Sweet Pongal

Preparing Sweet Pongal used to be a difficult task for me when I started cooking, it took really a long time for me to meet my expectation of making sakkarai pongal similar to the one served in temples.

So here is my recipe that I learnt after several futile attempts:

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Sakkarai Pongal

Sweet Pongal Recipe:

Time Taken: 40 min
Serves: 3

Ingredients:

  1. Rice – ½ cup
  2. Green gram (moong dal/ paasi paruppu) – ¼ cup
  3. Powdered cane jaggery – ¾ cup
  4. Cashew nuts – 6 Nos.
  5. Raisins (kismis) – 10 Nos.
  6. Cardamom – 2 No.
  7. Edible camphor – a small piece
  8. Ghee (clarified butter) – 1 tbsp
  9. Water- 5 cups (for pressure cooking rice & lentil – 3 cups & for jaggery syrup – 2 cups)

Water required:

  • For pressure cooking  – Rice & lentil : water :: 1: 4 
  • For syrup – Jaggery : water :: 1 : 2 
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Cooking Method:

  • Dry roast lentils and wash rice & lentils.
  • Pressure cook rice & lentils (when it reaches high pressure, simmer for 15 min).
  • Immediately after the pressure releases, mash the mixture with a wooden spatula nicely.
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  • Heat a pan with jaggery & water (1 cup) in medium flame until dissolved.
  • Strain jaggery water to remove impurities, if any.
  • Add remaining water to the syrup and allow it to boil in medium flame.
  • When the syrup gets thickened (you can notice large bubbles), add powdered cardamom  & edible camphor.
  • Add a tsp of ghee into syrup before adding mashed rice.
  • Blend together rice mixture with jaggery syrup in medium flame.
  • Remove pongal from heat before getting coagulated to prevent becoming dense.
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  • Heat a pan with remaining ghee, roast raisins & cashews separately and add into pongal.
  • Now hot pongal is ready to serve.

Tips:

  • The color of sakkarai pongal depends on the jaggery, so you can select the jaggery as desired.
  • Adding cardamom to the syrup helps to enhance its flavor.
  • Adding ghee to the syrup gives a nice glaze to the pongal.
  • If we find the cooked rice & lentil denser, we need to make the syrup watery.
  • If we add more edible camphor than required, it would spoil the whole pongal.

Tweaks:

  • We can use millets instead of rice by adding more water while cooking as they get denser than rice.
  • We can use Bengal gram instead of green gram or we can make sweet pongal even without lentils.
  • To prepare creamy sakkarai pongal we can cook rice in milk (or use milk & water in 1:1).
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26 comments on “Sweet PongalAdd yours →

  1. mouthwatering pongal Megala, I just love this dish it’s kind of similar to our ‘sharkarachoru’ but have not made it myself only eaten it 🙂 Your step by step pics inspires me to try it out soon!

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