Sakkarai Pongal

Sakkarai Pongal Recipe

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About Sakkarai Pongal Recipe:

A south Indian delicacy which resembles rice pudding sweetened with jaggery and mildly flavoured with green cardamom. This sweet dish is prepaed on special occasions and festivals and is served as a dessret after meal in the South Indian Region. Try it on for yourself by following this easy recipe to enjoy the sweet taste and amazing flavour of Sakkarai Pongal.

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  • 8 Ingredients
Adjust Servings :

Ingredients for Sakkarai Pongal Recipe

  • 1/2 cup Sona Masoori rice
  • 1 cup Split yellow moong dal
  • As required Salt
  • 4 cup Water
  • 2 tablespoon Ghee
  • 2 tablespoon Cashew nuts halved
  • 1 cup Jaggerygrated
  • 1 teaspoon Cardamom powder
  • 17g Fat(5.69%)
  • 61g Protein(20.58%)
  • 192g Carbs(65.20%)
  • 23g Fiber(7.93%)
  • Other(0.60%)
Current Totals
  • Fat
  • Protein
  • Carbs
  • Fiber
  • Carbs
  • Protein
  • Fiber
  • Fat
Vitamins & Minerals
  • Calcium
  • Iron
  • Vitamin A
  • Vitamin B1
  • Vitamin B2
  • Vitamin B3
  • Vitamin B6
  • Vitamin B9
  • Vitamin B12
  • Vitamin C
  • Vitamin E
  • Copper
  • Magnesium
  • Manganese
  • Phosphorus
  • Selenium
  • Zinc

* Percent Daily Values are based on a 2000 calorie diet.

All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment


How to Make Sakkarai Pongal Recipe

step 1


In a cooker add ½ cup sona masoori rice, 1 cup split yellow moong dal, salt to taste and 4 cups of water. Pressure cook for 3 whistles and the turn heat to low and simmer for another 3 to 4 minutes. Turn off the heat and allow pressure to release naturally.

step 2


Open the cooker and lightly mash the rice and dal mixture, to make it a little mushy but still having a little grainy texture. Do not mash it to a complete pulp. Keep aside.

step 3


In a preheated pan add 2 tbsp ghee and allow to melt. Then add 2 tbsp halved cashew nuts (optional). Roast on low to medium heat for 1 to 2 minutes till light brown and crispy.

step 4


Then add desired quantity of mashed rice dal mixture into the pan with the roasted cashew nuts and mix. Add 1 cup grated jaggery and 1 tsp cardamom powder. Cook till the jaggery melts and mix well to combine all the ingredients to get a homogeneous mixture. Turn off the heat, sakkari pongal is ready