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Sweet Pongal (Sakkarai Pongal)
4.8 from 33 votes

Sweet Pongal (Sakkarai Pongal)

Sweet Pongal, also called Sakkarai or Chakkara Pongal, is a popular traditional sweet dish from South India. Made with rice, moong dal, milk and jaggery, it is a delicious sweet pudding made during festivals.

Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
Servings: 4
Calories: 399 kcal
Course: Main Course
Cuisine: Indian

Ingredients

  • 1/4 cup yellow lentils split, aka Moong Dal
  • 1/2 cup short grain rice washed (125ml), I used sona masoori
  • 1 tablespoon ghee or oil
  • 2 tablespoon cashews halfed
  • 1 tablespoon raisins
  • 3 cup water
  • 1 cup milk
  • 3/4 cup jaggery powdered or grated, adjust sweetness to taste, see notes
  • 1/4 teaspoon cardamom powder aka Elaichi
  • 1 pinch edible camphor optional, Pacha Kapooram

Instructions

Instant Pot Method
    Cup of Yum
  1. Start the instant pot in saute mode and add the moong dal to it. Roast it for 2-3 minutes until it is fragrat. Don't brown too much.
  2. Remove the roasted moong dal to a bowl. Add rice to the same bowl and wash them well.
  3. Add ghee in the instant pot, add cashews, and saute for 30 seconds, then add raisins. Saute till cashews turn golden and take out.
  4. Now add the washed rice, dal to the instant pot. Saute for 2 minutes.
  5. Then add water and milk. Cook in pressure cook (manual) mode on high pressure for 10 minutes. Let the pressure release naturally.
  6. Open lid, and add powdered jaggery and cardamom. If using edible camphor, add it here. Mix well and cook on saute mode for 2-3 minutes.
  7. Add the reserved cashews and raisins. Pongal thickens as it cools. If needed, add some hot water and adjust the consistency.
  8. Serve topped with the roasted cashews and raisins. Add more ghee to taste.
Stovetop Pressure Cooker Method
  1. Follow the same steps to roast the dal and cashews/raisins. Then cook the dal and rice in the pressure cooker for 3-4 whistles. Then follow the steps to add the jaggery, cardamom and edible camphor. Cook for 2-3 minutes and serve topped with roasted cashews and raisins.

Notes

  • Vegan Pongal: To make this pongal vegan, use coconut oil in place of ghee. Skip milk and add more water or you can add almond milk. 
  • Pongal without milk: To make this pongal without milk, replace the milk with water. It will work just as well.
  • Consistency: Adjust the consistency of the ponagl by adding hot water to it as needed. The pongal will thicken as it cools.
  • Edible camphor: This adds the authentic taste and fragrance to the pongal. You just need a pinch. Add it along with the cardamom powder. 
  • Jaggery: I used powdered jaggery to make this an easier one-pot recipe. If you have a block of jaggery, you can either grate it or boil a cup of water in a saucepan on the stovetop and add the jaggery to it. Stir until the jaggery melts, then add to the cooked dal and rice. 

Nutrition Information

Serving 311g Calories 399kcal (20%) Carbohydrates 72g (24%) Protein 8g (16%) Fat 8g (12%) Saturated Fat 4g (20%) Cholesterol 16mg (5%) Sodium 38mg (2%) Potassium 278mg (6%) Fiber 5g (20%) Sugar 42g (84%) Vitamin A 99IU (2%) Vitamin C 1mg (1%) Calcium 94mg (9%) Iron 3mg (17%)

Nutrition Facts

Serving: 4 Serving

Amount Per Serving

Calories 399

% Daily Value*

Serving 311g
Calories 399kcal 20%
Carbohydrates 72g 24%
Protein 8g 16%
Fat 8g 12%
Saturated Fat 4g 20%
Cholesterol 16mg 5%
Sodium 38mg 2%
Potassium 278mg 6%
Fiber 5g 20%
Sugar 42g 84%
Vitamin A 99IU 2%
Vitamin C 1mg 1%
Calcium 94mg 9%
Iron 3mg 17%

* Percent Daily Values are based on a 2,000 calorie diet.