Sakkarai Pongal (Sweet Pongal)


Happy Pongal!!!

For me Sakkarai Pongal is not only a festive sweet, but a sweet which I love to eat frequently. There is one rule in our home (well its imposed by me;-)) whenever my Amma cooks Ven Pongal, Sakkarai Pongal should be in dining table, then only I will eat Ven pongal:-p till date my sister pranks at me, telling about stories like this. Not only at home, even in temple I love Sakkarai pongal. Whenever my Amma goes to any temple I will demand her to get Sakkarai Pongal. My Amma adds milk to the pongal, which is my favorite part of Sweet pongal.

Yesterday I was in dilemma whether to cook pongal with rice/cracked wheat/oats/Quinoa but hubby was suggesting to go traditional (may be he wants to taste rice pongal:-)) and I also felt the same


Sweet Pongal

Preparation Time : 10 mins | Soaking time : 30 mins | Cooking Time : 40 mins | Serves : 3


Raw Rice – 1/2 cup

Moong Dal – 1/2 cup

Jaggery – 1 cup heaped (Adjust sweetness according to your taste)

Milk – 1 cup + 1/3 cup

Cardamom powder – 1/8 tsp

Saffron – a small pinch (optional)

Ghee – 3 tbsp

Cashews and raisin – for taste

Water – 2 cups + 1/2 cup

Nutmeg powder – a pinch (Optional)

Salt – a pinch



  • Add saffron strands in 2tbsp of warm milk and set aside. In 1/2 cup of luke warm water add jaggery and keep it aside. strain the impurities after the jaggery is completely dissolved in water


  • In a pan add 1 tbsp of ghee and add cashew and cook till they are golden brown. Add raisin and switch off the flame
  • Dry roast moong dal until nice aroma comes. Soak moong dal and rice in warm water for 30 mins –  1 hour and strain dal and rice

Sweet pongal

  • Pressure cook moong dal, rice with remaining water and milk in medium flame. Switch off and when the pressure release naturally mush it up a ladle

Sweet pongal1

  • Add saffron milk and  jaggery syrup to the cooked dal and rice; allow it to boil

Sweet pongal2

  • Cook till it becomes semi thick (solid), as pongal thickens over time (Switch off when you see this pouring consistency)


  • Add cashew, raisin and remaining ghee and mix well



My Notes:

  • Pinch of Edible camphor and clove can be added for taste
  • Milk is optional for Sakkarai Pongal but it gives nice taste
  • Instead of rice, oats/cracked wheat/quinoa can also be used

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34 thoughts on “Sakkarai Pongal (Sweet Pongal)

  1. […] sadam is a traditional dish, preparrd during Aadi perukku. My Amma either prepares Sakkarai pongal or Vella sadam, along with Pulikaichal, Coconut rice and Aviyal.  Sonerimes after returning from […]

  2. Aviya | Traditionally Modern Food March 13, 2015 at 5:00 PM Reply

    […] I have a challenge 🙂 Coming back to Aviyal, I cooked Aviyal on kaanum pongal with puliyodarai, Sakkarai pongal, coconut rice and semiya bagala bath and was it my draft for almost 2 months. Saturday is nombu for […]

  3. sindhoooo January 21, 2015 at 5:19 AM Reply

    Didn’t know these many varieties of Pongal are prepared traditionally! Thanks a lot for sharing.

  4. Sadhna Grover January 17, 2015 at 11:43 PM Reply

    Very nice recipe, so tempting pongal, I can imagine the taste.

  5. kalkandu Pongal | Traditionally Modern Food January 15, 2015 at 11:25 PM Reply

    […] Today being Mattu Pongal I prepared Kalkandu pongal, Puliyodarai, Coconut Rice , Bagala bath and Aviyal. Usually my Amma prepares Vella Sadam for Mattu Pongal, but last week while arranging my pantry I saw a packet of Kalkandu and that day itself I decided to do Kalkandu Pongal. My LO liked this pongal more than Sakkarai pongal. […]

  6. Charanya January 15, 2015 at 10:30 PM Reply

    Happy Pongal Vidz ❤ ❤

    • Traditionally Modern Food January 15, 2015 at 10:31 PM Reply

      Happy pongal dear<3

      • Charanya January 15, 2015 at 10:34 PM

        I made one. My very first attempt. Sanju said it tasted amazing-cos I added ghee ihis cup but with mine, used coconut oil. Was not the same. Debating if I have to post it/not. What do you say??

      • Traditionally Modern Food January 15, 2015 at 10:36 PM

        Pongal with coconut oil, omg u r amazing Charu. I should try. Do post it dear i am sure it will taste heavenly. Now i get a idea, should try coconut milk and coconut oil next time what say:-)

      • Charanya January 15, 2015 at 10:41 PM

        Trust me, it’s not the same. It was super creamy though. Oooo.. Sounds yum ❤ We should work together on a recipe and post 2 versions on the same time and date ❤ Of course, not pongal please

      • Traditionally Modern Food January 16, 2015 at 2:41 PM

        Oh sure dear:-) I would love to do that.. Lets plan

  7. Chhapan Bhog January 15, 2015 at 10:26 PM Reply

    Perfect for the festive mood.. Loved the Addition of Saffron… 🙂

  8. Chitra Jagadish January 15, 2015 at 4:45 PM Reply

    Happy pongal Vidya… looks super luscious… 🙂

  9. apsara January 14, 2015 at 11:25 PM Reply

    Happy pongal, Vidya! Your presentation is beautiful. I love the pressure cooker method.

  10. lapetitepaniere January 14, 2015 at 10:42 PM Reply

    Have a wonderful celebration, Vidya 🙂

  11. simplyvegetarian777 January 14, 2015 at 8:03 PM Reply

    Happy pongal vidya. This looks scrumptious

  12. Julie is HostessAtHeart January 14, 2015 at 8:01 PM Reply

    Enjoy your celebration! Your dish looks creamy delicious!

  13. Malar January 14, 2015 at 7:14 PM Reply

    Happy Pongal Vidya 🙂 We always make it with some milk. Looks super yummy 🙂

  14. srividhya January 14, 2015 at 6:44 PM Reply

    Happy Pongal vidya

  15. HotDish January 14, 2015 at 6:40 PM Reply

    I have never heard of this, but the combination of flavours sounds lovely!

  16. apuginthekitchen January 14, 2015 at 6:05 PM Reply

    This is like rice pudding only better I think because of the spices added. I can see why it’s your favorite. Sounds wonderful.

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