Sakkarai Pongal

Sakkarai pongal is a sweet prepared during festivals or made when you have a Pooja at home. Its prepared with rice,little dal, jaggery and ghee and is a dish of Tamilnadu. Nei payyasam or Aravana payasam also has almost the same ingredients and is famous in Kerala. Being a person from Palaghat, i enjoy preparing both the sweet. Here’s an easy way of preparing sakkarai pongal in a cooker.


Raw rice — 1 cup

Moong dal — 1/4 cup

Jaggery — 1 1/2 cups

Milk — 3/4 cup( optional )

Ghee — 1/4 cup

Cardamom powder — 1/4 teaspoon

Edible camphor a pinch

Cashews & Raisins.


Fry the moong dal till you get a nice aroma. Wash the rice and moong dal add milk ,water and pressure cook. Once the pressure of the cooker is relished ,open it and smash the rice and dal well. Now add the jaggery, mix well add little extra water stir. Keep stirring till the jaggery dissolves ,now add ghee keeping aside one teaspoon. Keep stirring till the ghee is absorbed . Now add the cardamom powder and edible camphor stir everything together. Heat ghee ,fry the cashew and raisins ,add this to the poongal. Your Sakkarai pongal is ready.

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