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Home » PONGAL RECIPES » Sakkarai pongal recipe (Sweet pongal recipe)

Sakkarai pongal recipe (Sweet pongal recipe)

October 17, 2012 by Raks Anand 76 Comments / Jump to Recipe

sakkarai-pongal-recipe
Sakkarai pongal recipe, a temple style flavourful sweet pongal with jaggery, edible camphor, cardamom, cloves and the essential ghee and cashew nuts.

Rice and dal cooked with the ingredients like edible camphor, elachi, nutmeg and elachi make it smell and taste DIVINELY.

This is my  mom’s staple recipe. I made this few times now and got appreciation too from everyone when I made it for our home Grahapravesham at  our home in Kumbakonam. So from then I wanted to post it here in my blog. I already have a sakkarai pongal recipe in my ulundu vadai post. But its plain and simple without all those special spices.
சக்கரைப் பொங்கல்


I have made this in pressure cooker, but can be made in the traditional way by boiling rice and dal and adding jaggery to it too (like I have updated in the video). Before marriage, me, my mom and our neighbour used to do this pongal in pot in a temple (Kottai mariyamman koil) in Salem.

Every month we used to carry the ingredients and make pongal back of the temple, offer it to god and after that we distribute all the pongal there itself in the temple. We just take a ladle full for ourselves. Other than that we distribute everything there. The vengala pot gets empty in no time. We come back home with heart full of satisfaction.

Click here for cup measurement

sakkarai pongal recipe
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5 from 1 vote

Sakkarai pongal recipe

Sakkarai pongal recipe, a temple style flavourful sweet pongal with jaggery, edible camphor, cardamom, cloves and the essential ghee and cashew nuts.
Course Main Course
Cuisine Indian
Prep Time 10 minutes
Cook Time 40 minutes
Servings 4
Cup measurements

Ingredients

  • 1/2 cup Raw rice
  • 2 tbsp Moong dal/ pasi paruppu
  • 3/4  cup Jaggery
  • 2 & 1/2 cups Water
  • 3 tbsp Ghee
  • 1 pinch Salt
  • 6 Cashews
  • 2 tbsp Raisin
  • 1 Elachi
  • 1 Cloves
  • 1 pinch Nutmeg powder
  • 1 fenugreek sized Edible camphor*

Instructions

  • Take pressure cooker/ pan, add 1/4 tsp ghee and roast the moong dal.
  • Add water, washed rice and salt. Pressure cook for 4 whistles. Mash it once done.
  • Powder jaggery and heat it with water just to immerse it and bring to boil. Let the jaggery completely dissolve and  filter it and add to the  mashed rice in the cooker.
  • In a separate pan, heat a tsp of ghee and roast cashews to golden and add raisins to it.
  • Once it fluffs up, transfer it and keep aside.
  • In the same pan, add cloves, elachi and switch off the stove.
  • Add nutmeg powder, give a quick stir.
  • Take out elachi and powder it, add the powdered elachi, edible camphor, cloves along with nutmeg powder to the pongal.
  • Mix well and cook in medium flame for 5 minutes.
  • Add 1/4 cup water or milk if it gets dry while cooking.
  • Add ghee little by little while cooking.
  • Lastly add the fried cashews and raisins.

Video

Notes

  • I used old rice, so needed water at the ratio of 1 : 5. If your rice is new and gets cooked easily, 1 : 4 is enough for this pressure cooker method.
  • After opening the cooker, if the rice is too dry, add 1/4 cup water or milk while mashing. After cooling down, gets thick, so switch off the flame accordingly.
  • I grate nutmeg and roast it in ghee while I roast cloves/elachi / cashews. When you do so, you should make sure to add the grated nutmeg after you switch off the stove. Otherwise, it may get burnt. Use good quality ghee. I always use homemade ghee.
  • The colour of pongal differs with the colour of jaggery.‘Paagu vellam’ works best. It is slightly darker in shade. (Urundai vellam)
  • Jaggery can be added more if needed. We usually like it super sweet, so adjust according to your taste preference.

