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Aval Pongal | Aval Sakkarai Pongal | Aval sweet Pongal | poha Pongal | Aval inipu Pongal | poha sweet Pongal is a quick and tasty Indian sweet prepared Aval and jaggery. Traditionally chakkarai Pongal is prepared with rice here is a version with poha. Indian dessert pudding with poha is a yummy way to finish leftover cooked dal. It can be prepared for kannum Pongal/ mattu Pongal/ Ugadi and offered as naivedyam/prasad.

What kind of Flattened rice should I use for Pongal?

Always use thick flattened rice as it helps for perfect Pongal texture. Avoid thin poha. I have used white Aval but you can also use red; adjust the water accordingly. Washing the Aval in colander helps to drain excess water.

Can I use leftover cooked dal for Pongal?

Yes, you can use plain leftover dal for making Pongal but heat it first and add. Avoid adding thick dal as might turn lumpy. Make sure dal is warm and slightly runny.

Can I reduce Jaggery?

Yes, adjust the jaggery according to your taste. You can also use Karupatti, sugar, or sugar candy instead of jaggery.

Should I filter jaggery?

If jaggery has impurities prepare jaggery water, filter, and make Pongal.

Do I need this much ghee?

Ghee enhances Pongal flavor. You can adjust according to your taste.

Pongal recipes | bhogi recipes | kannum Pongal recipes

Pongal varieties

Other Aval recipes in TMF

Aval Pongal

Sakkarai pongal recipe

5 from 2 votes

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Ingredients

1/2 cup ghee
12 cashews
2 tablespoon raisins
2 cups thick Aval | poha
4 cups hot water
3/4 cup cooked moong dal
2 cups jaggery
1/4 teaspoon cardamom powder
Pinch of Edible camphor

Instructions

Firstly cook moong dal mushy and keep aside
Measure and take 2 cups of Flattened rice in a colander. Wash and drain the water
Add 3 tablespoon of ghee in a heavy-bottomed pan and heat
When ghee is hot add cashews and mix well
Furthermore, add raisins and roast till cashews turn golden brown
Turn off the stove and transfer
Add flattened rice and give a quick saute
Furthermore, add 3 cups of boiling water and cook for 4-5 minutes; till flatted rice cooks mushy
Add 1 tablespoon of ghee and give a quick mix
Furthermore, add cooked moong dal and mix well
Add 1 cup of hot water and give a quick mix
Add powdered jaggery and mix well
Cook for 7-10 minutes in low -medium flame
Meanwhile, add cardamom powder and remaining ghee little by little; mix well, and cook until jaggery melts and Pongal comes together
Add roasted cashews and raisins; mix well
Finally, add little edible camphor; turn off the stove and mix well

Video

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Notes

Use thick Flattened rice for Pongal as it gives the proper texture for Sakkara Pongal
Adjust the jaggery according to your taste
If jaggery contains impurities use 1 cup of water to prepare jaggery water. Filter and prepare Pongal
Ghee enhances the chakkarai Pongal flavor
adjust according to your preferences
Add very little edible camphor just before turning off the stove. Excess edible camphor might affect Pongal taste