Tamil Sweet Pongal Recipe | Sakkara Pongal | Chakkara Pongal

What Is Pongal

The term "Pongal" carries two meanings: it refers to the South Indian harvest festival, as well as the dish traditionally prepared during the festivities. Celebrated at the start of the year, this festival marks the beginning of the harvest season with gratitude and joy.

The dish itself has two popular variations: savory and sweet. The savory version, known as Khara or Ven Pongal, is a comforting, spiced rice-lentil dish, while the sweet version, called Chakkara or Sakkarai Pongal in Tamil, is made with jaggery, rice, lentils, and ghee. The word "Pongal" translates to "boil over" or "overflow" in Tamil, symbolizing prosperity and abundance. The festival is named after this dish because it is traditionally prepared using freshly harvested rice as a tribute to the harvest season.

What Is Sweet Pongal

Sakkarai Pongal, or Sweet Pongal, is a classic South Indian dessert prepared with raw rice, paruppu (lentils), milk, jaggery, ghee, cardamom, cashews, and raisins. Traditionally cooked in an earthen pot or Vengala Paanai (bronze pot), this dish is an integral part of Thai Pongal, the harvest festival of South India.

Sweet Pongal with jaggery is offered as a sacred tribute to the Sun God, symbolizing gratitude for a prosperous harvest. Often referred to as Paal Pongal in Tamil due to the use of milk, this sweetened rice and yellow lentil porridge is a flavorful and aromatic treat that embodies the festive spirit of South Indian Pongal. It’s not just a dish; it’s a cultural celebration served in every spoonful.

To Cook The Rice And Lentils

1. Rinse: Thoroughly wash the rice and moong dal under running water until the water runs clear.
2. Combine: Add the rinsed rice and moong dal to a cooking vessel, along with milk and water.
3. Pressure Cook: Place the vessel inside an Indian pressure cooker. Cook on medium flame for 4-5 whistles, which should take about 20-25 minutes.
4. Mash: Once the rice and dal are cooked, lightly mash the mixture to achieve a creamy texture. Chef Tip: If the mixture appears too dry after opening the cooker, add a cup of hot water or milk to adjust the consistency before mashing.

To Make Jaggery Syrup

1. Begin preparing the syrup once the rice and lentils are cooked and mashed. Add jaggery cubes and water to a pan and place it over medium heat.
2. Melt the Jaggery: Stir continuously until all the jaggery cubes are completely melted. This process will take around 15 minutes. Strain if Needed: If the jaggery contains impurities or dirt, strain the mixture at this stage.
3. Flavor the Syrup: Add saffron strands, cardamom powder, and ground nutmeg to the melted jaggery. Stir well to combine. Consistency: There’s no need to achieve a one-string consistency. The syrup should be slightly thin.
4. Boil and Finish: Allow the jaggery syrup to come to a gentle boil. It is now ready for use. Chef Tip: You can prepare this syrup ahead of time and store it for convenience.

To Make Sweet Pongal

1. Combine with Jaggery Syrup: In the pan with the prepared jaggery syrup, add the mashed rice and moong dal mixture.
2. Mix Well: Stir thoroughly until everything is well combined and no lumps remain. If needed, mash the mixture further to achieve a smooth, creamy texture.

3. Stir in 5 tablespoons of ghee into the rice and jaggery mixture.
4. Cook for 4-5 minutes, stirring constantly, until the mixture becomes smooth and homogeneous. Adjust Ghee: If the mixture feels too thick, add more ghee as needed. Keep it Moist: Ensure the mixture remains soft and gooey; do not let it dry out.

5. Fry Nuts: In 1 tablespoon of vegan ghee, fry cashews, and raisins in a tadka pan until the cashews turn golden and the raisins swell. Be careful not to burn them.
6. Garnish and Serve: Pour the fried nuts over the prepared South Indian dessert, mix gently, and remove from heat while it’s still gooey and warm. If making it as prasadam, offer it as naivedyam to the deity first before serving.

Serve Sweet Pongal warm or cold, and drizzle some vegan ghee on top for added richness. This authentic dessert can be enjoyed as a dessert after a meal or for breakfast. It’s perfect for festive occasions like Makar Sankranti, Pongal, Bhogi, Ganesh Chaturthi, Janmashtami, Diwali, or Navratri. You can also prepare it for special Tamil days such as Aadi Velli, Vaikunta Ekadasi, Ratha Saptami, Marghazi, Varalakshmi Vratham, or for auspicious days, housewarmings, or small poojas at home. It also pairs well with Medu Vada.

This traditional festive dish called Sweet Pongal is also prepared on the day of Makar Sankranti. In Tamil Nadu, along with dishes like Puliyodarai, Lemon Rice, Sundal, and Curd Rice are offered as prasadam or neividhyam in temples. The texture of this sweet porridge is very similar to the Indian Dal Khichdi which is why you can also call it sweet Dal Khichdi. Its texture is soft and mushy porridge-like. This porridge-like gluten-free dessert is similar to Aval Kesari, Carrot Halwa, Beets Halwa, Teff Porridge, or Sweet Corn Pudding.

As an additional step, you can dry roast the rice and moong dal before rinsing them to enhance their flavor. The ideal ratio of rice to yellow dal is 4:1. Sakkarai Pongal is considered well done when the rice and lentils are no longer distinguishable, becoming soft, mushy, and homogenous. If the mixture seems too thick, simply add some water, mix, and simmer for a couple of minutes.

If you prefer to make Pongal without milk, feel free to skip it and use only water. Be generous with the ghee—the more you add, the better the flavor. The sweetness of this Sweet Pongal is balanced, but if you prefer a sweeter taste, add 50 grams of jaggery. For added convenience, you can divide the cooked rice and moong dal in half to make both savory and Sweet Pongal at the same time.

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