Sakkarai Pongal | Easy Sweet Pongal

Sakkarai Pongal is a delicious dessert that has its origins in Tamil Nadu. Over the years, many Southern states have embraced this pudding style dessert that has rice and lentils. In this blog post, let us talk about the festival of Pongal and the recipe as well.

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If I could, I would wax eloquent about this dish. That is how much I love this. Honestly, there really is nothing that you cannot love about this heady combination of newly harvested rice, moong lentils and the aroma of green cardamom.

Coming to the recipe itself, I have tried to include all the things that I learned over the years while trying to perfect this recipe. This post includes instructions for both Instant pot sweet pongal and regular stovetop pressure cooker method. 

Please use the table of contents below to easily navigate through this post.

Sakkarai 

Wondering what that is? Well, it simply means ‘sugar’ in Tamil. Weirdly enough, we do not add sugar in this. But it is one of those dishes that has so many names. You can call it Sakkarai Pongal or Chakkara Pongal or sweet Pongal. It does not matter. What matters is that this is an exceptional recipe with minimal ingredients.

Pongalo Pongal

Celebrated for 3 days during the Tamil month ‘Thai’ (pronounced as thigh), this is the Thanksgiving festival of the Tamil people. On these days, we pray to the Sun God and humbly offer our harvests. Typically, we offer newly harvested rice. Since sugarcanes are in season, they are a part of the offerings as well.

Bhogi

The celebrations begin with Bogi or Bhogi. This is the day when we spring clean our houses in a sense. We declutter our things, paint our houses bright and draw beautiful Rangolis outside our entrance. I have vivid memories of making intrinsic patterns and filling them with vibrant colors.

In some places, we have the habit of ‘ Kaapu Kattu’. On the day of Bhogi, we put up mango leaves and a local flower cultivar called as Poolaipoo. This is said to cleanse the houses and keep away germs and bacteria. As a habit, we make Ven Pongal on this day as an offering.

Thai Pongal

The second day is when we worship Sun God. In the olden days, a big brass pot was used to make this Pongal. In villages, people come together and make Pongal in a common space like a temple.

My mother used to decorate the brass pot with jasmine strands, newly harvested turmeric roots and leaves along with ginger shoots. I used to smear  turmeric and vermillion on the decorated pot.

When the auspicious time arrived, she used to begin by adding water, newly harvested raw rice, moong lentils and a splash of milk to the pot. When the mixture boiled over, we used to call out ‘ Pongalo Pongal’.

After it is cooked, my mom used to offer it to the Gods along with sugarcane, jaggery, fruits and flowers.

Kanu Pongal and Maatu Pongal

The third day is when we worship cows and other animals including goats. Cows and goats get a nice shower. Then we smear turmeric on them and paint their horns in bright colors.

Finally, we make Pongal and offer it to them. This is because we believe that our harvest is impossible without them. This celebration is called Maatu Pongal.

On Kanu Pongal or Kaanum Pongal, people go to meet their loved ones or gather near rivers and streams. It is customary to pack a picnic style lunch featuring dishes like Puliodharai and Curd rice.

I guess I have talked enough about this wonderful festival. Oh and yes, I forgot to add. This is also celebrated in other parts of India. We have Bihu, Lohri, Makar Sankranti and Uttarayan too. What is amazing is that all the states feature similar ingredients in their festive menus.

Ingredients

This is a very straightforward recipe. Keeping beginners in mind, I am sharing a quick and effortless method here. Please note that sweet Pongal is traditionally made in an earthern pot on a wood fire. Today, this is slightly challenging and my method is something that you can use even if you are working that day.

Raw rice

You should use raw rice for this recipe. In Tamil Nadu, we get something called Pongal Arisi. This is the newly harvested rice of the season. It is a short grained rice variety. Unlike the Basmati, this does not have any strong flavor or aroma to it.

Why new rice?

Traditionally, since this is a thanksgiving of sorts, we offer the freshly harvested rice to Sun God. Instead of offering it as is, we make this Pongal and offer it. This is one aspect.

The other aspect is that new rice cooks faster. It also becomes mushy very soon, making it perfect for this dish. If you cannot source new rice, please use regular white Sona Masoori rice.

Moong lentils

I will not recommend substituting this with any other lentils. This is a traditional offering and it is best kept that way. On a totally different note, I just wanted to share that Moong helps in relieving acidity and reflux related issues.

Jaggery

Please do not use white or brown sugar. You will not get the same taste and flavor. Jaggery places a very big role in the final taste of your Pongal. When you add cubed jaggery, you will get a very light brown color Pongal.

If you choose to add organic jaggery, the color will be a deep brown, just like the one you see in my picture.

I have used powdered jaggery and highly recommend it. This not only makes the entire process faster but also effortless. Personally, I love the 24 Mantra Organic jaggery powder. This is not a sponsored post and is just a recommendation.

