This Sweet Pongal recipe is an easy and delicious South Indian sweet dish made with rice, moong dal, jaggery, ghee, dry fruits, and flavored with cloves, cardamom in an Instant Pot pressure cooker or Stovetop. Sweet Pongal is also known as Sakkare Pongal in Kannada, Sakkarai Pongal in Tamil, or Chakkara Pongal in Telugu.
This Sweet Pongal recipe is a popular dish in South India, especially Tamil Nadu. Sweet Pongal is made during the festival of Pongal (Makara Sankranti) or special occasions and is generally offered to god as prasadam in temples.
Pongal is a multi-day harvest festival of South India, particularly in Tamil Nadu, that marks the first day of the sun's return journey to the northern hemisphere, widely known as Makar Sankranti in India. Typically celebrated on January 14, and people prepare Ven Pongal and Sweet Pongal on this auspicious day.
If you want to make the Savory version of the Pongal, check out the Instant pot Ven Pongal and the Thinai Ven Pongal (millet) recipes.
You can prepare this simple and tasty sweet dish with a few ingredients like rice, moong dal, jaggery, milk, ghee, nuts, cardamom, cloves, or nutmeg. Traditionally a pinch of edible camphor is added for additional flavor.
Today I am sharing the One-pot Sweet/Sakkarai Pongal recipe, prepared in Instant Pot and stovetop pressure cooker.
Interestingly, I never got to taste Sakkare Pongal at home, as my Mother mostly made Khara Pongal with coconut chutney during the festival. But it was my Aunt who religiously used to make super tasty Pongal on the auspicious occasion of Ganesh Chaturthi & I never missed a chance to grab more & eat it.
Instant Pot Sweet Pongal Ingredients
- Yellow Moong Dal - Use skinless split yellow moong dal.
- Rice - Traditionally raw rice is used to make this dessert. I have used medium grain Sona Masoori raw rice.
- Milk - I have used full-fat dairy milk, you can also make it with coconut milk, almond milk, if you are vegan or replace milk with water, tastes equally good.
- Jaggery (or Sugar) - The quality of the jaggery is an important factor to make a delicious sakkarai pongal. Some jaggery will give light color to the Pongal. Always use dark jaggery to get a nice brown color. I have used powdered organic jaggery. However, if you do not have organic jaggery then take a small pot, add ½ cup water and the grated jaggery. Let the jaggery melt over low flame and use it for the recipe. If you do not have jaggery replace it with brown sugar or regular sugar.
- Nuts - Use roasted cashews & raisins for this sweet dessert. You can also use almonds.
- Cardamom Powder - I have used freshly ground cardamom from 3 whole green cardamom pods.
- Ghee - Adding a good quantity of ghee, enhances the taste and texture of the Pongal. I highly recommend not to cut down the quantity of ghee for this recipe.
- Edible Camphor (optional) - a pinch of edible camphor (pacha karpoora) is added to get Temple style chakkara/sweet pongal taste.
- Spices - cloves and ground nutmeg powder are added to enhance the taste. But it's optional.
How to Make Sweet Pongal in Instant Pot?
Press SAUTE. Heat one tablespoon of ghee. Then add cashew nuts, saute the cashews till they turn light golden. Then add raisins and fry until they swell and become plump. Remove and keep aside.
Next, add moong dal and roast for 30-45 seconds until the dal turns light brown or aromatic. Don't brown it.
Then add the rinsed rice, cloves, milk, and water. Mix well & Deglaze the pot.
Close the Instant Pot with pressure valve to the Sealing position. Cook on High Pressure for 9 minutes.
Once the pressure has released naturally, open the lid and mash the rice and dal mixture well.
Note: Be sure that the rice and dal are cooked entirely before adding jaggery because after adding jaggery, the rice won't cook.
Turn on the SAUTE again, add the powdered organic jaggery with ½ cup of water, and mix until it blends well with the rice dal mixture. It should begin to bubble up, then turn off the SAUTE mode.
