Recipes > Sweet Pongal
Sweet Pongal
Sweet Pongal, also known as Sakkarai Pongal, is a traditional South Indian festive dish made with rice, moong dal, jaggery, and ghee. Using premium Mayil Mark rice gives a soft, creamy texture that blends beautifully with melted jaggery and roasted nuts. This comforting dessert is perfect for festivals like Pongal, temple offerings, or special family occasions.
| Ingredients | Quantity |
|---|---|
| Mayil Mark rice (rinsed) | 1 cup |
| Moong dal (yellow split dal) | ¼ cup |
| Jaggery (powdered) | 1 cup |
| Water | 3 cups |
| Milk (optional, for richness) | ½ cup |
| Ghee | 4 tablespoons |
| Cashew nuts | 10–12 nos |
| Raisins | 1 tablespoon |
| Cardamom powder | ½ teaspoon |
| Edible camphor (optional) | A tiny pinch |
Easy Sweet Pongal Recipe Instructions
1. Roast the Moong Dal
Dry roast the moong dal in a pan until it turns light golden and aromatic.
2. Cook Rice and Dal
Add rice and roasted dal to a pressure cooker. Pour 3 cups of water (and milk if using). Cook for 3–4 whistles until soft and mushy.
3. Prepare Jaggery Syrup
In a separate pan, melt jaggery with ¼ cup water. Strain to remove impurities and boil briefly until slightly thick.
4. Combine and Mix
Add the jaggery syrup to the cooked rice-dal mixture. Mix well and cook on low flame until it thickens and blends smoothly.
5. Add Flavor and Aroma
Stir in cardamom powder and a tiny pinch of edible camphor (optional) for authentic temple-style aroma.
6. Fry Nuts in Ghee
Heat ghee in a small pan. Fry cashews until golden, then add raisins and sauté until they puff.
7. Final Touch
Pour the ghee-roasted nuts into the Pongal. Mix gently and cook for 2–3 minutes until glossy and rich.
Serve warm with extra ghee on top for that traditional taste.
| Ingredients | Quantity |
|---|---|
| Mayil Mark rice (rinsed) | 1 cup |
| Moong dal (yellow split dal) | ¼ cup |
| Jaggery (powdered) | 1 cup |
| Water | 3 cups |
| Milk (optional, for richness) | ½ cup |
| Ghee | 4 tablespoons |
| Cashew nuts | 10–12 nos |
| Raisins | 1 tablespoon |
| Cardamom powder | ½ teaspoon |
| Edible camphor (optional) | A tiny pinch |
Easy Sweet Pongal Recipe Instructions
1. Roast the Moong Dal
Dry roast the moong dal in a pan until it turns light golden and aromatic.
2. Cook Rice and Dal
Add rice and roasted dal to a pressure cooker. Pour 3 cups of water (and milk if using). Cook for 3–4 whistles until soft and mushy.
3. Prepare Jaggery Syrup
In a separate pan, melt jaggery with ¼ cup water. Strain to remove impurities and boil briefly until slightly thick.
4. Combine and Mix
Add the jaggery syrup to the cooked rice-dal mixture. Mix well and cook on low flame until it thickens and blends smoothly.
5. Add Flavor and Aroma
Stir in cardamom powder and a tiny pinch of edible camphor (optional) for authentic temple-style aroma.
6. Fry Nuts in Ghee
Heat ghee in a small pan. Fry cashews until golden, then add raisins and sauté until they puff.
7. Final Touch
Pour the ghee-roasted nuts into the Pongal. Mix gently and cook for 2–3 minutes until glossy and rich.
Serve warm with extra ghee on top for that traditional taste.
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