Sakkarai Pongal Recipe/Sweet Pongal with Jaggery/Chakkarai Pongal Recipe/Sakkarai Pongal with step by step photos

Sakkarai Pongal/Sweet Pongal with jaggery is an authentic and traditional dish prepared on special pooja days and occasions for neivedhyam. Usually sakkarai pongal is prepared in “vengala paanai” [bronze pot] or in a mud pot, but here I used a regular heavy bottomed vessel. Sakkarai Pongal is made with rice, dal, jaggery , milk and ghee on Pongal – Harvest festival of Tamil Nadu and offered to Sungod. Today being Puratasi [Tamil Month] Saturday, I made this special sakarai pongal for Lord Venkateshwara. Puratasi month is very important for Tamilians because it is believed that lord Venkateshwara appeared on the Earth in this month. All the Saturdays of puratassi month fasting is observed and special prayers are performed. Sometimes fasting is carried out throughout the month also. Also check out other interesting facts about Pongal-Harvest Festival/Pongal Menu here

Here’s how to make Sakkarai Pongal with step by step photos.

Ingredients

Raw rice/Pacharisi	1 cup
Moong Dal/Paasi paruppu	½ cup
Milk	½ cup
Jaggery/Vellam	1 cup [powdered]
Cardamom/Elachi	3 powdered
Cashew nuts	10 -12
Raisins	10 -12
Ghee	6 tbsp
Edible Camphor/Pachhai Karpuram	One small pinch
Salt	One big pinch

Preparation Time: 10 minutes                            Recipe Category: Neivedhyam/Pooja

Cooking Time: 25-30 minutes                             Recipe Cuisine: Tamil Nadu, India

Author: Priya Aandakumar

Check out  All About Pongal-Harvest Festival/Pongal Menu here

Types of Pongal

Sakkarai Pongal/Sweet Pongal

Akkaravadisal/Akkara Adisal-Sweet Pongal with Milk & Jaggery

Sakkarai Pongal In a Brass Pot

Karupatti Pongal/Palm Jaggery Pongal

Varagu Arisi Sakkarai Pongal/Millet Sweet Pongal
Kalkandu Pongal

Ven Pongal

Varagu Arisi VenPongal/Kodo Millet Pongal
Vegetable Pongal/Vegetable Kaara Pongal [with Video]

Paal Pongal

Rava Pongal/Sooji Pongal

Vadai Varieties

Ullundhu Vadai/Urad Dal Vadai [with onions]

Ullundhu Vadai/Urad Dal Vadai [without onions]

Masala Vadai/Paruppu Vadai

Keerai Masala Vadai/Masala Vadai with Keerai

Thayir Vadai/Curd Vadai

Thavala Vadai

Keerai Vadai with Urad Dal/Spinach Vadai

Check out different types of traditional Payasam Varieties here

Method

Wash the raw rice and moong dal together, add about 4 cups of water, salt and cook in a heavy bottomed vessel until really soft. Keep stirring in between in order to avoid burning.

Slowly add the milk and stir it in. Now add about 1 tbsp of ghee.

In another vessel add the jaggery, ¼ cup of water and bring it boil. Switch off the stove and filter it.

Now add the jaggery syrup to the cooked pongal, and stir it well. Add another 3 tbsp of ghee, edible camphor, cardamom powder and mix well.

In a separate pan heat 2 tbsp of ghee, cashew nuts, raisins and fry until golden brown and add it to the pongal.

Mix everything really well and let it cook for another 5 minutes or until the right consistency is reached.

A very authentic and traditional Sakkarai Pongal/Sweet Pongal with Jaggery is ready for neivedhyam or as a dessert. Finally add dollop of ghee and serve it hot.

Suggestions:

I have cooked the rice and moong dal directly in the pot, you can as well cook it in the pressure cooker.

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