Sakkarai Pongal | Sweet Pongal

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  • Raw Rice - 1/2 cup
  • Moong Dal - 1/2 cup
  • Jaggery - 2 cup + 1/4 cup tightly pressed Adjust sweetness according to your taste
  • Milk - 1/2 cup + 2 tbsp
  • Water - 3 cup + 2 cups
  • Cardamom powder - 1/2 tsp
  • Saffron - a small pinch optional
  • Ghee - 3 tbsp + 1 tsp
  • Cashews and raisin - for taste
  • Salt - a pinch


  • Add saffron strands in 2tbsp of warm milk and set aside. In 1/2 cup of luke warm water add jaggery and keep it aside. strain the impurities after the jaggery is completely dissolved in water
  • In a pan add 1 tbsp of ghee and add cashew and cook till they are golden brown. Add raisin and switch off the flame
  • Dry roast moong dal until nice aroma comes. Soak moong dal and rice in warm water for 30 mins - 1 hour and strain dal and rice
  • Pressure cook moong dal, rice with remaining water and milk in medium flame. Switch off and when the pressure release naturally mush it up a ladle
  • Add saffron milk and jaggery syrup to the cooked dal and rice; allow it to boil
  • Cook till it becomes semi thick (solid), as pongal thickens over time (Switch off when you see this pouring consistency)
  • Add cashew, raisin and remaining ghee and mix well
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Pinch of Edible camphor can be added for extra taste
Milk is optional for Sakkarai Pongal but it gives nice taste
Instead of rice, oats/cracked wheat/quinoa can also be used
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