Sakkarai Pongal (Sweet Pongal)

Sakkarai Pongal (Sweet Pongal)

A special recipe prepared for Pongal Festival.



  1. 1/2 Cup Raw Rice
  2. 2 Tablespoons Moong Daal / Pasiparuppu
  3. 1/2 Cup Jaggery
  4. 2 1/2 Cups Water
  5. 3 Tablespoons Ghee
  6. 1 Pinch Salt
  7. 6 Cashewnuts
  8. 2 Tablespoons Raisin
  9. 1 Cardamom


40 mins
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    In a pan, add a tsp of ghee, cashews, raisins and saute till cashewnuts turn golden in colour and powder the cardamom.

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    In a pressure cooker/ pan, add 1/4 tsp ghee and roast the moong dal. Add water, washed rice and salt. Pressure cook for 4 whistles and mash it once done.

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    Powder jaggery and heat it with water (immerse it) and bring to boil. Let the jaggery completely dissolve and filter it and add to the mashed rice in the cooker.

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    Mix well and cook in medium flame for 5 minutes. Add 1/4 cup water or milk if it gets dry while cooking. Add ghee while cooking. Lastly add the fried cashews, raisins, powdered cardamom and serve it.

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    After opening the pressure cooker, if the rice is too dry, add 1/4 cup water or milk while mashing. The colour of pongal differs due to the colour of jaggery.

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