Sakkarai pongal, or sweet pongal, is the dish at the centre of the Tamil harvest festival of Pongal. Freshly harvested rice is cooked with moong dal and jaggery in a new clay pot, often outdoors in the sun, and the moment it boils over is celebrated with shouts of pongalo pongal. It is also a common temple offering.
The flavour is rich and sweet, with the earthy depth of jaggery, the fragrance of cardamom and a hint of edible camphor. Generous amounts of ghee give it a glossy, soft texture, while fried cashews and raisins add crunch and bursts of sweetness. It is festive and rich. Ghee is never measured sparingly here.
Sakkarai pongal is eaten as a festive dessert or offering. It is best served warm, and a small spoonful of ghee on top makes it even richer. On the festival day, families cook it in a decorated clay pot outdoors, offering it to the sun god before sharing it. Leftovers are eaten cold the next day.
At a glance
| Region | Tamil Nadu |
|---|---|
| Cuisine | Tamil |
| Diet | Vegetarian |
| Course | Dessert |
| Prep time | 10 minutes |
| Cook time | 35 minutes |
| Total time | 45 minutes |
| Serves | 4 |
| Spice level | Mild |
| Difficulty | Easy |
| Gluten-free | Yes |
| Key ingredients | rice / moong dal / jaggery / ghee |
Ingredients
- 1/2 cup raw rice
- 2 tbsp moong dal
- 2 1/2 cups water
- 1/2 cup milk
- 3/4 cup (150 g) grated jaggery
- 1/4 cup water for jaggery
- 4 tbsp ghee
- 10 cashews
- 1 tbsp raisins
- 1/2 tsp cardamom powder
- A tiny pinch of edible camphor (pachai karpooram)
- A pinch of nutmeg
Method
- Dry roast the moong dal on low heat for 2 minutes until fragrant. Wash with the rice.
- Pressure cook the rice and dal with water and milk for 4-5 whistles until very soft. Mash lightly.
- Melt the jaggery in 1/4 cup water on low heat, strain to remove impurities, and simmer for 2-3 minutes until slightly thick.
- Add the jaggery syrup to the cooked rice and dal and stir on low heat for 5 minutes until combined and thick.
- Add 2 tbsp ghee, cardamom, camphor and nutmeg and stir.
- Fry the cashews and raisins in the remaining ghee until golden and plump, and pour over the pongal.
Tips
- Use a very tiny pinch of edible camphor; too much is overpowering.
- The pongal thickens on cooling; add warm milk to loosen.
- Dark jaggery gives a deeper colour and flavour.
Serve with
Served warm on its own or alongside ven pongal and vada.