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Sweet Pongal | Sakkarai Pongal

Sakkarai Pongal
Sweet Pongal alias Sakkarai Pongal is a divine traditional sweet recipe of South India. It is served as a prasadam in many temples.  This simple sweet is prepared by  adding Jaggery syrup to cooked rice and mung dal.  Ghee roasted cashews and raisins  are added to give more flavour and taste. My mom prepares pongal in Pongal Pot ( Pongal Paanai).  I have prepared sweet pongal in pressure cooker. Please check below for step by step instructions and pictures for preparing South Indian traditional sweet Sweet Pongal | Sakkarai Pongal.

Preparation Time: 15 mins
Cook Time: 25 mins
Yields: 3 Servings
Sweet Pongal

Mung dal | Paasi paruppu1/4 Cup
Sona Masoori Rice1/4 Cup
Jaggery1/2 Cup
Cardamom powderpinch
Ghee2 tsp


  • Wash and soak mung dal and rice for 15 mins. Pressure cook yellow mung dal and rice to 4 whistles by adding enough water. Mash well using potato masher or ladle and keep it ready.

1 Sweet Pongal | Sakkarai Pongal2 Sweet Pongal | Sakkarai Pongal

  • Prepare the Jaggery syrup by cooking jaggery in 1/2 cup of water. Strain the syrup to remove impurities. Allow the syrup to boil. When the syrup boils, add cardamom powder and remove from stove.

3 Sweet Pongal | Sakkarai Pongal4 Sweet Pongal | Sakkarai Pongal

  • Place the cooker containing cooked mung dal and rice on stove in low flame. Add jaggery syrup and cook for 5 mins in low flame. Heat Ghee in a pan. Add cashews and fry. when cashews starts to turn golden colour, add raisins. Fry for 20 -30 secs till raisins become fluffy.  Add the roasted cashews and raisins to the pongal.

5 Sweet Pongal | Sakkarai Pongal6 Sweet Pongal | Sakkarai Pongal

Sweet Pongal | Sakkarai Pongal
Sweet Pongal | Sakkarai Pongal

Edible camphor and nutmeg powder can be added to the pongal.
Pongal thickens after cooling, so prepare accordingly. If it gets thicken, add ghee and hot milk before serving.
Colour of pongal depends on the jaggery used.
Hot Milk can also be added along with Jaggery syrup to give more taste. 
I have used equal quantity of rice and dal  which gives more taste to the recipe. The dal quantity can be decreased to half of the rice quantity also.


  1. Lovely Pongal!! Looks mouthwateringly tasty..

  2. delicious recipe.. lovely clicks Nithya

  3. I usually make pongal to be offered to God. And after that, a small scoop goes into my stomach. For the next round, will try your awesome version.

  4. so festive and delicious looking pongal :) looks super yummy !!

  5. my all time fav ! looks yummy ! nice clicks too !


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