Authentic Sweet Pongal
As the kites take over the sky and the cool breeze of January sets in, we know Uttarayan (Makar Sankranti) is here! While we Gujaratis love our Chikki and Undhiyu, there is another divine dish that perfectly complements the festive vibes—Sweet Pongal (or Sakkarai Pongal).
Ingredients & Substitutions:
Rice
Traditionally, short-grain raw rice is used because it mashes well. Substitute: You can use Basmati rice, but the texture will be less creamy.
Yellow Moong Dal
Adds a lovely nutty flavor and creamy texture. Substitute: No direct substitute as this is essential for the authentic taste.
Jaggery (Gud)
The heart of the dish! Dark-colored jaggery gives that deep, rich color. Substitute: Organic jaggery powder or normal block jaggery works too.
Ghee
A generous amount of ghee is what gives Pongal its iconic gloss and aroma. We recommend using high-quality organic ghee.
👉 Sweet Pongal Ratio
The perfect Sweet Pongal ratio is 1 Cup Rice : ½ Cup Dal : 1.5 Cups Jaggery.
Authentic Sweet Pongal Recipe (Sakkarai Pongal) | Pressure Cooker Method
Originating from South India but loved globally, this dish is a warm, gooey hug in a bowl. Made with freshly harvested rice, moong dal, aromatic ghee, and jaggery, it is not just a dessert; it’s an offering to the Sun God for a bountiful harvest.If you are looking for a Sweet Pongal recipe that is easy, authentic, and foolproof, you have come to the right place. Let’s bring some sweetness to this Uttarayan!
Ingredients
- ½ cup Rice
- ⅓ cup Yellow Moong Daal
- 3 cups Water
- ½ cup Jaggery (grated or powdered)
- ½ cup Hot Water
- ½ tsp Cardamom Powder (Elaichi)
- 4 tbsp Ghee
- ½ cup Cashew Nuts
- 2 tbsp Raisins (Kismis)
Instructions
- In a pressure cooker, add the Moong Dal. Dry roast it on low-medium heat for 2-3 minutes until it turns slightly golden and fragrant. Don't let it brown! Add the rice to the cooker and wash both the dal and rice thoroughly with water 2-3 times.
- Add 2 cups of water to the rice-dal mixture. (We want a soft, porridge-like consistency, not fluffy grains).Close the lid and pressure cook on medium heat for 4 to 5 whistles. Let the pressure release naturally. Once opened, mash the rice and dal slightly with the back of a spoon.
- While the pressure settles, take a separate bowl or pan. Add the grated Jaggery and ½ cup of hot water.Stir continuously on low heat until the jaggery melts completely.Note: If your jaggery has impurities, strain this syrup through a sieve before adding it to the rice.
- Pour the melted jaggery syrup into the cooked rice-dal mixture.Mix everything properly. Turn the heat to low and cook this mixture for 2-3 minutes so the flavors blend well.Add Cardamom powder and mix. The texture should be loose and flowing; if it's too tight, add a splash of hot water.
- In a small tadka pan, heat 2 tbsp of pure Cow Ghee.
- I highly recommend using Akshayakalpa Organic Ghee for this recipe. It is made from organic milk using the traditional Bilona method, which gives it that authentic, granular texture and divine aroma that store-bought ghee often lacks.
- Once the ghee is hot, add the cashews and roast them until golden. Then add the raisins (they will puff up like little balloons).Pour this sizzling aromatic tempering over your Pongal mixture.
- Give it one final mix. Your divine, aromatic, and Simple & Easy Sweet Pongal is ready! Serve it hot, perhaps with a tiny extra drizzle of ghee on top.
Watch me cook this live:
Don’t just read the recipe—see exactly how to get that perfect texture in 4k quality.
