Sakkarai Pongal Recipe चीनी पोंगल रेसिपी – Rice and dal cooked with special ingredients like edible camphor, nutmeg, and clove create a heavenly aroma and taste. Once you try it, you’ll understand how divine this dish truly is!
This recipe is one of my mother’s favorites, right next to her sweet boondi. I’ve made it several times, receiving compliments from everyone. Recently, I prepared it for our housewarming ceremony in Kumbakonam, and it was a hit.
Since then, I’ve wanted to share it here on my blog. Although I have a simpler sakkarai pongal recipe in my ulundu vadai post, this version includes all the special ingredients.
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I made this dish using a pressure cooker, but you can prepare it the traditional way by boiling the rice and dal before adding jaggery, as I show in the video.
Before I got married, my mom, our neighbor, and I would make pongal at the Kottai Mariyamman temple in Salem. Every month, we brought the ingredients, cooked pongal at the back of the temple, offered it to God, and shared it with everyone.
We only kept a small portion for ourselves, and the bronze pot would be empty in no time. We always returned home with hearts full of satisfaction.
Sakkarai Pongal Recipe Overview
Recipe Name: Sakkarai Pongal Recipe
Total Cook Time: 30 mins
Mode: Easy
Recipe Servings: 2
Cook Time: 15 mins
Preparation Time: 15 mins
Category: Sweet Recipe
Sakkarai Recipe Pongal Ingredients
- 100 gm Rice
- 100 gm Moong dal
- 600 ml Water
- 200 gms Jaggery, grated
- 8 nos Green cardamom, crushed
- 60 gm Ghee
- 2 tbsp Raisins
- 30 gms Cashew nuts
How to PrepareSakkarai Pongal Recipe
- Rinse the rice and moong dal separately and set them aside.
- In a pot, boil 2 cups (480 ml) of water. Add the rinsed moong dal and cook until it’s halfway done, stirring occasionally.
- Add the rinsed rice to the pot, mix well, and cook on low heat until fully done. In another pot, melt jaggery in 120 ml of water and strain to remove impurities.
- Pour the melted jaggery into the cooked rice and dal mixture, stirring well to combine.
- In a pan, heat ghee and stir-fry cashew nuts for a minute. Add cardamom and sultanas, and fry until golden brown.
- Add the fried ingredients to the rice-dal mixture, mix thoroughly, and serve as ‘neivedyam’ to God, sharing it with family and friends.
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