Tamil Sweet Pongal Recipe
Prepare traditional South Indian Sweet Pongal, a comforting dessert recipe perfect for Makar Sankranti, Pongal, and festive celebrations. Made with simple ingredients like jaggery, rice, lentils, and ghee, this Tamil delicacy that's also called Sakkara or Chakkara Pongal embodies the spirit of harvest festivals, symbolizing prosperity and abundance. Naturally gluten-free and easily adaptable to a vegan diet, and ready in just an hour!
Servings 8 people
Calories 366.88kcal
Equipment
Ingredients
To Make Jaggery Syrup
- 300 gms jaggery
- 1 cup water
- ¼ teaspoon cardamom powder
- ½ teaspoon saffron
- ⅛ teaspoon ground nutmeg
Instructions
To Cook The Rice And Lentils
- Thoroughly wash the rice and moong dal under running water until the water runs clear.
- Add the rinsed rice and moong dal to a cooking vessel, along with milk and water.
- Place the vessel inside an Indian pressure cooker. Cook on medium flame for 4-5 whistles, which should take about 20-25 minutes.
- 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
- 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.
- 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.
- 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.
- 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
- In the pan with the prepared jaggery syrup, add the mashed rice and moong dal mixture.
- Stir thoroughly until everything is well combined and no lumps remain. If needed, mash the mixture further to achieve a smooth, creamy texture.
- Stir in 5 tablespoons of ghee into the rice and jaggery mixture.
- 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.
- 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.
- Pour the fried nuts over the prepared 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.
Notes
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.
Nutrition
Calories: 366.88kcal | Carbohydrates: 59.37g | Protein: 4.7g | Fat: 12.34g | Saturated Fat: 8.97g | Polyunsaturated Fat: 0.77g | Monounsaturated Fat: 1.43g | Sodium: 23.59mg | Potassium: 116.54mg | Fiber: 1.4g | Sugar: 33.2g | Vitamin A: 128.49IU | Vitamin C: 2.36mg | Calcium: 66.01mg | Iron: 1.13mg