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  • Sakkarai Pongal / Sweet Rice Pongal

Sakkarai Pongal / Sweet Rice Pongal

Posted on Jan 11th, 2021
by Sowmya Venkatachalam
Categories:
  • All Recipes
  • Sweet Varieties
4.24 from 13 votes
Sakkarai Pongal is one of the common and popular dish in Tamil Nadu and South India. We make this for many festivals and auspicious days for an offering to god (naivedhyam). There are different variations being followed in making of the Sakkarai pongal based on the family tradition, customs, taste and regions. One of the most common method in our tradition and in our home is given below
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Jump to Recipe Jump to Video Print Recipe
Reading Time: 6 minutes
Sakkara pongal (Sweet rice pongal) is one of the most common and traditional sweet most of us make. For festivals or auspicious occasions, it’s very handy to make sakkara pongal. Rice, moong dal, jaggery and ghee are the main ingredients for making sakkara pongal and all those ingredients are always readily available in our pantry. Rice and dal are first cooked  and mashed which are then concocted with jaggery juice and ghee to get ghee-dripping, melt in mouth Sakkara Pongal!!

Tips for making Sakkara Pongal:

  1. Ratio of rice+dal to jaggery is 1.25: 2.5. For 1 cup of rice and 0.25 cup of moong dal, we need to add 2.5 cups of grated jaggery. The quantity of jaggery seems more, but this ratio is a perfect measure with jaggery not overwhelming and not very bland.
  2. The color of the pongal depends upon the quality and brand of the jaggery. Usually paagu vellam gives more dark brown consistency than regular jaggery.
  3. Add 1/2 cup more water while cooking rice and moong dal. Also allow more whistles to make sure the rice and dal are cooked completely and mushy.
  4. We can add milk and cook the rice and dal. It’s optional.
  5. Jaggery has some impurities like sand in it. So it is always a good choice to first dissolve jaggery and then strain it to make sure there are no sand in the syrup.
  6. Adding ghee in jaggery syrup is optional. But ghee flavored jaggery juice has more rich flavor.
  7. We add milk to adjust the consistency. Do not boil the pongal in high flame after adding milk.

You may also want to try:

  • Akkaravadisal
  • PanagKalkandu Pongal
  • Rava Kesari
  • Pal Payasam
  • Thengai Purana Kozhukattai

Recipe Card to make Sakkarai Pongal

Sakkarai Pongal
Pin Recipe

Sweet pongal recipe | Chakkara pongali | Sakkarai pongal

Course: Festival Recipes, Sweet
Cuisine: India, South Indian, Tamil Brahmin, Tamil Nadu
Equipments Needed
  • Pressure Cooker
  • Heavy Bottomed Pan
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6 people
Calories: 220kcal
Author: Sowmya Venkatachalam
Sakkarai Pongal is one of the common and popular dish in Tamil Nadu and South India. We make this for many festivals and auspicious days for an offering to god (naivedhyam). There are different variations being followed in making of the Sakkarai pongal based on the family tradition, customs, taste and regions. One of the most common method in our tradition and in our home is given below
Print Recipe

Ingredients

  • 1 cup Raw Rice 1 cup = 250 ml
  • ¼ cup Moong dal
  • 2.5 cups Grated Jaggery
  • ¼ tsp Cardamom Powder
  • 1 tbsp Cashews
  • 1 pinch Pachai Karpooram Optional
  • 1 tbsp Raisins Optional
  • 5 tbsp Ghee (Clarified butter)
  • 4½ cups Water
  • ½ cup Milk (optional)

Instructions

Cooking the Rice & Dal

  • Heat a pan, dry roast moong dal till it gives a nice aroma. Take this roasted moong dal aside
  • In a strainer, take 1 cup of rice and roasted moong dal. Rinse twice or thrice.
  • Add 4.5 Cups water and mix well. Pressure cook the rice+dal allowing for 5-6 whistles. We need nicely mashed up rice and water. In temples and also in marriages, conventionally they cook the rice and dal mixture on the stove without using pressure cooker, so that way we feel a nice smoky aroma. But as we are going to do for our family, its a good option to cook in pressure cooker. Take the cooked rice+dal mixture and mash it well and set it aside

