Sweet pongal or sakkarai pongal recipe is a sweet recipe which made during the pongal festival. The rice is boiled with milk, jaggery and nuts in earthenware pots or bronze pots is called Sakkarai Pongal. Sakkarai Pongal is generally served as a prasadam in temples. Sakarai pongal is traditionally sweetened with jaggery, which gives the pongal a brown colour, though it can be sweetened with white sugar instead.
This time I shared Iyengar style sweet pongal recipe under my khichdi festival. To get perfect authentic taste and flavor of this pongal, try to cook in bronze pot. In Iyengar style recipe contains camphor or edible kapooram added in a small quantity.
Pongal is a popular rice dish originating from Tamil Nadu. In Tamil Nadu, Pongal means to boil over or spill over. There are two varieties of pongal, Sakkarai pongal which is a sweet and Venn Pongal, which is spicy pongal and common breakfast food.
Try some other pongal recipe here:
Try some other khichdi recipe here: Balaee khichdi, Corn Khichdi, Farali Khichdi, Bajre ki Khichdi, Chana Dal Khichdi and more.
Ingredients for Sakkarai Pongal Recipe:
1 Cup Rice
1/4 Cup Yellow Moong Dal
2 Cups Boiled Milk
2 Cups Water
1 1/2 Cup Organic Jaggery, Crushed
1/4 Cup Desi Ghee
1/2 Tsp. Cardamom Powder
Few Cashewnuts and Raisins
How to make Sakkarai Pongal Recipe:
Dry roast the dal and rice in pan separately and wash them. Now heat the ghee in pressure cooker. Add washed dal and rice and roast two minutes again. Add water, milk and pinch of salt. Cover the lid and cook in cooker till to cook or 2-3 whistles. Now boil the jaggery in 1 cup water till to melt in separate pan and strain the syrup to remove impurities. Add this jaggery syrup with extra spoon of ghee, cardamom powder and mix well. Cook till to thin consistency. Add fried cashew nuts and raisins for garnishing and serve hot with extra spoon of ghee.
Iyengar Sakkarai Pongal
Ingredients
- 1 Cup Rice
- 1/4 Cup Yellow Moong Dal
- 2 Cups Boiled Milk
- 2 Cups Water
- 1 1/2 Cup Organic Jaggery Crushed
- 1/4 Cup Desi Ghee
- 1/2 Tsp. Cardamom Powder
- Few Cashewnuts and Raisins
Instructions
- Dry roast the dal and rice in pan separately and wash them.
- Heat the ghee in pressure cooker.
- Add washed dal and rice and roast two minutes again.
- Add water, milk and pinch of salt.
- Cover the lid and cook in cooker till to cook or 2-3 whistles.
- Now boil the jaggery in 1 cup water till to melt in separate pan.
- Strain the syrup to remove impurities.
- Add this jaggery syrup with extra spoon of ghee, cardamom powder and mix well. Cook till to thin consistency.
- Add fried cashew nuts and raisins for garnishing.
- Serve hot with extra spoon of ghee.
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Simply Tadka is one place where I can show my passion for cooking and photography. My blog features easy and quick vegetarian recipes that don’t demand much time and effort. I loves experimenting and substitutes some of the ingredients that are not easily available in the kitchen. For more details Check here
This traditional sweet dish tastes absolutely amazing. This style of sweet pongal is popular through out the southern regions and tastes so divine with a hint of edible camphor.
Having made the classic version earlier, I chose to post one with Brown rice for today.. .despite you being from the North, you have made this very well Preeti !
I love this sweet pongal, i usually add chana dal along with rice and jaggery. Will try Moong dal next time, looks delicious.
Edible camphor makes all the desserts delicious. Love the sakkarai pongal that we get in temple. Great pick for I.
This is one classic dish we make for every celebration. You have made it perfect Preeti.
This sweet dish has turned out too good Preeti, great job there!
Good pick, Preeti. A traditional pongal offered to the Lord tastes the best!
Pongal looks super tempting and delicious.. I started craving for this now!!
The pongal looks very tempting and yummy! Cannot wait to try this later as I have bookmarked this! Lovely share
Love this pongal, recenlty made from Kalyani’s blog.. your Pongal bowl looks absolutely delectable.