Authentic Sakkarai Pongal Recipe: Sweet Pongal for Pongal Festival
45 minutes
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About Authentic Sakkarai Pongal Recipe: Sweet Pongal for Pongal Festival
Celebrate Pongal with this authentic Sakkarai Pongal (Sweet Pongal) recipe! This traditional South Indian dessert, a staple during the Pongal festival and Uttarayan, is surprisingly easy to make. My quick and easy version brings the delicious flavors of this celebratory dish right to your kitchen.This recipe offers a perfect balance of sweetness and savory notes, showcasing the comforting flavors of rice and moong dal. The aromatic spices and rich ghee create a truly unforgettable experience, making it an ideal dessert for any special occasion.Follow along for a step-by-step guide that ensures a perfect Sakkarai Pongal every time. Get ready to impress your family and friends with this delightful treat!
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Recipe Time & More
Prep5 minutes
Cook40 minutes
Total45 minutes
Ingredients
Main Ingredients
- 1 cup Rice raw, short-grain rice preferred (e.g., sona masoori)
- 1/2 cup Mung Bean also known as yellow mung beans; rinsed, split, yellow
- 3/4 cup Jaggery grated or finely chopped
- 6 tbsp Ghee clarified butter; plus 2 tsp for tempering
- 1 tsp Cardamom Powder finely ground
- 3 cup Water may need to adjust based on rice type and desired consistency
Instructions
Preparation
- Wash the rice and moong dal thoroughly and drain well.
Cooking the Rice and Dal
- Heat 6 tablespoons of ghee in a heavy-bottomed pot or pressure cooker. Add the rinsed rice and dal. Sauté for 2-3 minutes until lightly toasted, stirring frequently to prevent burning.
- Add 3 cups of water. Bring to a boil, then reduce heat to low. If using a pressure cooker, cook for 2 whistles. If using a pot, cover and simmer for about 15-20 minutes, or until the rice and dal are completely cooked and the water is absorbed.
Adding Jaggery and Spices
- Stir in the grated jaggery and cook for another 5-7 minutes, until the jaggery melts completely and is well incorporated. Stir occasionally to prevent sticking.
- Add the cardamom powder and mix well.
Tempering and Serving
- Heat 2 teaspoons of ghee in a small pan. Add the slivered almonds and raisins. Sauté until lightly golden brown. Pour the tempering over the cooked pongal and stir gently.
- Remove from heat and let the Sakkarai Pongal cool slightly before serving. Garnish with extra ghee, if desired, and serve warm.
Recipe Notes
Expert Tips for Perfect Sakkarai Pongal
- Use good quality jaggery for a richer flavor. The type of jaggery will impact the final taste.
- Adjust the amount of water depending on your rice and dal; you might need slightly more or less.
- For a creamier pongal, mash the cooked rice and dal gently with a potato masher before adding the jaggery.
- Don't overcook the pongal, or it will become too mushy. Aim for a soft, slightly firm texture.
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Recipe Nutrition
Calories: 459kcalCarbohydrates: 71gProtein: 6gFat: 17gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 38mgSodium: 6mgPotassium: 108mgFiber: 2gSugar: 26gVitamin A: 15IUVitamin C: 0.3mgCalcium: 34mgIron: 1mg
Priya Iyer(Anitha)
Articles: 50
4 Comments
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This is so tempting! Can’t wait to cook it.
So delicious! Excited to make it.
This is fantastic! Thank you for sharing.
Such a delicious dish! Thank you.