Sakkarai Pongal or sweet Pongal is a popular sweet dish from South India. It is usually made during festivals especially for Pongal or navratri. Pongal is one of the most popular four day long harvest festival celebrated in Tamil Nadu. You also get it as a prasadam (food offered to God) in temples. Sweet Pongal is prepared with a combination of rice, lentil and jaggery.
I always loved the way my grandma used to make it by adding milk and edible camphor to it. Traditionally, this dish is cooked in large bronze vessel known as Vengala Panai on a low flame. I’m sharing an easy method to Sakkari Pongal today. So, sharing the recipe and hope you all try it out this festive season.
- Raw rice – 1/2 cup
- Moong Dal / split green gram lentil – 1/4 cup
- Grated Jaggery – 3/4 cup
- Cardamom powder – 1 tsp
- Edible camphor – a pinch
- Milk – 1/4 cup
- Ghee – 4 tbsp
- Broken Cashew-nuts – 12
- Raisins – 10
- Clean and soak rice and lentil in some water for 30 minutes.
- In a heavy bottom pan, add the grated jaggery and 1/4th cup of water.
- Melt the jaggery. Strain jaggery water and keep it side.
- Pressure cook the rice and dal with 1+1/2 cups of water giving 2-3 whistles or till its cooked nicely.
- Add 3 tbsp ghee in a pan and add the cooked rice-moong dal mixture and the melted jaggery syrup.
- Cook on a low flame for 5 minutes and lightly stir in between.
- Add the milk and keep mixing till the ghee separates on the sides. Remove from the gas stove and add camphor and cardamom powder.
- Fry some broken cashews and raisins in some ghee and use it for garnishing.
- Serve it hot and you can add some more ghee if you don’t mind the adding calories and enjoy!!!