Sakkarai Pongal

The first festival of 2017 is here. For some its Lohri, some Bihu, some Sankranti and for some Pongal. One of the biggest harvest festival for South, is incomplete without sweet. Pongal is celebrated by making sweet and salt Pongal dishes. I guess, the ritual means to talk about life also being sweet and salty at times. 😉

Today, I am sharing the recipe of Sweet Pongal. Also called Sakkarai Pongal this one is jaggery based with loads of ghee and nuts. When eaten hot the ghee flavor takes this humble sweet to another level. So the trick is to warm this sweet before eating for the ghee to melt.

Sakkarai Pongal

Here’s the recipe:


Rice: 1/2 cup

Moong dal: 1/4 cup

Jaggery: 1 cup (depending on the sweetness preferred)

Coconut pieces: 1/4 cup (optional i didn’t add)

Water: 1/2 cup

Ghee: 1/4 cup (see notes)

“To Temper”:

Ghee: 1 tbsp

Nuts (Cashews and raisins) : 1 tbsp each


  1. Wash the rice and dal till water runs clear.
  2. Pressure cook with enough water and cook for 3-4  whistles till mushy.
  3. Heat a heavy bottom pan, add jaggery and water and melt.
  4. Add the cardamoms, coconut pieces and the rice dal mix.
  5. Mix well and cook on a low flame and keep mixing for 10 minutes.
  6. Add ghee little by little and keep mixing till the ghee finishes.
  7. Temper with ” To temper ” and close for a ten  minutes for the flavors to blend.
  8. Serve warm.

Sakkarai Pongal



Don’t compromise on the ghee if you want the flavors.

Can refrigerate for a week but heat up before serving.






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