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Aval Pongal

Sakkarai pongal recipe
5 from 2 votes
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  • 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


  • 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


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