Sakarai Pongal (Sweet Pongal)


  • Raw rice 250 grams (½ lb)
  • Paasi paruppu (Moong dal) 50 grams (½ cup)
  • Vellam (Jaggery/Brown sugar) 300 grams (¾ lb)
  • Cashews 10 no
  • Raisin (dry grapes) – 20 no
  • Cardamom 10 split
  • Coconut cut into tiny bits (1/2 cup)
  • Ghee (clarified butter) 100 grams (½ cup)


  1. Fry the moong dal in a pan without oil till it turns light brown
  2. Mix the rice and dal together and and press cook (3 whistles +3 m sim) with water (3 to 4 cups of water for each cup of rice+dal). When cool, open the cooker and lightly smash the rice-dhal mix. Check the consistency, if watery, heat in sim mode further with constant mixing to get desired consistency
  3. Heat ½ cup water in a pan with the brown sugar and boil till the syrup reaches the consistency where if you take a pinch of the syrup between your fingers it should be sticky and form a thread between the fingers
  4. Remove from heat and mix the boiled rice to the syrup
  5. Fry the cashews, raisins and coconut bits, each separately, in 2 tsp ghee till they brown lightly and add to the rice
  6. Add crushed cardamoms and the left over ghee and mix well
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