Preparing the Jaggery Syrup

  • Keep a sauce pan on the stove, add jaggery along with 1/4 cup water and allow the jaggery to melt and dissolve completely.
  • When the jaggery is dissolved, strain it in another pan. Keep the strained jaggery syrup on the stove. Add 2 tablespoon of ghee and stir well. Bring the jaggery syrup to boil
  • When the jaggery syrup comes to rolling boil, add the mashed up dal+rice mixture. Now, add 1/2 Cup of milk. Adding milk is optional but it adds a nice flavor. But if we add milk then shelf life of the dish is only 1 day. So, if you plan to make sakkarai pongal in advance, then skip adding the milk. Do not add milk to the jaggery syrup it will become curdled. Add milk only after adding rice+dal mixture. 

Finishing Pongal

  • Stir well so that the rice+dal mixture gets incorporated well with jaggery syrup. Add remaining ghee along with cardamom powder and stir well. Keep in low flame and allow the pongal to become little thick.
  • Meanwhile, in another pan, add a teaspoon of ghee and roast the cashews and raisins till they turn golden brown. Add the roasted cashews and raisins to the sakkarai pongal and give a final stir and switch off the flame
  • The scrumptious Sakarai Pongal is ready for neivedhyam or to serve!

Video

Nutritional Info

Nutrition Facts
Sweet pongal recipe | Chakkara pongali | Sakkarai pongal
Amount Per Serving (150 g)
Calories 220 Calories from Fat 27
% Daily Value*
Fat 3g5%
Sodium 850mg37%
Carbohydrates 37g12%
Protein 4g8%
Vitamin A 1IU0%
Vitamin C 1mg1%
Calcium 3mg0%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
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Method to make Sweet Rice Pongal :

  • Heat a pan, dry roast moong dal till it gives a nice aroma. Take this roasted moong dal aside
  • In a vessel, take 1 cup of rice along with dry roasted moong dal. Rinse the rice twice or thrice.
  • Add 4.5 Cups water and mix well. Pressure cook the rice+dal allowing for 5-6 whistles. We need nicely mashed up rice and water. In temples and also in marriages, conventionally they cook the rice and dal mixture on the stove without using pressure cooker, so that way we feel a nice smoky aroma. But as we are going to do for our family, its a good option to cook in pressure cooker. Take the cooked rice+dal mixture and mash it well and set it aside
  • Keep a sauce pan on the stove, add jaggery along with 1/4 cup water and allow the jaggery to melt and dissolve completely.
  • When the jaggery is dissolved, strain it in another pan. Keep the strained jaggery syrup on the stove. Add 2 tablespoon of ghee and stir well. Bring the jaggery syrup to boil
  • When the jaggery syrup comes to rolling boil, add the mashed up dal+rice mixture. Now, add 1/2 Cup of milk. Adding milk is optional but it adds a nice flavor. But if we add milk then shelf life of the dish is only 1 day. So, if you plan to make sakkarai pongal in advance, then skip adding the milk. Do not add milk to the jaggery syrup it will become curdled. Add milk only after adding rice+dal mixture. 
  • Stir well so that the rice+dal mixture gets incorporated well with jaggery syrup. Add remaining ghee along with cardamom powder and stir well. Keep in low flame and allow the pongal to become little thick.
  • Meanwhile, in another pan, add a teaspoon of ghee and roast the cashews and raisins till they turn golden brown. Add the roasted cashews and raisins to the sakkarai pongal and give a final stir and switch off the flame
  • The scrumptious Sakarai Pongal is ready for neivedhyam or to serve!
Sweet Rice Pongal / Sakkarai Pongal
Sweet Rice Pongal / Sakkarai Pongal

 

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Sowmya Venkatachalam

IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!

