Sweet Pongal (Sakkare Pongal)

 

 

If there’s one dish that brings together devotion and indulgence in equal measure, it’s Sakkare Pongal.

Prepared during festivals like Sankranti or offered as prasadam in temples, this sweet rice-lentil dish is rich with jaggery, ghee and cardamom — slow-cooked until everything melts into a soft, comforting blend of sweetness and warmth.

🛒 Ingredients:

• Raw rice

• Moong dal

• Jaggery

• Ghee

• Cardamom powder

• Cashews

• Raisins

• Water

 Method:

1. Dry roast the moong dal lightly until aromatic.

2. Wash rice and combine it with the roasted moong dal.

3. Pressure cook both together with water until soft and mushy.

4. In a separate pan, melt the jaggery with a little water and strain to remove impurities if needed.

5. Add the jaggery syrup to the cooked rice-dal mixture and mix well.

6. Cook on low flame for a few minutes until the mixture thickens.

7. Add cardamom powder and generous amounts of ghee.

8. In another small pan, fry:

   • Cashews

   • Raisins

   in ghee until golden.

9. Add this to the pongal and mix gently.

 Serving Suggestion:

Serve warm as:

• Festival prasadam

• Breakfast sweet

• Or as a post-meal dessert

 A Note from Tradition:

Sweet Pongal was often the first offering made to the Sun God during Sankranti celebrations — symbolising gratitude for a bountiful harvest and prosperity in the coming year.