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Instant pot sweet pongal

kovil sakkarai pongal
5 from 2 votes
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  • 1/4 cup rice I used some masoori rice
  • 1 tablespoon Moong dal
  • enough water to soak


  • 4 tablespoon butter
  • 10 cashews
  • 2 tablespoon raisins

cook rice and dal

  • 1+ 1/2 cup water


  • 1/2 cup jaggery heaped
  • 1/2 cup hot water
  • Pinch of salt
  • 1/4 teaspoon Cardamom powder
  • Pinch of nutmeg powder
  • Small piece of edible camphor


  • Firstly wash rice and dal and soak for 10 minutes
  • Turn on IP in “Saute” mode and add 4 tablespoon of butter
  • When the display shows “Hot” add cashew and raisins
  • Mix well and roast
  • Add soaked rice and dal and saute for 1 minute
  • Press “Cancel” and add water; mix well and make sure nothing is stuck to the pan
  • Cook in “rice” mode and do Natural Pressure Release
  • Mix well and mash
  • Add jaggery, hot water, cardamom powder, and a pinch of salt; mix well and cook for 5-7 minutes until Pongal comes together
  • Press “Cancel” and turn off IP
  • Finally, add a pinch of nutmeg and a small piece of edible camphor and mix well


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  1. If jaggery has impurities prepare jaggery water and strain the jaggery water then add to Pongal
  2. Cooking time might vary according to the jaggery size
  3. If you don't like soft cashews; after roasting keep them aside. Add it before turning off IP
  4. avoid sauteeing rice and dal for longtime
  5. Nutmeg and edible camphor is a must for temple style Pongal but you can skip it according to your taste
  6. Always add a pinch of nutmeg excess nutmeg might affect the taste
  7. For extra flavor, you  can add milk according to your taste
  8. Add edible camphor only after turning off the IP. Also, add only very little
  9. You can cook Pongal in ghee but cooking Pongal in butter gives an appealing brown color to kovil Sweet Pongal
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