Aromatics

Green cardamom, edible camphor ( Pachai Karpooram) and ground dry ginger are what you will need for this recipe.

Kovil Chakkara Pongal

To get a typical temple style sweet Pongal, I recommend adding the edible camphor and  2 leaves of Tulsi ( Holy basil). Trust me, you will be instantly reminded of all that Dhonnai Pongal you savored during Margazhi.

Water

This dessert is gooey and mushy in consistency. So, we need more water than usual to cook it. 

Ghee

I will go ahead and call this the soul of this recipe. There is no Pongal without ghee. While you can make a vegan sweet Pongal with vegan ghee, I will not recommend this since this is not the traditional or authentic version.

Sweet Pongal With Milk 

Adding milk is optional. In general, we do not add milk in our house while making this. If you want a creamier and richer Pongal, add 2 tbsp full fat milk along with the water for the proportion of rice and water mentioned here in this post.

A word of caution though- do not add milk to the rice mixture after it cooks. Since we add jaggery, there is a good chance that the mixture may curdle. It is wise to cook the rice, lentils, milk and water together.

Jaggery for Pongal

I recommend using organic jaggery powder or jaggery for this recipe for convenience and ease. However, if you are using regular jaggery, then you will have to melt the jaggery and strain it through a colander to filter the impurities. This step is very important. 

To do this, combine the powdered jaggery with 1/4 cup water. Heat this mixture up until jaggery dissolves completely. When done, strain the mixture through a colander. Use the jaggery syrup in your Pongal.

Since we use 1/4 cup water here, reduce the water by 1/4 cup while pressure cooking the rice and lentils. 

Recipe Notes

1. Please do not use any other variety of rice for this other than raw rice or Sona Masoori. Basmati and other such varieties are a big no.
2. If you are using cubed jaggery, chop them into very tiny pieces and powder these pieces before adding them to the cooked rice mixture.
3. Adding ground ginger helps in digestion and flavor. This is optional but recommended.
4. Do not worry if the Pongal looks watery immediately after it is cooked. It will thicken as it cools. 
5. Avoid adding more water than mentioned here. 
6. Proportion of rice and dal varies from house to house. You can also add equal measures of rice and dal. But add 1 more cup water than mentioned here if you follow this proportion and adjust jaggery accordingly.
7. If you are making this using the Instant Pot, transfer the cooked Pongal to a serving dish immediately after its done. Please do not leave it on KEEP WARM mode. I found that the Pongal becomes dry and starts sticking to the bottom if this is done.

Instant Pot Sakkarai Pongal

You really did not think I will skip sharing how to make this in the Instant Pot, did ya? Making this in the IP is a cake walk. 

To begin with, rinse the dal and rice in a colander and set aside. Pound the cardamom and chop the cashews. 

Sauté the nuts and raisins

Insert the inner pot into the Instant Pot. Turn on SAUTE MODE- NORMAL- 6 Minutes. When the display reads hot, add the ghee. Wait for the ghee to melt completely. Once melted, add the cashews and raisins. Fry them till cashews begin to brown. Drain and set aside.

Add the rice and lentils

Now, add the pounded green cardamom pods. Press CANCEL. Immediately, tip in the washed rice and lentils. Add 2.75 cups water, 1/4 teaspoon salt and stir well to combine.  Ensure that the sealing ring has been fitted properly into the lid. Close the Instant Pot.

Instant Pot Cooking Time and Mode

Now, turn the VALVE to SEALING. Press PRESSURE COOK on HIGH PRESSURE and set the timer to 10 MINS. Allow the cooking cycle to complete. Wait for the pressure to release naturally.

When the natural pressure release is complete, switch off the Instant Pot, open the lid, and add the powdered jaggery along with the edible camphor and ground dry ginger. Keep stirring until the jaggery melts completely. 

Simmering

Once the jaggery has melted fully, switch on the Instant Pot and press SAUTE MODE on NORMAL for 2 minutes. Simmer till the saute cycle ends. Serve immediately.

Pressure cooker sweet Pongal

You can easily make this in a regular stovetop pressure cooker as well.

Rinsing

Place the raw rice and moong lentils in a colander and rinse well under running water. 

Pressure cooking

Transfer the washed rice and lentils to a vessel and add 2.75 cups water. Stir in 1/4 tsp salt and mix well. To a 3 liter deep pressure pan, add 1.5 cups to 2 cups water and place the vessel with the rice mixture into the pressure cooker.

Pressure cook on medium heat for 5 whistles. Wait for the pressure to release naturally. During this time, pound the green cardamom and keep it ready. When pressure releases, open the lid. To the cooked rice and lentils, add the powdered jaggery.

Adding jaggery and simmering

Mix well until all the jaggery is melted. Now, heat a heavy bottomed large pan with ghee. I used my 4 quart Dutch oven to do this. When the ghee melts, lower the heat, add cashews and saute them till light golden. Tip in the raisins and green cardamom. Fry till raisins become plump.

