📝 About This Recipe
Sakkarai Pongal is a legendary South Indian sweet porridge traditionally prepared during the harvest festival of Pongal to honor the Sun God. This decadent dish features short-grain rice and yellow moong dal cooked to a creamy consistency, sweetened with unrefined dark jaggery, and perfumed with green cardamom and edible camphor. It is the ultimate comfort food, defined by its luscious texture and the rich, nutty aroma of golden-fried cashews and raisins in pure ghee.
🥗 Ingredients
The Grains
- 1 cup Raw Rice (Short-grain variety like Sona Masuri or Ponni raw rice)
- 1/3 cup Yellow Moong Dal (Split yellow lentils)
- 4 cups Water (For pressure cooking the rice and dal)
- 1/2 cup Milk (Full fat, optional for extra creaminess)
The Sweetener
- 1.5 cups Jaggery (Crushed or powdered; use dark 'Paggu' jaggery for best color)
- 1/2 cup Water (To melt the jaggery)
Aromatics and Fat
- 1/2 cup Ghee (Pure clarified butter, divided)
- 1 teaspoon Green Cardamom Powder (Freshly ground for maximum fragrance)
- 1 pinch Edible Camphor (Pachai Karpooram; use a very tiny amount)
- 1/8 teaspoon Nutmeg Powder (Optional but adds deep warmth)
The Garnish
- 15-20 pieces Cashew Nuts (Split or whole)
- 1 tablespoon Golden Raisins (Sultanas)
- 1 tablespoon Dry Coconut Flakes (Small thin slices, optional)
👨🍳 Instructions
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1
In a small pan, dry roast the yellow moong dal over medium-low heat for 3-4 minutes until it becomes aromatic and slightly golden. Do not let it brown.
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2
Rinse the roasted dal and the raw rice together under cold water until the water runs clear. Drain thoroughly.
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3
Place the rice, dal, 4 cups of water, and 1/2 cup of milk into a pressure cooker. Cook for 4-5 whistles on medium heat until the grains are very soft and mushy.
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4
Once the pressure releases naturally, open the lid and use a heavy ladle to mash the rice and dal mixture while it is still hot. It should be a soft, thick paste.
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5
In a separate saucepan, combine the crushed jaggery and 1/2 cup of water. Heat over medium until the jaggery dissolves completely.
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6
Strain the jaggery syrup through a fine-mesh sieve directly into the mashed rice mixture to remove any impurities or grit.
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7
Turn the heat to low and stir the jaggery syrup into the rice. Cook for 5-7 minutes, stirring constantly to prevent sticking, until the mixture starts to thicken and bubble.
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8
Add 2 tablespoons of ghee and the cardamom powder, nutmeg, and the tiny pinch of edible camphor. Mix well until the ghee is absorbed.
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9
In a small frying pan, heat the remaining ghee. Add the cashew nuts and fry until they turn a light golden brown.
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10
Add the raisins (and coconut flakes if using) to the ghee. Fry until the raisins plump up like little balloons.
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11
Pour the hot ghee, cashews, and raisins over the simmering Pongal. Stir gently to incorporate.
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12
The Pongal should be of a dropping consistency; it will thicken significantly as it cools. If it's too thick, add a splash of hot water or milk.
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13
Cover and let the dish rest for 5 minutes before serving to allow the flavors to meld into the grains.
💡 Chef's Tips
Always roast the moong dal before cooking; this prevents it from becoming slimy and adds a nutty depth. Use dark brown jaggery (often called 'Mandai Vellam') to achieve that deep, traditional amber color without artificial additives. Be extremely careful with edible camphor—a piece the size of a mustard seed is enough for the entire pot; too much will make the dish taste medicinal. If the Pongal hardens after cooling, reheat it with a splash of warm milk and a teaspoon of ghee to restore its creamy texture.
🍽️ Serving Suggestions
Serve hot on a fresh banana leaf for an authentic festive experience. Pair with 'Medhu Vada' (savory lentil donuts) to provide a salty, crunchy contrast to the sweet, soft Pongal. A side of spicy 'Gotsu' (brinjal gravy) is a traditional accompaniment that balances the sweetness. Enjoy with a hot cup of South Indian Filter Coffee to round out a perfect breakfast or dessert.