By Devi Poojari
January 8, 2026
Made to celebrate the occasion of Pongal across Tamil Nadu, the sakkarai pongal is a sweet preparation made using rice, jaggery and ghee. This easy recipe is a great way to acquaint oneself with the traditional dishes that mark the festival in the state.
½ cup rice, rinsed ¼ cup moong dal, rinsed 3 + ¼ cups water ¾ cup jaggery 2 cardamoms, crushed 6-7 cashews, halved 3 tablespoons ghee 4-5 saffron strands 2 tablespoons milk 7-8 raisins 1 pinch edible camphor (optional)
Soak the saffron strands in milk and set aside while adding the rice, moong dal and three cups of water to the pressure cooker.
Pressure cook for 3-4 whistles over medium heat and cool slightly before opening the lid.
In a saucepan, add the jaggery and remaining water to make a thin syrup over a low simmer.
Pour the jaggery syrup into the cooked rice and dal mixture and stir well to combine.
Add the crushed cardamom and saffron-milk mixture before stirring thoroughly.
Heat the ghee in a small pan and sauté the dry fruits until golden-brown; transfer to the pongal.
Turn off the heat once the mixture is thick but not solidified; add the edible camphor and serve warm.