Sakkarai pongal for pot method
Ingredients

  • Raw rice – 1 cup
  • Moong dal – 2 to 4 tbsp
  • Jaggery – 1 to 1 & 1/2 cup
  • Ghee – 1/4 cup (can adjust as per preference)
  • Cardamom – 1
  • Water for cooking rice – 6 cups
  • Milk – 2 tbsp
  • Water for jaggery syrup – 1/2 cup
  • Edible camphor – mustard seed size
  • Clove – 1
  • Nutmeg powder- a pinch
  • Salt – a pinch (optional)
  • Cashews, raisins – 1 tbsp each

How to make sakkarai pongal:

    1. Take pressure cooker/ pan, add 1/4 tsp ghee and roast the moong dal.1-sakkarai-pongal
    2. Add water, washed rice and salt. Pressure cook for 4 whistles. Mash it once done.2-sweet-pongal
    3. Powder jaggery and heat it with water just to immerse it and bring to boil. Let the jaggery completely dissolve and  filter it and add to the  mashed rice in the cooker.3-sakkarai
    4. In a separate pan, heat a tsp of ghee and roast cashews to golden and add raisins to it. Once it fluffs up, transfer it and keep aside. In the same pan, add cloves, elachi and switch off the stove. Add nutmeg powder, give a quick stir. Take out elachi and powder it, add the powdered elachi, edible camphor, cloves along with nutmeg powder to the pongal.4-sakkarai
    5. Mix well and cook in medium flame for 5 minutes. Add 1/4 cup water or milk if it gets dry while cooking. Add ghee little by little while cooking. Lastly add the fried cashews and raisins.5-sakkarai

Divine smelling + tasting pongal is what you have now! The whole house smell divinely😊
sweet-pongal-recipe

.

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Filed Under: PONGAL RECIPES, TRADITIONAL

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Reader Interactions

Comments

  1. Kaveri Venkatesh

    October 17, 2012 at 6:19 am

    Loved the cute vessel…beautiful pics and delicious pongal

    Reply
  2. APARNARAJESHKUMAR

    October 17, 2012 at 6:30 am

    itis rice know typo error in the first line ! btw mouth watering

    Reply
  3. Hema

    October 17, 2012 at 6:50 am

    Lovely clicks, deliciously done..

    Reply
  4. Vimitha Anand

    October 17, 2012 at 7:02 am

    I love this to the core… Comfort food

    Reply
  5. Veena Theagarajan

    October 17, 2012 at 7:05 am

    so yummy this is my kids favourite
    Great-secret-of-life.blogspot.com

    Reply
  6. WeR SAHM

    October 17, 2012 at 7:33 am

    delicious prasadham preparation… as you said Raji really this will give divine taste and flavor…nice post

    Ezcookbook

    Reply
  7. Joselin R

    October 17, 2012 at 8:01 am

    Wow… beautiful pics… Always did simply pongal…Never added the spices as you have said… surely will try this rich flavourful method today…

    Reply
  8. Akila

    October 17, 2012 at 8:14 am

    Can feel the flavor.. It's makes me hungry here

    Reply
  9. Prathima Rao

    October 17, 2012 at 8:36 am

    Looks rich & delicious 🙂
    Prathima Rao
    Prats Corner

    Reply
  10. Sowmya

    October 17, 2012 at 8:51 am

    sweet pongal looks so rich dear! ..I'll try your version soon 🙂

    Reply
  11. suhaina aji

    October 17, 2012 at 8:59 am

    As a kid this is the only payasam that I used to make. Reminds me of those wonderful childhood days. My grandfather used to like it.
    Too good and love the clicks.

    Reply
  12. Hari Chandana P

    October 17, 2012 at 11:02 am

    Wowww… looks super delicious and tempting.. love the presentation too.. You rock dear 🙂
    Indian Cuisine

    Reply
  13. anusha praveen

    October 17, 2012 at 11:10 am

    i guess this is like the kovil prasadam raji looks deliciously divine

    Reply
  14. Priti S

    October 17, 2012 at 11:42 am

    As you said its look so divine and yum …I really wish I can have it …fab pics

    Reply
  15. sowmya(creative saga)

    October 17, 2012 at 12:21 pm

    Am loving the cashews and raisins…looks so delicious..

    Reply
  16. Shama Nagarajan

    October 17, 2012 at 12:21 pm

    inviting dear..join me in fast food event – vermicilli .

    Reply
  17. Priya

    October 17, 2012 at 12:51 pm

    Such a droolworthy and super tempting sweet pongal, love it.

    Reply
  18. Cilantro

    October 17, 2012 at 1:14 pm

    My Fav too. Drooling here looking at the ghee soaked Pongal.

    Reply
  19. Kavitha Bhargav

    October 17, 2012 at 1:49 pm

    Ghee dripping pongal… wow. Hey wait are we through with diwali. Just had a doubt since i received pongal recipe 🙂 and then I understood that we can have pongal for diwali but we cannot have diwali for pongal (for those who can understand). he… hee…

    Reply
  20. Sharmilee! :)

    October 17, 2012 at 2:25 pm

    Rich and delicious…perfect color and texture…yummy looking pongal

    Reply
  21. Shreem

    October 17, 2012 at 4:43 pm

    Looks divine..I remember the Pongal festival..

