Sweet Pongal (Sakkarai Pongal)
Sweet Pongal is a traditional South Indian dish, often made during festivals. It's a comforting, creamy rice and lentil pudding sweetened with jaggery and flavored with cardamom and cashews.
An original recipe by Forkin
- Total time
- 40 min
- Serves
- 4
- Difficulty
- Medium
Allergen information: may contain milk, nuts, sulphites, and tree nuts. Always check ingredient packaging if you have an allergy.
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
- 0.5 cuprice, raw, short-grain
- 0.25 cupmoong dal, split yellow lentils
- 3 cupwater
- 0.75 cupjaggery, grated or crushed
- 0.5 tspcardamom powder
- 3 tbspghee
- 10 pcscashew, halved or whole
- 1 tbspraisin
- 1 pinchsalt
Equipment
pressure cooker · saucepan · fine-mesh sieve · spoon · heavy-bottomed pot
The method
Step by step
- 1
Wash the rice and moong dal together thoroughly, then drain the water.
About 2 min
Cook’s note: Washing helps remove excess starch and impurities.
- 2
In a pressure cooker or heavy-bottomed pot, combine the washed rice, moong dal, and water.
About 1 min
- 3
Cook until the rice and dal are very soft and mushy; if using a pressure cooker, cook for 3-4 whistles on medium heat.
About 15 min
Cook’s note: The consistency should be like a thick porridge.
- 4
While the rice and dal are cooking, melt the jaggery with a splash of water in a small saucepan over low heat until it dissolves completely.
About 5 min
Cook’s note: Strain the jaggery syrup through a fine-mesh sieve to remove any impurities.
- 5
Once the rice and dal are cooked, open the cooker (if using) and mash them gently with the back of a spoon.
About 1 min
- 6
Add the strained jaggery syrup, cardamom powder, and salt to the cooked rice and dal mixture.
About 1 min
- 7
Mix well and cook on low heat for 5-7 minutes, stirring continuously, until the pongal thickens and the flavors meld.
About 7 min
Cook’s note: Be careful as the mixture can splatter.
- 8
In a separate small pan, heat the ghee over medium heat.
About 1 min
- 9
Add the cashews and roast until they turn golden brown.
About 2 min
Cook’s note: Watch them closely as they can burn quickly.
- 10
Add the raisins to the pan and cook for another 30 seconds until they plump up.
About 1 min
- 11
Pour the ghee, roasted cashews, and plumped raisins over the prepared pongal.
About 1 min
- 12
Stir everything together gently and serve warm.
About 1 min
Cook’s note: Garnish with a little extra ghee if desired.
Keep it good
Store leftover Sweet Pongal in an airtight container in the refrigerator.
Reheat gently on the stovetop with a splash of milk or water to loosen the consistency, or microwave until warm.
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