Sweet Pongal (Sakkarai Pongal)
Sweet Pongal, also known as Sakkarai Pongal, is a delicious and comforting South Indian dish that is widely enjoyed during festivals like Pongal and Makar Sankranti. This traditional dish combines rice, moong dal (yellow split lentils), jaggery, and ghee, resulting in a rich, sweet, and aromatic dessert. Whether served as a breakfast or dessert, it brings together the flavours of warmth and sweetness, making it a perfect treat for special occasions.
The Essential Ingredients
The main ingredients include rice, moong dal, and jaggery. The rice and moong dal are cooked together to form a soft and slightly mushy texture. Jaggery, a natural sweetener, adds a deep, rich sweetness that is characteristic of this dish. Ghee, a type of clarified butter, enhances the dish’s richness and flavour, while cardamom, cashews, nutmeg and raisins add aromatic and crunchy elements to the final dish.
How Sweet Pongal Is Made?
Making Sweet Pongal involves a simple cooking process. First, cook the rice and moong dal together in a pressure cooker or a regular pot until they become soft and slightly mashed. Once the rice and dal are ready, melt the jaggery and mix it into the mixture to give the dish its signature sweetness. The next step is to temper the Pongal with ghee, cardamom, and fried cashews and raisins. The ghee adds a fragrant and rich taste, while the cardamom infuses the dish with its aromatic flavour.
Sweet Pongal is loved for its simple yet indulgent taste. It is commonly made during festivals, especially in Tamil Nadu and other southern parts of India, where it is offered as part of the Pongal celebrations. The dish is not only satisfying but also nourishing due to the combination of rice, dal, and jaggery. Its comforting nature makes it an ideal breakfast or dessert for any occasion.
Variations
While the basic recipe for Sweet Pongal remains the same, there are several variations of the dish. Some people add coconut for an extra layer of flavour, while others may include different types of nuts such as almonds or pistachios. You can adjust the amount of jaggery to suit your taste, creating a sweeter or more subtle flavour. Sweet Pongal offers the versatility to customize the dish to everyone’s liking.
Sweet Pongal is a flavourful, aromatic, and heartwarming dish that captures the essence of traditional South Indian cooking. With its simple ingredients and easy preparation, it is an ideal treat for any celebration or special occasion. Whether served during festivals or enjoyed as a comfort food, it brings warmth and joy to every meal.
Looking for a savoury twist? Check out our Ven Pongal recipe, a comforting and flavourful South Indian breakfast that perfectly complements the sweetness of this dish!
Sweet Pongal (Sakkarai Pongal)
Ingredients
1 cup = 250ml
- ½ cup 100gms raw rice
- 1/ 4 cup 50gms Moong dal (yellow split lentils)
- 1 cup 150gms Jaggery powder (adjust to sweetness preference)
- 3 ½ cups Water for cooking rice and dal
- ¼ cup water for melting the jaggery
- ¼ cup + 1 tbsp of Ghee clarified butter
- 10-15 Cashews
- 15 – 25 Raisins
- ½ tsp Cardamom powder
- Pinch of nutmeg powder
- Pinch of salt
- Coconut slices – 2 tbsp (optional)
Instructions
- Wash the rice and moong dal together. In a pressure cooker, add the rice, moong dal, and water. Add a tablespoon of ghee and cook for about 4-5 whistles, or until it’s soft and mushy. Alternatively, cook it in a regular pot by adding more water and cooking until tender.
- In a separate pan, melt the jaggery with a little water (about 1/4 cup) on low heat. Once it melts, strain to remove impurities, if any.
- Once the rice and dal are cooked, add 2 tablespoons of ghee and use the back of the spoon to slightly mash them. You want a slightly mushy texture, not completely mashed.
- Add the melted jaggery to the cooked rice and moong dal mixture. Mix well and cook on low heat for 5-7 minutes, allowing the flavours to blend.
- Add the cardamom powder, salt and nutmeg powder and combine.
- In another small pan, heat the remaining ghee and fry the coconut pieces on medium heat until they turn golden brown. Stir occasionally to prevent burning.
- Remove the fried coconut pieces from the pan and set them aside.
- To the same ghee, add the cashews and fry until golden.
- Add raisins, fry and pour the ghee and nuts over the Pongal. Stir to combine.
- Serve the Sweet Pongal warm, garnished with extra cashews and raisins if desired.
- Enjoy this delightful and comforting dish, perfect for festivals or as a special treat!
Frequently Asked Questions
Sweet Pongal, also known as Sakkarai Pongal, is a traditional South Indian dessert made with rice, moong dal, jaggery, and ghee. It is flavoured with cardamom, nutmeg, cashews, and raisins. It’s often prepared during festival like Pongal.
Jaggery is the main sweetener used in Sweet Pongal, giving it a unique flavour. However, you can substitute it with brown sugar or sugar, but the taste will be slightly different.
Yes, You can add grated coconut to enhance the flavour and texture. It’s optional but adds a rich taste to the dish.
If you prefer a less sweet version, you can adjust the amount of jaggery based on your taste. Start with less jaggery and add more if needed.
Yes, You can make Sweet Pongal a few hours ahead and store it in an airtight container. Just reheat it in the microwave or on the stovetop before serving.
Yes, you can add other nuts like almonds or pistachios for added crunch and flavour.
Store leftover Sweet Pongal in an airtight container in the refrigerator. It stays fresh for 2-3 days. Reheat it before serving.
Yes, you can cook the rice and moong dal in a regular pot. Just ensure the rice and dal are soft and slightly mushy for the right texture.
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