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How To make Sakkarai Pongal? | Instant Sakkarai Pongal Recipe

Sakkarai Pongal is a traditional South Indian sweet dish that is usually made during the Pongal festival. It is made with rice, moong dal, jaggery, and ghee, and is flavored with cardamom and cashews. Sakkarai Pongal is a delicious dessert that can be enjoyed as is or with a side of coconut chutney.

Here is a breakfast recipe that is easy to prepare and delicious to eat.


  • 1 cup raw rice
  • 1/2 cup moong dal
  • 1 1/2 cups jaggery
  • 1/2 cup ghee
  • 1/2 cup cashews
  • 1/2 tsp cardamom powder
  • 2 1/2 cups water


  • Rinse the rice and moong dal in water and soak them together in water for about 30 minutes.
  • Heat 1 tbsp of ghee in a pressure cooker, and add the soaked rice and dal. Roast them for a minute.
  • Add 2 1/2 cups of water to the cooker and cook the rice and dal on a low flame for about 4 whistles.
  • Once the pressure is released, open the cooker and mash the cooked rice and dal mixture with a ladle.
  • In a separate pan, melt the jaggery with a little bit of water until it dissolves completely.
  • Strain the jaggery syrup to remove any impurities.
  • Add the jaggery syrup to the mashed rice and dal mixture and mix well.
  • Add the remaining ghee to the mixture and cook it on a low flame for about 10-15 minutes.
  • Fry the cashews in ghee until golden brown and add it to the Sakkarai Pongal mixture along with cardamom powder.
  • Mix well and let it cook for another 5 minutes.
  • Serve hot with a side of coconut chutney.


  • To make the Sakkarai Pongal more flavorful, you can add a few strands of saffron to the mixture.
  • You can also add a pinch of edible camphor for added flavor.
  • If you don’t have a pressure cooker, you can cook the rice and dal mixture in a pot with enough water until it is cooked through.
  • Make sure to keep stirring the mixture while cooking to avoid burning it.
  • Adjust the amount of jaggery according to your preference for sweetness.
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