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How to Make Sakkarai Pongal

Sakkarai Pongal Recipe

Sakkrai pongal is a sweet dish that’s made on the day of Pongal. It is made with rice and moong dhal. I started by pressure cooking them together with water. Once cooked, it was mashed and set aside. I added it to a pot of boiling jaggery syrup flavored with green cardamons. Once mixed, I roasted cashews and raisins in homemade ghee. The piping hot sakkara pongal coated with oodles and oodles of ghee tasted absolutely divine. The crunchy cashews with pillowy soft raisins added the right texture in each bite. This is such an easy recipe and is perfect one to start with for beginner cooks. All you need is a pressure cooker.
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Prep Time 15 mins
Cook Time 20 mins
Total Time 35 mins
Course Dessert
Cuisine South Indian
Servings 4 People


  • 1 cup raw ponni rice
  • 1 cup moong dhal
  • 1-1½ cup jaggery add ½ cup water to make a syrup
  • salt
  • 2 tsp cardamon powder
  • 6 cups water
  • ½ cup milk
  • 2 tbsp ghee plus more while serving
  • ¼ cup cashews
  • 2 tbsp raisins
  • edible camphor pinch


  • Soak rice and moong dahl with excess water for 30 minutes minimum.
  • Pressure cook rice with moongh dhal for 6 whistles. Switch off the flame.  Once the pressure has settled down, open the pan and mash the mixture. Set aside.
  • In the mean while cook jaggery with 1/2 cup water and bring it to a boil. It takes about 10-15 minutes. The jaggery syrup should be thick and not runny.
  • Add cardamon powder and pinch of salt. Mix the mashed rice-moong dhal. Give it a complete stir. If the sakkarai pongal is getting thick and forming lumps, add milk  and press it against the base of the cooking vessel to create creamy texture.
  • In a separate pan, heat ghee and roast the cashews first. Add them to the sakkarai pongal. Fry the raisins in the same pan, until they bulge out.
  • Add that to the rice-moong dhal mixture. Mix it well to combine. Serve hot.
  • You can store the rest in fridge. But remember to heat it with milk when you serve. I microwave it on high for 2 minutes to get the sloppy, gooey consistency.
  • Serve hot with medu vadai or boondas.
Tried this recipe?Let us know how it was!