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Sakkarai Pongal, Sweet Pongal, Indian, Sweets, Desserts, Rice, Gluten free,
Desserts

Sakkarai Pongal / Sweet Pongal

Today’s recipe is Sakkarai Pongal/ Sweet Pongal as we are heading to celebrate Pongal – a Harvest festival celebrated in Tamil Nadu. It is named different in different states.

Sakkarai Pongal, Sweet pongal,Indian,Pongal,Sweets,Desserts

Pongal – Harvest Festival

As I said earlier, Pongal is a Harvest festival celebrated for 4 days. Day 1 is practiced as ‘Bhogi’ where people discards the old things and decorate house for the main festival. The main festival is the next day ‘Thai Pongal’ as the festival comes in the Tamil month ‘ Thai’. On this day people,mainly farmers thank Lord Sun and keeps Sakkarai Pongal on mud pot on open area. Pongal is made using the newly harvested rice and milk. There are also lots of variations of making Pongal as Sakkarai Pongal,Kalkandu Pongal, Paal Pongal etc.

Third day is ‘Maatu Pongal’ where Cattles are thanked and recognized by the people. They decorate cattle horns and lots of games are played following the day. The fourth day is  ‘Kaanum Pongal’ where people visit each other houses and appreciate their relation. So this ‘ Thai Pongal’ we are celebrating by having this scrumptious Sakkarai Pongal.

How did I make Sakkarai Pongal

Sakkarai Pongal is usually made using raw rice and moong dal. But here I used boiled rice as I didn’t have raw rice. The taste was awesome even though. The sweetening substance is Jaggery syrup. For making jaggery syrup, you have to just heat up some jaggery and little water. Then strain it to remove any impurities.

Wash Rice and Dal, cook it till mushy then cook it along jaggery syrup. Add ghee/clarified butter as per your taste and requirement. The more the ghee, the more tastier ( I believe my Indian friends would accept this). However you can use as per your requirement. Then garnish with cashews, raisins and cardamom powder. Delicious Sakkarai Pongal/ Sweet Pongal is ready.

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 Similar Indian sweets in this space are

Gulab Jamun

Sooji Halwa

Rava Ladoo

2 Ingredients Paal Kova

Roasted Gram Dal Ladoo

INGREDIENTS

Ponni Boiled Rice – 1/2 cup

Moog Dal – 1/4 cup

Water – 3 1/2 cups

Jaggery Syrup – 1 1/4 cup ( see Notes)

Ghee / Clarified Butter – 3 tbsn

Cashews / Raisins – As required

Cardamom – 2

METHOD

  • Wash Rice and Moong Dal well and soak for 10 minutes. Crush the cardamom.
  • In a pressure cooker, add 2 tbsn ghee/ clarified butter.
  • When it’s hot enough, roast cashews and raisins. Remove it to a plate.
  • In the same pan, add rice and dal and roast for 2 minutes till nice aroma arises.
  • Then add water and cook till 4 or 5 whistles or mushy.
  • Once the pressure is released, open the lid and smash rice and dal with laddle.
  • Add jaggery syrup and cook till the syrup evaporates.
  • When it is still little semi liquid in consistency,switch off and add roasted cashews and raisins, crushed Cardamom and remaining ghee.
  • When it’s cool down, it thickens.
  • Serve warm.

NOTES

  1. To make jaggery syrup, take jaggery with little water and let it boil till the jaggery dissolves. Then strain it to remove impurities. If the jaggery syrup is remaining after making this dish, you can store it in refrigerator for future use.
  2. You can adjust the sweetness according to your taste.
  3. Check to switch off when it’s still in little liquid consistency as pongal thickens while cooling.
  4. If it is thickened, while serving you can reheat with little jaggery syrup.
  5. You can use raw rice instead of boiled rice.
Sakkarai Pongal/ Sweet Pongal
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
 

Sakkarai Pongal is usually made using raw rice and moong dal. But here I used boiled rice as I didn't have raw rice. The taste was awesome even though.