Alternately, If the jaggery has impurities take a small pot, add ½ cup water and add the grated jaggery. Let the jaggery melt over low flame. Then, strain the melted jaggery syrup into the boiled dal and rice. (You do not have to boil the jaggery water until it reaches sticky consistency or string consistency).
Lastly, add roasted nuts, ghee, freshly ground cardamom, nutmeg powder, and edible camphor. Mix well. It will thicken and reach the right consistency as it cools down.
Serve Instant Pot Sweet or Sakkarai/Chakkara Pongal recipe hot.
Stovetop Pressure Cooker Method
- Take a pressure cooker and dry roast the moong dal for few minutes till dal turns light brown or till aromatic. Don't brown it.
- Then add the rinsed rice, cloves, milk, and water. Mix well.
- Close the lid and put the whistle weight on. Cook for 4-5 whistles on medium flame and turn off the gas.
- Once the pressure has released, open the lid and mash the rice and dal mixture well.
- Turn on the gas on medium low flame and add the powdered organic jaggery with ½ cup of water and mix till it blends well with the rice dal mixture. It should begin to bubble up, then turn off the gas.
- In another pan fry cashews and raisins in some ghee, keep aside.
- Lastly add roasted nuts, ghee, freshly ground cardamom, nutmeg powder, and edible camphor. Mix well. It will thicken and reach the right consistency as it cools down.
- Pressure Cooker Sweet Pongal is ready to serve.
Tips to make Best Sakkarai Pongal
- The color of the Chakkara Pongal depends on the jaggery. Always use dark jaggery to get a nice brown color.
- Do not compromise on the quantity of ghee. More the better.
- Using medium grain rice such as sona masuri is preferred to make traditional Sweet Pongal.
- Sweet Pongal thickens a little on cooling. You can save leftovers in the refrigerator and reheat in a microwave or on the stovetop (add hot water if required to adjust consistency) just before serving.
Variations
- The ratio of dal to rice is a personal preference. I have used a 1:2 dal to rice ratio. You can also add equal amounts of dal and rice as well.
- You can use the same recipe to make millets or quinoa Sweet Pongal. Just replace rice with millets or quinoa.
- Increase or decrease jaggery as per your preference.
- Edible Camphor is to get the temple style flavor to the Pongal but it's optional. You can skip it.
Recipe FAQs
The Traditional Chakkara Pongal recipe is not vegan. Adding milk while cooking rice and dal is optional. You can replace milk with water. But I highly recommend using milk as it enhances the taste. You can also use almond milk instead of dairy.
Ghee enriches the flavor of Pongal. However, you can replace ghee (clarified butter) with neutral oil.
You can replace jaggery with brown sugar or regular sugar, but it won't taste like the traditional Sweet Pongal recipe.
Follow the same recipe to make millets or quinoa sweet pongal. You can also use Barnyard millet or Foxtail millet instead of rice.
Absolutely! You can add grated dry coconut along with roasted nuts in the end and give a quick boil. You can also chop coconut into bite sized pieces instead of grating it.
Sakkarai Pongal stays good in the refrigerator for up to 2 days. If you don't use milk in the Sweet Pongal recipe, you can keep it for another day in the fridge. I wouldn't recommend freezing.
More Instant Pot Desserts to try from my blog
- Badam Halwa Recipe (with Almond Flour)
- Carrot halwa instant pot
- Instant Pot Rice Kheer
- Moong Dal Payasam
- More Dessert Recipes
Sweet Pongal (Sakkarai Pongal)
Equipment
Ingredients
Measuring cup used 1 cup = 250 ml
- ¼ cup skinless split moong dal
- ½ cup raw rice
- 2 cloves (optional)
- 1 cup milk (use almond milk or coconut milk for vegan)
- 2 cups water + ½ cup extra to adjust consistency
- 1 cup jaggery (organic)
- 5 tablespoons ghee divided
- 2 tablespoons cashews
- 2 tablespoons raisins
- ½ teaspoon cardamom powder
- tiny pinch edible camphor (optional)
- a pinch nutmeg powder (optional)
Instructions
Instant Pot Method:
- Press SAUTE. Heat one tablespoon of ghee. Then add cashew nuts, saute the cashews till they turn light golden. Then add raisins and fry until they swell and become plump. Remove and keep aside.
