Jan 20, 2014

Sweet Pongal | Sakkarai Pongal

A divine recipe made during auspicious occasions. It is the main sweet dish made for harvest festival ~ MAKAR SANKRANTI or PONGAL which is celebrated for four days by Hindus all over India. Sweet pongal is made mainly with rice, moong dal and jaggery. 

Pongal is made as a part of ritual on 2nd day of the harvest festival which is offered sun god for prosperity. Both the cookware and the stove is decorated with flowers and rangoli (kolum).


1/2 cup Rice
2 tsp Moong Dal
2 cups Water
1/2 cup Jaggery (gur)
1/4 tsp Cardamon powder
8 nos Cashew nuts
2 tsp Golden raisins
4 tsp Ghee (clarified butter)


  • In a pressure pan, roast moong dal until it turns golden brown. Add washed rice and water. Cook upto 3 - 4 whistles
  • In another pan, melt jaggery with 2 tsp of water to one thread consistency. Use a strainer to remove impurities
  • Mash rice and moong dal with a laddle (you can use potato masher). Pour Jaggery syrup and add cardamom powder
  • Fry cashew nuts and raisins in ghee. Return it to the pongal and mix well
Additional notes ~
  • Some recipe do add a pinch of nutmeg powder and edible camphor
  • Moong dal is an optional ingredient. Some versions add moong dal and some don't
  • Freshly grated coconut can added in the end

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