Sakkarai Pongal

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  •      Raw rice   3/4 cup
  •      Moong dal  3 tblsp
  •      Jaggery  1 cup (reduce to 3/4 th cup acc to the sweetness of the jaggery)
  •      Cashew nuts  10
  •      Raisins  few
  •      Cardamom powder  a pinch
  •      Ghee  3-4 tblsp
  •      Milk   1/4 cup


  • Wash the Rice and Moong dal.
  • In  a pressure cook, add a tbsp ghee, then add Rice and Moong dal( fry in ghee for 2 minutes).
  • Add water and pressure cook for 3 whistles


  • In a kadai,add a tblsp of ghee and fry the cashewnuts and raisins seperately till golden brown.
  • Keep aside.

  •  Add jaggery in the kadai and add a few tblsp of water to it.
  • Stir in between till the jaggery melts.
  • Filter the impurities.
  • Again heat the jaggery syrup in the kadai for 5 mins.


  • Mash the cooked rice nicely by adding milk to it.
  • Add the rice mixture to the jaggery syrup.
  • Mix nicely to avoid forming lumps
  • Keep the stove in low flame.


  •  Add ghee ,elachi powder to it.
  • Garnish with cashew and raisins and transfer to a serving bowl.