22 Comments Hide Comments

Anonymous says:
July 26, 2012 at 5:04 am

for any pooja neivaidyam we dont use arw rice

Reply
Email : saishreyas@gmail.com says:
June 13, 2013 at 4:41 am

south indians, use only Raw Rice for making PRASADAM, NEIVAIDYAM, at home and also temples.
BOILED rice is a cooked rice. Once cooked rice will not be further cooked and offered to GOD.

Reply
Anonymous says:
December 5, 2013 at 5:09 am

interesting piece of information, I had come to know about your web-page from my friend pramod, jaipur,i have read atleast eight posts of yours by now, and let me tell you, your blog gives the best and the most interesting information. This is just the kind of information that i had been looking for, i'm already your rss reader now and i would regularly watch out for the new posts, once again hats off to you! Thanks a million once again, Regards,
chakkara pongal recipe

Reply
Mathangi says:
August 1, 2014 at 9:10 pm

Sakarrai pongal turned yummy! My son enjoyed it! Thanks Mami

Reply
Moryanka Chalia says:
August 30, 2014 at 5:24 am

Its very delicious

Reply
Anonymous says:
January 13, 2015 at 9:20 pm

Tried today came out very tasty!!

Reply
saran sugan says:
January 14, 2015 at 10:57 am

Nice

Reply
Minu says:
January 12, 2016 at 5:33 am

What is raw rice here?
the one that we grind for Dosa, or the one with which we cook rice? say Sona Masouri?

Reply
subbuskitchen says:
January 13, 2016 at 4:05 am

Raw rice is pachaarisi in tamil. Like you said, you can use the basmati or sona masoori

Reply
sandhya Raja says:
January 14, 2017 at 12:40 pm

The rice we use for dosa or idly is puzhungal or boiled rice. Sons masonry is raw rice. Use daw rice for offering god.

Reply
Anonymous says:
January 15, 2017 at 11:36 pm

I tried this, the milk split when I added to jaggery syrup. Any reason?

Reply
Anonymous says:
September 29, 2017 at 10:22 pm

same here , the milk curdled – is this expected ??

Reply
subbuskitchen says:
October 2, 2017 at 1:03 am

Sorry to hear. Before adding milk, pls keep the flame in very low. if the flame is high the milk will curdle

Reply
Sneha says:
January 15, 2018 at 9:15 am

Thank you for posting such detailed recipes with pictures, videos and precise descriptions. I am a novice in the kitchen but managed to make venn pongal, chakkarai pongal and kathirakka gothsu using your recipes!

Reply
Sowmya Venkatachalam says:
January 15, 2018 at 7:33 pm

Thansk Sneha for your kind words.

Reply
Suma says:
January 11, 2019 at 8:42 am

Just what I need for upcoming Pongal! Thanks for the comments on milk curdle/avoiding it. Love your videos, blogs and awesome recipe shots. I’m a fan!

Reply
Sowmya Venkatachalam says:
January 17, 2019 at 2:39 am

Thank you so much Suma. Glad to hear from you

Reply
Harini says:
January 14, 2019 at 4:19 pm

Thanks for taking the time to write this, Sowmya. Your blog has been immensely helpful. When exactly do we add the pachai Karpooram?

Reply
Sowmya Venkatachalam says:
January 17, 2019 at 2:37 am

We can add a pinch when we add the cardamom

Reply
Jaya says:
December 23, 2019 at 3:20 pm

1 star
Hi nice detail recipe. In the pictures description there seems to be a missed line. After straining jaggery add the cooked rice then only the milk correct? You have mentioned above but in the picture it’s missing.

Reply
Jaya says:
December 23, 2019 at 3:22 pm

5 stars
Donno why the rating went one . Sorry

Reply
Sowmya Venkatachalam says:
December 29, 2019 at 6:06 am

oh my bad. I will try to correct it. Thanks Jaya

Reply

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