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Sakkarai Pongal | Sweet Pongal

5 from 1 vote
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  • Raw Rice - 1/2 cup
  • Moong Dal - 1/4 cup
  • Jaggery - 1 + 1/2 cup tightly pressed (Adjust sweetness according to your taste)
  • Milk - 1/4 cup
  • Water - 3 cups
  • Cardamom powder - 1/4 teaspoon
  • Ghee - 5 tablespoon
  • Cashews and raisin - for taste
  • Salt - a pinch


  • Wash rice and dal and soak for at least 30 mins in hot water
  • In a microwave-safe bowl take jaggery and water; microwave for 2 minutes or until the jaggery is melted in water. Let it cool
  • In a pressure cooker take 2 tablespoon of ghee and let it gets warm
  • Add cashews and roast them, once when they start changing color
  • furthermore, add raisin and roast both, Transfer it to a small bowl
  • Add soaked dal and rice and sauté in the remaining ghee for a minute
  • Pour water and cook medium flame after the mixture turns frothy mix well and close the pressure cooker lid and cook for 3-4 whistles
  • After the pressure releases naturally mash it well with a ladle
  • Transfer the mixture into a heavy-bottomed pan and add milk; mix well
  • Furthermore, add salt. Strain and add the jaggery syrup and mix well
  • Turn on the stove to medium flame and add 2 tablespoon of ghee; mix well and cook
  • Keep mixing and continue cooking for 3 minutes
  • Add cardamom powder and mix well
  • cook for 3 minutes or until Pongal comes together
  • Finally, add the roasted nuts and 1 tablespoon of ghee; mix well and turn off the stove. Pongal is ready😊


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  1. A pinch of Edible camphor can be added for extra taste
  2. Milk is optional for Sakkarai Pongal but it gives a nice taste
  3. Adjust jaggery according to your taste
  4. Instead of rice, oats/cracked wheat/quinoa/Millet can also be used
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