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