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.
Pongal – Harvest Festival
As I said earlier, Pongal is a Harvest festival celebrated for 4 days. Day 1 is practiced as ‘Bhogi’ where people discard old things and decorate the 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 keep Sakkarai Pongal in a mud pot in an open area. Pongal is made using newly harvested rice and milk. There are also lots of variations of making Pongal as Sakkarai Pongal, Kalkandu Pongal, Paal Pongal, etc.
The third day is ‘Maatu Pongal’ where cattle 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 relationship. So this ‘ Thai Pongal’ we are celebrating by having this scrumptious Sakkarai Pongal.
How to 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 a little water. Then strain it to remove any impurities.
Wash rice and dal, cook it till mushy then cook it along with 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 it as per your requirements. Then garnish with cashews, raisins, and cardamom powder. Delicious Sakkarai Pongal/ Sweet Pongal is ready.
Similar Indian sweets in this space are
Sakkarai Pongal recipe
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 tbsp
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 tbsp 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 a 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 a ladle.
- Add jaggery syrup and cook till the syrup evaporates.
- When it is still a 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
- To make jaggery syrup, take jaggery with a little water and let it boil till the jaggery dissolves. Then strain it to remove impurities. If the jaggery syrup remains after making this dish, you can store it in the refrigerator for future use.
- You can adjust the sweetness according to your taste.
- Check to switch off when it’s still in little liquid consistency as Pongal thickens while cooling.
- If it is thickened, while serving you can reheat it with a little jaggery syrup.
- You can use raw rice instead of boiled rice.
Sakkarai Pongal/ Sweet Pongal
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
- Wash Rice and Moong Dal well and soak for 10 minutes. Crush the cardamom using mortor.
- 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
- 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.
- You can adjust the sweetness according to your taste.
- Check to switch off when it’s still in little liquid consistency as pongal thickens while cooling.
- If it is thickened, while serving you can reheat with little jaggery syrup.
- You can use Raw rice too instead of boiled rice.
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Sharing this recipe to Fiesta Friday this week co hosted by Diann and Shinta
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For the savory version of Pongal, check out Ven pongal.
I had never heard of this before, but it looked so good, I had to make it. I’m so glad I did. We enjoyed it thoroughly.
Thank you
Sarkkari pongal is delicious, my kids loved your version, it is so easy. I am going to use that.
Thank you
Such a comforting, traditional dish that captures the spirit of Pongal and harvest season. Sweet Pongal feels warm, celebratory, and deeply rooted in culture.
Thank you
The sweetness with the ghee and cardamom is honestly such a perfect combo. And I loved how creamy the rice and moong dal get when everything comes together.
Thank you
The recipe worked perfectly for us. It’s a delicious meal, easy to make, and fills bellies. Thanks for sharing!
You are welcome.
Love pongal .. looks so rich and me drooling
… Super yummmm
Thank you Ruchi 😊
Lovely one Lathiya, we usually make with sugar at home.
That’s interesting.. thank you 😊