Sakkarai Pongal
Course: Dessert / Festival SpecialCuisine: South IndianDifficulty: MediumServings
4
servingsPrep time
10
minutesCooking time
30
minutesCalories
320
kcalA 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.
Notes
- Festival Notes:
1. Traditionally cooked in a clay pot
2. Symbolizes prosperity and gratitude
3. Served as prasadam during Pongal celebrations