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sakkarai pongal recipe

Pongal Sweets 2025: Must-try Sakkarai Pongal Recipe By Chef

Ring in the festive spirit of Pongal 2025 with a sweet twist! Our expert, Chef Arokiya Doss shared the perfect recipe for the traditional Sakkarai Pongal, a classic South Indian dessert.
Editorial
Updated:- 2025-01-15, 09:54 IST

With the festivities of Pongal 2025 unfolding before us, the sweet aroma of Sakkarai Pongal wraps around us, teasing our taste buds. This beloved sweet dish is a traditional South Indian delight and a staple of the Pongal celebrations. Made with a masterful blend of jaggery, ghee, and cardamom, Sakkarai Pongal is carefully crafted to evoke the warmth and joy of the harvest season. In this article, we will share the perfect Sakkarai Pongal recipe shared by Chef Arokiya Doss, Head Chef at The Malabar Coast, Noida.

How To Make Sakkarai Pongal At Home

How To Make Sakkarai Pongal At Home?

To make Sakkarai Pongal, start by washing rice and dal thoroughly and then, cook them together until soft. Next, dissolve grated jaggery in water and strain out impurities to create a jaggery syrup. Now, combine the cooked rice mixture with the jaggery syrup and cook until well combined. Then, add flavour and richness with cashews and raisins fried in ghee and add cardamom powder. Finally, combine the fried mixture with the Sakkarai Pongal and serve!

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Sakkarai Pongal Recipe Recipe Card

Sakkarai Pongal, a classic dessert from Tamil Nadu, is a delightful treat that celebrates tradition and taste. Here is an easy recipe to make it at home.

Vegetarian Recipe
Total Time: 50 min
Prep Time: 10 min
Cook Time: 40 min
Servings: 4
Level: Low
Course: Desserts
Calories: 300
Cuisine: Indian
Author: Jyoti Sethi

Ingredients

  • 1/2 cup of raw rice
  • 1/4 cup of yellow moong dal (split yellow lentils)
  • 1 cup of grated jaggery
  • 3 cups of water for cooking rice and dal
  • 3 tablespoons of ghee (clarified butter)
  • 10-12 cashews
  • 8-10 raisins
  • 1/4 teaspoon of cardamom powder
  • a pinch of edible camphor (optional)

Step

  1. Step 1:

    Thoroughly wash the raw rice and yellow moong dal. Then, add three cups of water and pressure-cook the mixture for three whistles or until soft and mushy.

  2. Step 2:

    In half a cup of water, dissolve grated jaggery over low heat. Then, strain to remove impurities and set aside.

  3. Step 3:

    In a heavy-bottomed pan, combine the cooked rice-dal mixture with the jaggery syrup. Cook on low heat, stirring continuously to avoid sticking, for about 10 minutes.

  4. Step 4:

    In a small pan, heat some ghee and fry cashews and raisins until golden. Then, add cardamom powder and a pinch of edible camphor (if using) to the mixture.

  5. Step 5:

    Mix the fried cashews and raisins into the Sakkarai Pongal. Stir well and cook for 2-3 more minutes, serve and enjoy!

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