Sweet Pongal (Sakkarai Pongal): A Festive South Indian Dessert
30 minutes
663 reads
About Sweet Pongal (Sakkarai Pongal): A Festive South Indian Dessert
Indulge in the warmth and sweetness of Sweet Pongal (Sakkarai Pongal), a beloved South Indian dessert traditionally savored during festivals like Pongal and Makar Sankranti. Imagine creamy rice and moong dal simmered to perfection with rich jaggery, infused with the fragrant aroma of cardamom.Topped with crunchy roasted cashews and almonds, each bite offers a delightful contrast of textures and flavors. This comforting dessert is a true celebration of South Indian tradition, perfect for festive occasions or any time you crave a taste of something special.
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Recipe Time & More
Prep10 minutes
Cook20 minutes
Total30 minutes
Ingredients
For the Pongal:
- ½ cup Rice
- 1 cup Mung Bean split yellow lentils, yellow
- 1 cup Jaggery grated or powdered
- 1 tsp Cardamom Powder
Instructions
- Dry roast the rice and moong dal in a heavy-bottomed pan over low heat until lightly golden. This enhances their nutty flavor.
- Rinse the roasted rice and dal under cold water until the water runs clear. Set aside.
- Add the rinsed rice and dal to a pressure cooker with 2 cups of water. Pressure cook for 2 whistles, or until the rice and dal are cooked through and soft.
- Once the pressure releases naturally, open the cooker and add the grated jaggery. Stir well to combine.
- In a separate pan, heat the ghee over medium heat. Add the cashews and almonds and roast until golden brown and fragrant. Then, add the raisins and roast until they plump up.
- Gently simmer the rice and dal mixture with the jaggery, stirring occasionally, until the jaggery melts completely and the mixture thickens slightly. This allows the flavors to meld beautifully.
- Stir in the roasted nuts and raisins along with the ghee. Sprinkle with cardamom powder and mix well.
- Serve the Sweet Pongal warm and enjoy!
Recipe Notes
Good To Know
- For enhanced aroma and flavor, briefly roast the rice and moong dal in a little ghee before cooking for a subtly nutty undertone.
- If you prefer a slightly firmer texture, cook the rice and dal with slightly less water and avoid over-mashing.
- For a vegan version, substitute ghee with coconut oil for a delicate coconut fragrance.
- To maintain the crunch of the nuts, roast cashews and almonds separately in ghee and add them just before serving.
Expert Tips
- Adjust the amount of jaggery to your preferred level of sweetness. Start with a smaller amount and add more to taste.
- Soaking the rice and moong dal for at least 30 minutes before cooking can help reduce the cooking time and result in a softer texture.
- Garnish with fresh grated coconut and a sprinkle of cardamom powder for an extra layer of flavor.
Storage Instructions
- Store leftover Pongal in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stovetop or in the microwave, adding a splash of milk or water if needed to loosen the consistency.
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Recipe Nutrition
Calories: 3386kcalCarbohydrates: 203gProtein: 132gFat: 247gPolyunsaturated Fat: 74.1gMonounsaturated Fat: 148.2gFiber: 53gSugar: 29g
Renu Chandratre
Articles: 12
4 Comments
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I’m excited to try this recipe!
Yummylicious presentation ,melting in mouth with crunch of fried dry fruits
Absolutely wonderful! Can’t wait to make it.
This is so tempting! Thank you.