Sakkarai Pongal / Sweet Rice Pongal
Sakkarai Pongal is one of the common and popular dish in Tamil Nadu and South India. We make this for many festivals and auspicous 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
Sweet Rice Pongal / Sakkarai Pongal is an auspicious neivedhyam dish for many festivals. Even in many temples Sweet Rice Pongal / Sakkarai Pongal is given as Prasadham. For most of the festivals dedicated to Lord Vishnu we prepare this wonderful dish as neivedhyam. It is one of the easiest sweet recipe that we can make with less effort.
Pro-Tip : Adding little ghee along with milk in the jaggery syrup enhances the flavor and taste of the Pongal
Instead of rice, we can also use millets to make sakkarai pongal. Click here to see the recipe of Varagu Arisi (Kudo Millet) Sakkarai Pongal and Panam Kalkandu Pongal
Recipe Card to make Sakkarai Pongal
Sweet pongal recipe | Chakkara pongali | Sakkarai pongal
Equipments Needed
- Pressure Cooker
- Heavy Bottomed Pan
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Servings: 6 people
Calories: 220kcal
Sakkarai Pongal is one of the common and popular dish in Tamil Nadu and South India. We make this for many festivals and auspicous 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
- 1 tbsp Raisins
- 5 tbsp Ghee (Clarified butter)
- 4½ cups Water
- ¼ 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 vessel, take 1 cup of rice. Rinse the rice twice or thrice. Add roasted moong dal to the rinsed rice.
- 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 1/4 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.
Making of 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. Rinse the rice twice or thrice. Add roasted moong dal to the rinsed rice.
- 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
- Now, add 1/4 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. When the jaggery syrup comes to rolling boil, add the mashed up dal+rice 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!
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| Sweet Rice Pongal / Sakkarai Pongal |
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for any pooja neivaidyam we dont use arw rice
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.
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chakkara pongal recipe
Sakarrai pongal turned yummy! My son enjoyed it! Thanks Mami
Its very delicious
Tried today came out very tasty!!
Nice
What is raw rice here?
the one that we grind for Dosa, or the one with which we cook rice? say Sona Masouri?
Raw rice is pachaarisi in tamil. Like you said, you can use the basmati or sona masoori
The rice we use for dosa or idly is puzhungal or boiled rice. Sons masonry is raw rice. Use daw rice for offering god.
I tried this, the milk split when I added to jaggery syrup. Any reason?
same here , the milk curdled – is this expected ??
Sorry to hear. Before adding milk, pls keep the flame in very low. if the flame is high the milk will curdle
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!
Thansk Sneha for your kind words.
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!
Thank you so much Suma. Glad to hear from you
Thanks for taking the time to write this, Sowmya. Your blog has been immensely helpful. When exactly do we add the pachai Karpooram?
We can add a pinch when we add the cardamom
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.
Donno why the rating went one . Sorry
oh my bad. I will try to correct it. Thanks Jaya