    Reply
  22. Lubna Karim

    October 17, 2012 at 5:21 pm

    Rich, creamy and yummy…..lovely recipe…

    Reply
  23. Janani

    October 17, 2012 at 5:22 pm

    Raks the pic looks so colourful lovely sooooooooo good and tempting.

    Reply
  24. VineelaSiva

    October 17, 2012 at 6:12 pm

    OMG pongal looks very yummy.Its really makes me drooling Radhika.

    Reply
  25. ANU

    October 17, 2012 at 7:29 pm

    yum yum…luv this recipe and the cute bowl…and the clicks 🙂
    B-O-O-O-O Halloween Event Oct 5th to Nov 5th
    SYF&HWS – Cook with Spices

    South Indian Cooking (SIC) Series

    Reply
  26. Vijitha

    October 17, 2012 at 8:28 pm

    A delicious traditional dish. I have made it with quinoa and brown rice too. Yours looks so delicious with all the goodness in it.

    Reply
  27. Sanoli Ghosh

    October 17, 2012 at 11:02 pm

    Very rich pongal, looks divine.

    Reply
  28. Divya Kudua

    October 18, 2012 at 5:16 am

    Making the sakkara pongal in the pressure cooker is a great time-saver.Perfect for Navrathri:)

    Reply
  29. Prathibha

    October 18, 2012 at 6:41 am

    Nice looking pongal..love d snaps too

    Reply
  30. jeyashrisuresh

    October 18, 2012 at 7:31 am

    totally tempting sakkarai pongal. I can imagine the divine taste of the pongal with nutmeg and edible camphor. Wonderful presentation

    Reply
  31. nasi

    October 18, 2012 at 8:22 am

    hello raks
    can u pls tel me how do u slice the nuts especially the one u did in ur carrot halwa post?

    Reply
  32. RAKS KITCHEN

    October 18, 2012 at 10:15 am

    Nasi, I do with my super sharp knife 🙂

    Reply
  33. Vandana Rajesh

    October 19, 2012 at 5:53 am

    The pongal looks super delicious, how I wish I could now have a bowl of it.

    Reply
  34. Jay

    October 19, 2012 at 1:23 pm

    wow…absolutely inviting..
    Tasty Appetite

    Reply
  35. revathi

    October 19, 2012 at 3:19 pm

    Pongal looks absolutely fabulous..:)
    Reva

    Reply
  36. Nandita Pai Shirali

    October 20, 2012 at 4:30 am

    Hello Raks… u may have got tonnes of awards for this lovely blog of urs 🙂 I recently got one for my blog and I wished to share it with u, as I have picked up some lovely recipes from ur space here… so my way of saying thanks 🙂 Do chk my blog 🙂

    Reply
  37. Anonymous

    October 23, 2012 at 6:04 pm

    Nice photos and detailed recipe.I tried this today and enjoying the house filled with its aroma. I normally use milk and it gets very messy. Oh…I love this! My Sakkari Pongal was never this good!

    Reply
  38. Abirami Ganesh

    December 25, 2012 at 2:35 am

    Wow, awesome.. btw, mouth watering. beautiful…

    Reply
  39. Abirami Ganesh

    December 25, 2012 at 2:36 am

    wow.. mouth watering, btw awesome….

    Reply
  40. Unknown

    January 14, 2013 at 5:11 am

    Wow! Thanks – just needed by me.
    Planning to make one big quantity of pongal and make half portion for sarkarai pongal and another half for ven pongal

    Reply
  41. NewYorkMaami

    January 15, 2013 at 8:43 am

    The presentation is just amazing. Cant wait to go home and try it out today :)Btw, I am also using the ven pongal recipe

    Reply
  42. Pramila Singh

    January 15, 2013 at 8:43 am

    thanks raks. the pongal was very taste

    Reply
  43. Pramila Singh

    January 15, 2013 at 8:44 am

    thanks raks. the pongal was very taste.

    Reply
  44. M D

    January 17, 2013 at 4:17 am

    Totally agree on Use good quality ghee. I always use homemade ghee. That's so true. Your pongal looks divine!

    Reply
  45. supriya p

    April 14, 2013 at 2:28 pm

    Made this for Hindu new year right now …awesome recipe keep up the good work..Im srilankan but really love southindian recipes and try them out often 🙂

    Reply
  46. Meeeeee

    June 23, 2013 at 10:04 am

    Perfect recipe.. Turned out soooo yuuummmmyyy 🙂

    Reply
  47. prethika skm

    July 19, 2013 at 1:07 pm

    The ghee floating on the top makes the pongal, look even more delicious…Awesome click

    Reply
  48. Subhashini Subburaj

    July 20, 2013 at 12:36 am

    Hi Raks, I made this today(Aadi Friday). It came out so good and it is divine. Everyone liked it. Tastes exactly like temple pongal. Thanks 🙂
    P.S.: Came to know that today is Aadi Friday from your FB post. Thanx 🙂

    Reply
  49. Raks anand

    July 20, 2013 at 12:37 am

    Thank you for your prompt feedback 🙂

    Reply
  50. Sudha Chandrasekar

    September 1, 2013 at 11:04 am

    Looks delicious Raji..Will try this soon…From ur post i remembered the time when we used to go to temple(same kottai mariamman temple.. my native is salem) and keep this pongal during festival days(adi festival) with mom.

