This Sakkarai Pongal recipe is quick and easy to make and on your table under 20 Minutes! This is the very simple and minimalist version of making sweet Pongal recipe without compromising the taste and flavours!
Hey Guys! Happy Pongal! Let’s make sweet Pongal which is absolutely delicious and my all-time favourite recipe!
Sakkari Pongal is made of rice, jaggery, cardamom powder, ghee, Nuts. The consistency is of the sweet Pongal is like porridge with exploding flavours.
Pongal is a harvesting festival it is considered as a thanksgiving festival to thank the sun god.
This Sweet pongal also known as chakkara pongal or Sakkarai pongal.
This sweet Pongal recipe is offered as a Prasad in the temple and also offered to god during auspicious days or Poojas.
Check out my traditional south Indian recipes that are made during poojas, Lemon rice, Tamarind rice, Veg Pongal, Coconut Rice.
What You'll Find in This Post (Show all)
Why this Recipe Works:
Minimal ingredients, all you need just 5 Ingredients to make this Pongal recipe.
Creamy and just in a perfect consistency!
Totally adaptable and include variations as per your taste!
How to Make Sakkarai Pongal with step by step pictures:
Let’s make the jaggery Syrup: Make this syrup in another stove while you cook the rice.
Tips to make Best Sweet Pongal recipe:
Rice: You need not soak the rice prior cooking! That actually helps in saving time.
You may also stir fry the rice in ghee for 2 mins for more flavours.
Consistency: The water ratio for rice and water is 1: 3. The Pongal consistency has to be like porridge.
If you have less water, just add enough hot water and mash the rice to get the right consistency.
Jaggery: Again! Sweetness is all up to your taste bud. You can add as much your preference,
The colour of the sweet Pongal is depended on the colour of the jaggery. If you have a nice golden coloured jaggery that gives you nice colour to sweet Pongal.
You may add brown sugar/palm sugar that will alter the taste of the Pongal.
Ghee: Use Good quality, Just be generous in adding ghee to this recipe because it gives you more flavours and taste. You may also reduce the amount of ghee.
Nuts: Usually Cashews and raisins are added, I had almonds so just used it. Make sure to fry the nuts in ghee to a golden colour before you add.
Frequently Asked Questions:
1. How to make Sakkarai Pongal with moong dal?
For the below measurement add 1/4 cup of moong dal.
Roast the rice and moong dal until fragrant, then add to the pressure cooker and cook for 3 hisses, then follow the method.
2. What are the flavours enhancers can use for sweet Pongal?
You may add cloves, edible camphor/(pacha karpooram) or grated nutmeg.
3. Can I add milk to this Pongal recipe?
Yes! Of course. It gives you more flavours and creamy texture. Add milk while you cook the rice.
4. My Sakkarai Pongal is very sweet. How to fix it?
You may add milk to reduce the sweetness.
5. How long can I store Chakkara Pongal?
Chakkara Pongal can be stored in an air-tight container and refrigerated for 3 days.
Other Recipes You may like to try:
For Rice Recipes: All Rice Recipes
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Sakkarai Pongal
This Sakkarai Pongal recipe is quick and easy to make and on your table under 20 Minutes! This is the very simple and minimalist version of making sweet Pongal without compromising the taste and flavours!
- Prep Time: 3
- Cook Time: 20
- Total Time: 23
- Yield: 2 1x
- Category: Main course
- Method: stove top
- Cuisine: southindian
Ingredients
1 cup – raw rice + 3 cups of water
3/4 cup jaggery + 1 cup water
2 tablespoon Ghee
2 tablespoon Almonds
1 teaspoon cardamom powder
1 teaspoon salt
Instructions
To a deep pot add water, bring to boil, then Add raw rice. Cook them till mushy.
To make jaggery syrup:
To a small saucepan, add 3/4 cup of jaggery and 1 cup of water. Stir over medium heat to make a syrup. Strain the jaggery syrup to remove impurities.
Now, pour the syrup to the cooked rice. Gently mix in. Add salt and cardamom powder.
Fry the almonds in ghee to a nice golden colour. Pour over the sweet Pongal. Gently mix and serve.
Notes
Tips to make Best Pongal recipe:
Rice: You need not soak the rice prior cooking! That actually helps in saving time.
You may also stir fry the rice in ghee for 2 mins for more flavours.
Consistency: The water ratio for rice and water is 1: 3. The Pongal consistency has to be like porridge.
If you have less water, just add enough hot water and mash the rice to get the right consistency.
Jaggery: Again! Sweetness is all up to your taste bud. You can add as much your preference,
The colour of the sweet Pongal is depended on the colour of the jaggery. If you have a nice golden coloured jaggery that gives you nice colour to sweet Pongal.
You may add brown sugar/palm sugar that will alter the taste of the Pongal.
Ghee: Just be generous in adding ghee to this recipe because it gives you more flavours and taste. You made also reduce the amount of ghee.
Nuts: Usually Cashews and raisins are added, I had almonds so just used it. Make sure to fry the nuts to a golden colour before you add.
Keywords: sakkarai pongal
Stunning pics and wonderful blog Nithi.
Thank You so much, Madhavi.