Sakkara Pongal: Creamy South Indian Rice & Lentil Pudding Recipe

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Sakkara Pongal: Creamy South Indian Rice & Lentil Pudding Recipe - Plattershare - Recipes, food stories and food lovers

4.34 from 3 votes
South Indian

About Sakkara Pongal: Creamy South Indian Rice & Lentil Pudding Recipe

Celebrate Pongal with this luxuriously creamy Sakkara Pongal, a South Indian harvest festival pudding. My twist on tradition blends the classic rice and moong dal with the richness of condensed milk for a less sweet, intensely milky dessert that's perfect for modern families. It's a heartwarming tribute to the festival's spirit of togetherness, with a personal touch that's sure to become a family favorite.
Unlike traditional versions, this recipe prioritizes a creamy texture without excessive ghee. The sona masuri rice and yellow moong dal maintain their delightful texture, while the addition of cardamom and ginger adds warmth and complexity to the flavor profile. Easy to adapt for your kitchen, this Sakkara Pongal offers a delicious blend of tradition and modern convenience.
This recipe is a testament to the evolving nature of culinary traditions, merging the heart of a beloved ritual with the practicalities of contemporary life. The simple question, "Has the milk boiled?" echoes through generations, reminding us of prosperity and shared joy.
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Recipe Time & More

Prep10 minutes
Cook20 minutes
Total30 minutes
Calories73 kcal
Serves12
Perfect ForLunch
TasteCrunchySpicy

Ingredients
 

Grains & Legumes

  • 1 cup Rice also known as surti kolam. use long-grain rice for best results., sona masuri rice
  • 1/2 cup Mung Bean small yellow lentils; rinse thoroughly., yellow

Dairy & Sweetener

Spices & Flavorings

  • 1 tbsp Clarified Butter but enhances flavor., clarified butter; optional
  • 2 tbsp Cashews broken into pieces.
  • 2 tbsp Raisins golden raisins
  • 2 tsp Cardamom finely ground.
  • 1 tsp Ginger finely ground.
  • 1/2 tsp Salt to enhance flavors.
  • 2 cup Water for cooking the rice and dal.
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Instructions
 

Prepare the Grains

  • Dry roast the moong dal in a pan over medium heat until pinkish-red. Let cool completely. Rinse the rice and soak for 10-15 minutes.

Cook the Rice and Dal

  • In a pressure cooker, combine the soaked rice, moong dal, 2 cups of water and salt. Cook for 3-4 whistles. Allow to cool and release pressure naturally.

Simmer with Milk and Jaggery

  • In a large, heavy-bottomed pan, combine the cooked rice and dal mixture with the whole milk and jaggery. Stir well. Cook over medium heat for 10-15 minutes, stirring frequently, until the jaggery melts and the milk reduces slightly.

Finish and Garnish

  • Stir in the condensed milk, cardamom powder, and ginger powder. Remove from heat and let cool slightly.

Fry Nuts and Raisins

  • Heat the ghee in a small pan. Add the cashews and raisins. Fry until golden brown, stirring frequently. Pour the nuts and raisins into the Sakkara Pongal and stir to combine. If the pudding is too thick, add 1-1.5 cups of cold milk to reach desired consistency.

Serve

  • Serve warm or at room temperature. Garnish with extra cashews and raisins if desired.

Recipe Notes

Expert Tips for the Perfect Sakkara Pongal

  • For an extra creamy texture, use full-fat coconut milk in addition to or in place of some of the cow's milk.
  • Adjust the amount of jaggery based on your preference. Taste and add more if needed.
  • If you don't have a pressure cooker, you can cook the rice and dal in a pot on the stovetop, but it will take longer.
  • For a richer flavor, toast the cardamom pods lightly before grinding them into a powder.

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4.34 from 3 votes

Recipe Nutrition

Calories: 73kcalCarbohydrates: 10gProtein: 3gFat: 2gPolyunsaturated Fat: 0.6gMonounsaturated Fat: 1.2gFiber: 1gSugar: 1g

Amrita Iyer
Amrita Iyer

I am a passionate foodie who loves to cook, serve and love to see people relishing my creations. Since the time I was small I used to wonder about the 'how' of things in the kitchen.

Then when I finally ventured as an unprofessional kitchen helper for my late grand-mother (a par excellent cook in her own generation) I was fascinated by the amount of stuff you could do to a simple milk and rice to form a most yummy pudding.

Here I am sharing my recipes with a will to learn from some and educate others as well!

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