Jaggery Pongal, Sakkarai pongal, exotic sweet dish


Sakkarai/Jaggery Pongal

Ingredients for making the sweet pongal

for pressure cooking

  • ½ cup rice, soaked
  • 15 minutes
  • ¼ cup moong dal, soaked 15 minutes
  • 2¼ cup water

for jaggery water

  • ¾ cup jaggery, gud
  • ¼ cup water

for frying dry fruits:

  • 2 tsp ghee
  • 10 whole cashew / kaju
  • 2 tbsp raisins / kishmish
  • 1 clove / lavang

Actual ingredients

  • ¼ cup water, to adjust consistency
  • 2 tbsp ghee
  • ¼ tsp cardamom powder / elachi powder
  • small piece edible camphor / pacha karpooram

Method of making the sweet Pongal

  • firstly, in a pressure cooker take ½ cup rice and ¼ cup moong dal (both soaked for 15 minutes)
  • add in 2¼ cup water and pressure cook for 4-5 whistles.
  • make sure the dal and rice is cooked completely.
  • further in a pan take ¾ cup jaggery and ¼ cup water.
  • keep stirring till the jaggery melts completely.
  • now filter the jaggery water into cooked rice-dal mixture.
  • add ¼ cup water or more adjusting consistency as required.
  • simmer for 2 minutes or till jaggery combines well with rice-dal mixture.
  • add in 2 tbsp ghee and give a good mix till the sakkarai pongal turns glossy.
  • now in a small kadai heat 2 tsp ghee and fry 10 whole cashew, 2 tbsp raisins and 1 clove.
  • pour the fried cashews and kishmish into sweet pongal.
  • also add ¼ tsp cardamom powder and small piece edible camphor. mix well.
  • finally, sweet pongal / sakkarai pongal is ready to offer to goddess.

Please Note

This is the parsad after pooja offer to Luxmi devi as she is the goddess of wealth, and in our tradition first offering of the food is for god only.

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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