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sakkarai pongal recipe
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5 from 8 votes

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.
Prep Time10 mins
Cook Time40 mins
Course: Main Course
Cuisine: Indian
Servings: 4


  • ½ cup Raw rice
  • 2 tablespoon Moong dal/ pasi paruppu
  • ¾  cup Jaggery
  • 2 & ½ cups Water
  • 3 tablespoon Ghee
  • 1 pinch Salt
  • 6 Cashews
  • 2 tablespoon Raisin
  • 1 Elachi
  • 1 Cloves
  • 1 pinch Nutmeg powder
  • 1 fenugreek sized Edible camphor*


  • Take pressure cooker/ pan, add ¼ teaspoon 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 teaspoon 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 ¼ cup water or milk if it gets dry while cooking.
  • Add ghee little by little while cooking.
  • Lastly add the fried cashews and raisins.



  • 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 ¼ 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.