Sweet Pongal (Sakkarai Pongal)
Sweet Pongal (Sakkarai Pongal) recipe is a 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.
Servings 4
Calories 366kcal
Equipment
Ingredients
- 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 on Instant Pot. Heat one tablespoon of ghee. Then add cashew nuts, and 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 rinsed & drained 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, 1 cup of milk, and 2 cups of 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 the rice won't cook after adding jaggery.
- Turn on the SAUTE again, and add the powdered organic jaggery with ½ cup of water. Mix until it blends well with the rice dal mixture. Cook for 2-3 minutes, until it bubbles up.Alternately, If the jaggery has impurities take a small pot, add ½ cup of water and add the grated jaggery. Let the jaggery melt over a low flame. Then, strain the melted jaggery syrup into the boiled dal and rice. (no sticky or string consistency is required).
- Lastly, add roasted nuts, ghee, freshly ground cardamom, nutmeg powder, and edible camphor (if using). Mix well and cook for another 1-2 minutes. Turn off. It will thicken and reach the right consistency as it cools down.Note: If the sweet pongal is thick, add hot water, and simmer for 1-2 minutes or till you get your desired consistency.
- Serve Sweet Pongal hot.
Stovetop Pressure Cooker Method:
- Heat one teaspoon of ghee in a pressure cooker. Roast the rinsed & drained moong dal for a few minutes till the dal turns light brown or 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 3-4 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.
- Meanwhile, Take a small pot, and add ½ cup of water to the jaggery. Let the jaggery melt over a low flame completely (Note: No string consistency is required). Then, strain the melted jaggery syrup into the boiled rice and dal mixture.
- Mix everything well and cook for 2-3 minutes on medium-low flame until it starts to bubble up.
- In another pan, fry cashews and raisins in 1 tablespoon of ghee, and keep aside.
- Lastly, add roasted nuts, ghee, freshly ground cardamom, nutmeg powder, and edible camphor (if using). Mix well and cook for 1-2 minutes. Turn Off the gas. It will thicken and reach the right consistency as it cools down. Note: If the sweet pongal is thick, add hot water, and simmer for 1-2 minutes or till you get your desired consistency.
- Sweet Pongal is ready to serve.
Video
Notes
I have prepared this dish in my electric pressure cooker, Instant Pot DUO60 6 QT
Note: Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
Tips
- Roasting Moong Dal: Dry roast the mung dal for a few seconds until the dal turns light brown or aromatic. Do not brown it.
- Jaggery Color: The color of the Chakkara Pongal depends on the quality of the jaggery. Always use dark brown jaggery to get a nice brown color.
- Ghee: Do not compromise on the quantity of ghee. The more, the better.
- Rice Variety: Using medium-grain rice such as sona masuri is preferred to make traditional Sweet Pongal.
- Consistency: Sweet Pongal thickens a little on cooling. You can save leftovers in the refrigerator and reheat them in a microwave or on the stovetop (add hot water if required to adjust consistency) just before serving.
Variations
- Lentil to Rice Ratio: 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.
- Other Grains: You can use the same recipe to make millet or sweet quinoa pongal. Just replace rice with millet or quinoa.
- Temple-style: Edible Camphor is to get the temple-style flavor to the Pongal, but it's optional. You can skip it.
- Jaggery Quantity: Increase or decrease jaggery as per your preference.
Recipe FAQs
Can I make Vegan Sweet Pongal?
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.
Ghee enriches the flavor of Pongal. However, you can replace ghee (clarified butter) with neutral oil.
Can I make Sweet Rice Pongal with sugar?
You can replace jaggery with brown sugar or regular sugar, but it won't taste like the traditional Sweet Pongal recipe.
How to make Sweet Pongal with millets?
Follow the same recipe to make millets or quinoa sweet pongal. You can also use Barnyard millet or Foxtail millet instead of rice.
Can I make a Sweet Pongal recipe with Coconut?
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.
How to store Sakkarai Pongal?
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.
Nutrition
Calories: 366kcal | Carbohydrates: 61g | Protein: 8g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 12mg | Sodium: 12mg | Potassium: 328mg | Sugar: 26g | Vitamin C: 1.1mg | Calcium: 33mg | Iron: 2.7mg