Sweet Pongal, also known as Sakkarai Pongal, is a traditional South Indian sweet made with rice, moong dal and jaggery. It has a rich aroma from ghee and cardamom, along with the delicious crunch of roasted cashews and raisins.
This simple recipe is perfect for festivals, special occasions, pooja, or whenever you are craving a comforting homemade sweet.
Ingredients
- 1 cup raw rice
- ¼ cup yellow moong dal
- 1½ cups jaggery, grated
- 4 tablespoons ghee
- 3 cups water
- ½ teaspoon cardamom powder
- 10–12 cashews
- 1 tablespoon raisins
- 2 tablespoons grated coconut
- A small pinch of salt
How to Make Sweet Pongal
Step 1: Roast the Moong Dal
Heat a pan and dry roast the moong dal on low heat for 2–3 minutes until it becomes lightly aromatic.
Do not let it turn dark. Keep it aside.
Step 2: Cook the Rice and Dal
Wash the rice and roasted moong dal together.
Add them to a pressure cooker with 3 cups of water and cook until both become very soft and mushy.
Once cooked, lightly mash the mixture.
Step 3: Prepare the Jaggery
Add grated jaggery and about ¼ cup water to a pan.
Heat gently until the jaggery completely melts. Strain it if necessary to remove any impurities.
Step 4: Combine Everything
Add the melted jaggery to the cooked rice and dal.
Mix well and cook on low heat for a few minutes until the mixture becomes thick and creamy.
Add a pinch of salt and cardamom powder.
Step 5: Add Ghee
Add ghee gradually while stirring the Pongal.
Continue cooking on low heat until it becomes glossy and aromatic.
Step 6: Roast the Nuts
Heat a little ghee in a small pan.
Add cashews and raisins and fry until the cashews turn golden and the raisins become plump.
Add them to the Sweet Pongal along with grated coconut.
Mix gently.
Serving Suggestions
Serve Sweet Pongal warm with a little extra ghee on top.
It is delicious as a festive dessert and can also be served as a traditional prasadam.
Tips for Perfect Sweet Pongal
- Cook the rice and moong dal until very soft for a creamy texture.
- Use good-quality jaggery for better flavor.
- Add ghee gradually while cooking.
- Keep the heat low after adding jaggery.
- Freshly roasted cashews and raisins give the Pongal a wonderful aroma.
- If the Pongal becomes too thick after cooling, add a little warm water or milk and heat gently.
Enjoy this rich, aromatic and comforting Sweet Pongal with your family and friends.
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