- Next, add moong dal and roast for 30-45 seconds until the dal turns light brown or aromatic. Don't brown it.
- Then add the rinsed rice, cloves, milk, and water. Mix well & Deglaze the pot.
- Close the Instant Pot with pressure valve to Sealing position. Cook on High Pressure for 9 minutes.
- Once the pressure has released naturally, open the lid and mash the rice-dal mixture well.Note: Be sure that the rice & dal is cooked entirely before adding jaggery because after adding jaggery, the rice won't cook.
- Turn on the SAUTE again, add the powdered organic jaggery with ½ cup of water, and mix until it blends well with the rice dal mixture. It should begin to bubble up, then turn off the SAUTE mode.Alternately, If the jaggery has impurities take a small pot, add ½ cup water and add the grated jaggery. Let the jaggery melt over low flame. Then, strain the melted jaggery syrup into the boiled dal and rice. (You do not have to boil the jaggery water until it reaches sticky consistency or string consistency).
- Lastly, add roasted nuts, ghee, freshly ground cardamom, nutmeg powder, and edible camphor. Mix well. It will thicken and reach the right consistency as it cools down.
- Serve Sweet Pongal hot.
Stovetop Pressure Cooker Method:
- Take a pressure cooker and dry roast the moong dal for few minutes till dal turns light brown or till aromatic. Don't brown it.
- Then add the rinsed rice, cloves, milk, and water. Mix well.
- Close the lid and put the whistle weight on. Cook for 4-5 whistles on medium flame and turn off the gas.
- Once the pressure has released, open the lid and mash the rice-dal mixture well.
- Turn on the gas on medium-low flame and add the powdered organic jaggery with ½ cup of water and mix till it blends well with the rice dal mixture. It should begin to bubble up, then turn off the gas.
- In another pan fry cashews and raisins in some ghee, keep aside.
- Lastly add roasted nuts, ghee, freshly ground cardamom, nutmeg powder, and edible camphor. Mix well. It will thicken and reach the right consistency as it cools down.
- Serve Sweet Pongal hot.
Video
Notes
Tips to make Best Sweet Pongal:
- The color of the Chakkara Pongal depends on the jaggery. Always use dark jaggery to get a nice brown color.
- Do not compromise on the quantity of ghee. More the better.
- Using medium grain rice such as sona masuri is preferred to make traditional Sweet Pongal.
- Sweet Pongal thickens a little on cooling. You can save leftovers in the refrigerator and reheat in a microwave or on the stovetop (add hot water if required to adjust consistency) just before serving.
Variations:
- The ratio of dal to rice is a personal preference. I have used a 1:2 dal to rice ratio. But you can add equal amounts of dal and rice as well.
- You can use the same recipe to make millets, quinoa sweet Pongal. Just replace rice with millets or quinoa.
- Increase or decrease jaggery as per your preference.
- The color of Chakkara Pongal differs from the color of jaggery.
- Edible Camphor is to get the temple-style flavor to the Pongal, but it's optional. You can skip it.
Recipe FAQs
Ghee enriches the flavor of Pongal. However, you can replace ghee (clarified butter) with neutral oil.
Nutrition
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Anonymous says
Turned out good! Thanks
bhavana says
Thank you 🙂
Shobha says
Came out well.Everyone liked in the house Bhavana
bhavana says
Thank you Shobha 🙂 I am very glad to hear that 🙂