1 tbsp raisins
¼ tsp cardamom powder

Directions

Roast Dal: Dry roast moong dal lightly until aromatic.
Cook Rice & Dal: Wash rice and dal together. Pressure cook with water and milk for 4 whistles until soft and mushy.
Prepare Jaggery Syrup: Melt jaggery with ¼ cup water. Strain to remove impurities.
Combine: Add jaggery syrup to cooked rice-dal mixture. Mix well and simmer for 5–7 minutes.
Flavor & Temper: Add cardamom powder and edible camphor. Heat ghee in a pan, fry cashews and raisins, and add to Pongal.
Serve: Mix well and serve hot, drizzled with extra ghee.