    Reply
  51. Anuradha

    September 10, 2013 at 11:26 am

    Hi Raks..made this yesterday, as usual another perfect and delicious recipe..!thanks a lot..

    Reply
  52. Anonymous

    January 10, 2014 at 11:28 am

    Will try on 14th 🙂

    Reply
  53. Karpagam Srinivasan

    January 14, 2014 at 4:46 am

    Same here, will try it on 14th, tomorrow:) Happy pongal to you all!!!

    Reply
  54. Pravina Parikh

    January 14, 2014 at 11:38 pm

    Thank you for posting yummy pongal recipe nice picture

    Reply
  55. Sathya Priya

    January 14, 2014 at 11:38 pm

    Happy pongal raks

    Reply
  56. geetu lilian peter

    March 26, 2014 at 3:56 am

    very nice the way you describe the food recipes…:-)

    Reply
  57. Safina Mubarak

    June 17, 2014 at 6:52 am

    Hi raks, pls tell me wats elachi ,nutmeg powder and camphor u ve used is specially madeones for cooking isit???

    Reply
  58. Raks anand

    June 17, 2014 at 7:08 am

    elachi is cardamom and the other two are also for flavor. its available in stores.

    Reply
  59. Anonymous

    January 13, 2015 at 10:24 am

    Simply delicious!!!!!!

    Reply
  60. Ramalingam B

    January 13, 2015 at 10:28 am

    Hi.Raje,It brings back the sweet memories as you have said,with in no time sakkarai pongal would vanish in the dovotees thronging the temple .But the satisfaction remains always.

    Reply
  61. mouseandtheox

    January 12, 2016 at 3:07 am

    If I want to use milk n water to cook the pongal how do I adjust the proportions? Or is this a strictly water recipe

    Reply
  62. Raks anand

    January 12, 2016 at 3:10 am

    You can use half and half milk and water. That is replace half water with milk.

    Reply
  63. Unknown

    January 16, 2016 at 8:59 am

    Tried this and cem out so well 🙂 And it was my first time !! Thank you

    Reply
  64. Unknown

    January 16, 2016 at 8:59 am

    Tried this and cem out so well 🙂 And it was my first time !! Thank you

    Reply
  65. Saahshi

    January 16, 2016 at 8:59 am

    Very easy steps and preparations Raksitchen.

    Reply
  66. esh

    January 16, 2016 at 9:00 am

    Thank you for this recipe. I have tried it three times and each version was as good as the previous one. Only problem is I didn't use nutmeg and camphor as I couldn't find it anywhere in Tekka. Can I know where you purchased these two items?

    Reply
  67. Sara's World

    January 16, 2016 at 9:00 am

    Felt nice to see the words "Kottai Mariyamman Kovil" 🙂 Will try this recipe tomorrow. Thanks!

    Reply
  68. Raks anand

    January 16, 2016 at 9:09 am

    Both available in Mustafa, near the place they keep red chillies, perungayam and those things

    Reply
  69. esh

    January 27, 2016 at 12:54 am

    Thanks! Will buy them and try it with all ingredients next time.

    Reply
  70. SaiSyamala Parvatam

    August 26, 2016 at 3:34 am

    Hi raks
    The Pongal looks delicious! I want to make this tomorrow. Did you add milk to it or just water?

    Reply
  71. Raks anand

    August 26, 2016 at 3:37 am

    If you want to make with milk, reduce water and add milk half the amount of water.

    Reply
  72. Unknown

    April 20, 2017 at 1:28 am

    Thank you Raks, I tried this yesterday, so delicious.. everybody loved it.. Thanks for amazing recipe.

    Reply
  73. Abinaya

    January 21, 2018 at 10:54 am

    Tried and turned yummy!! Tasted like the ones in temple… Made my festival a big hit!!!

    Reply
  74. Lizy

    March 20, 2018 at 4:23 pm

    Tried it for the first time and it came out very well.

    Reply
  75. anuradha sivakumar

    April 18, 2018 at 6:29 am

    Tried it today, it was yummy. My mom was totally surprised at the taste…as I had done without asking her….

    Reply
  76. Raks Kitchen

    April 18, 2018 at 6:42 am

    Oh, thats awesome 🙂 Thank you for your time to give feedback

    Reply

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