Course: Dessert
Cuisine: Indian
Servings: 4 People
Author: Lathiya Shanmugasundaram
Ingredients
  • 1/2 Cup Ponni Boiled rice
  • 1/4 Cup Moong dal
  • 3 1/2 Cups Water
  • 1 1/4 Cup Jaggery Syrup
  • 3 Tbsn Ghee/ Clarified Butter
  • Cashews/Raisins As Required
  • 2 Nos Cardamom
Instructions
  1. Wash Rice and Moong Dal well and soak for 10 minutes. Crush the cardamom using mortor.

  2. In a pressure cooker, add 2 tbsn ghee/ clarified butter.

  3. When it's hot enough, roast cashews and raisins. Remove it to a plate.

  4. In the same pan, add rice and dal and roast for 2 minutes till nice aroma arises.

  5. Then add water and cook till 4 or 5 whistles or mushy.

  6. Once the pressure is released, open the lid and smash rice and dal with laddle.

  7. Add jaggery syrup and cook till the syrup evaporates.

  8. When it is still little semi liquid in consistency,switch off and add roasted cashews and raisins, crushed Cardamom and remaining ghee.

  9. When it's cool down, it thickens.

    Serve warm.

Recipe Notes
  1. To make jaggery syrup, take jaggery with little water and let it boil till the jaggery dissolves. Then strain it to remove impurities. If the jaggery syrup is remaining after making this dish, you can store it in refrigerator for future use.
  2. You can adjust the sweetness according to your taste.
  3. Check to switch off when it's still in little liquid consistency as pongal thickens while cooling.
  4. If it is thickened, while serving you can reheat with little jaggery syrup.
  5. You can use Raw rice too instead of boiled rice.

 

 

Sakkarai Pongal, Sweet Pongal, Indian, Sweets, Desserts, Rice, Gluten free,
Sakkarai Pongal/ Sweet Pongal

 

Sharing this recipe to Fiesta Friday this week co hosted by Diann and Shinta

Sharing this recipe to CookBlogShare

34 Comments

  1. I love this and am gonna make it here 😊

    1. Wow..I’m eagerly waiting to hear your feedback… Thank you 😊

  2. Hi thanks for sharing such an awesome yummy recipe. keep posting more interesting articles. I will soon visit your blog again. i hope you will like my blog too. indiatourfood.com

  3. What a lovely sounding recipe! I’m not sure I’ve ever had lentils in a sweet dish before, but I imagine it would be lovely, and I love the idea of topping it with cashews and raisins! Thanks for linking up with #CookBlogShare. Eb x

    1. I’m sure you will love this 😊.. Thank you 😊

  4. Thanks for sharing this recipe at Fiesta Friday. I appreciated learning something about this harvest festival of Pongal.

  5. Hope you had a great festive time. Brilliant share Lathiya.

  6. Tend to crave for this after Pongal celebrations are over.. isn’t it? Very creamy and delicious looking pongal.

    1. Ya me too 😉😊…thank you dear 😊

  7. Loved your detailed recipe here! I have never tried it. Getting all inspired 😍

  8. What a lovely sweet dish to celebrate the festival. Can this be made with pudding rice if I can’t get the variety you have used??

    1. I’m not sure about pudding rice..but love to know the results… Thank you dear 😊

  9. Nice.. I have never tried with boiled rice.

    1. Give a try and look to hear feedback from you 😊… Thank you 😊

  10. I have never tried sweet pongal, but surely your pics are making me hungry for it..delightful.

  11. Wow, Pongal with jaggery! Must try. Thank you Lathiya for this simple but lovely recipe.

    1. Thank you 😊 glad you liked it

  12. Sapana Behl

    My favorite sweet pongal and looks very delicious the way you made it.

  13. have not cook it, but surely it will taste great. I never had sweetnes in lentil. My husband loves it .

    1. Do try dear.. you will love this 😊.. thank you 😊

  14. Looks very delicious and very well explained ☺

  15. A creamy and tempting pongal. I’ve yet to try a pongal recipe at home. Glad to read about the meaning of the Pongal festival.

    1. Do give a try… you will love it… thank you 😊

  16. Lovely one Lathiya, we usually make with sugar at home.

    1. That’s interesting.. thank you 😊

  17. Love pongal .. looks so rich and me drooling
    … Super yummmm

Appreciate your feedback