Now, add the rice mixture to the pan. Add the edible camphor and ground dry ginger. Mix well. Simmer on low heat for 2 to 3 minutes. Once done, serve hot.

More Pongal Recipes

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5 from 1 vote

Sakkarai Pongal

A traditional South Indian rice and lentil dessert sweetened with jaggery. This easy sweet Pongal can be made either in the Instant pot or in a regular pressure cooker.

Prep Time5 minutes mins

Cook Time25 minutes mins

Course: Dessert

Cuisine: Indian, South Indian, Tamil

Servings: 8

Calories: 272kcal

Equipment

• 1 Pressure cooker Use a 3 liter stovetop pressure pan.
• 1 Heavy bottomed pan if following the pressure cooker method.
• 1 6 qt Instant Pot if making in the Instant Pot
• 1 Colander
• 1 ladle

Ingredients

• 1/2 cup raw rice
• 1/4 cup moong dal
• 2.75 cups water
• 1/4 tsp salt
• 1.25 cups powdered jaggery
• 2.5 tbsp ghee
• 4 green cardamoms
• 2.5 tbsp broken cashews
• 2 tbsp raisins
• 1 pinch edible camphor
• 1/4 tsp ground dry ginger Sukku in Tamil

Instructions

Prep work

• Rinse the dal and rice in a colander and set aside.
• Pound the cardamom and chop the cashews.

Instant Pot

• Insert the inner pot into the Instant Pot.
• Turn on SAUTE MODE- NORMAL- 6 Minutes.
• When the display reads hot, add the ghee.
• Wait for the ghee to melt completely.
• Once melted, add the cashews and raisins.
• Fry them till cashews begin to brown. Drain and set aside.
• Now, add the pounded green cardamom pods.
• Press CANCEL.
• Immediately, tip in the washed rice and lentils.
• Add 2.75 cups water, 1/4 salt and stir well to combine.
• Ensure that the sealing ring has been fitted properly into the lid.
• Close the Instant Pot.

Instant Pot Cooking Time and Mode

• Now, turn the VALVE to SEALING.
• Press PRESSURE COOK on HIGH PRESSURE and set the timer to 10 MINS.
• Allow the cooking cycle to complete.
• Wait for the pressure to release naturally.
• When the natural pressure release is complete, switch off the Instant Pot.
• Open the lid, and add the powdered jaggery along with the edible camphor and ground dry ginger.
• Keep stirring until the jaggery melts completely.
• Simmering
• Once the jaggery has melted fully, switch on the Instant Pot and press SAUTE MODE on NORMAL for 2 minutes.
• Simmer till the saute cycle ends.
• Serve immediately.

Stovetop Pressure cooker Pongal

• Transfer the washed rice and lentils to a vessel and add 2.75 cups water.
• Stir in 1/4 tsp salt and mix well.
• To a 3 liter deep pressure pan, add 1.5 cups to 2 cups water and place the vessel with the rice mixture into the pressure cooker.
• Pressure cook on medium heat for 5 whistles.
• Wait for the pressure to release naturally.
• During this time, pound the green cardamom and keep it ready.
• When pressure releases, open the lid.
• To the cooked rice and lentils, add the powdered jaggery.

Adding jaggery and simmering

• Mix well until all the jaggery is melted.
• Now, heat a heavy bottomed large pan with ghee.
• When the ghee melts, lower the heat, add cashews and saute them till light golden.
• Tip in the raisins and green cardamom.
• Fry till raisins become plump.
• Now, add the rice mixture to the pan.
• Add the edible camphor and ground dry ginger.
• Mix well.
• Simmer on low heat for 2 to 3 minutes.
• Once done, serve hot.

Notes

1. Please do not use any other variety of rice for this other than raw rice or Sona Masoori. 
2. If you are using cubed jaggery, chop them into very tiny pieces and powder these pieces before adding them to the cooked rice mixture.
3. Adding ground ginger helps in digestion and flavor. 
4. Do not worry if the Pongal looks watery immediately after it is cooked. It will thicken as it cools. 
5. Avoid adding more water than mentioned here. 
6. The inner pot that I used to place in the stovetop pressure cooker is roughly 1.25 quarts or 1.12 liter in capacity.
7. If you are making this using the Instant Pot, transfer the cooked Pongal to a serving dish immediately after its done. Please do not leave it on KEEP WARM mode. I found that the Pongal becomes dry and starts sticking to the bottom if this is done.
8. Instant Pot timings may vary based on the geographic location.
9. Nutrition values are given here as a courtesy and are a rough guide. Please consult a qualified nutrition expert for better understanding of micros and macros.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 272kcal | Carbohydrates: 50g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 12mg | Sodium: 80mg | Potassium: 73mg | Fiber: 2g | Sugar: 32g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg

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