Sakkarai Pongal / சக்கரை பொங்கல்

What a better day to make and post a Pongal recipe than on Thai Pongal day?. I have been wanting to post this recipe for a long time, but was hesitant due to the fact I don’t get quality Jaggery in the States like we do in India. Finally, i was able to get it recently from India and the Sakkarai Pongal came out very well. Indeed mouth-watering!!!

Sakkarai Pongal / சக்கரை பொங்கல்


  • Rice – ½ Cup
  • Moong dal – 2 tbsp
  • Grated Jaggery – 1 cup / to taste
  • Cardomom powder – ¼ tsp
  • Ghee (melted) – ½ cup / to taste
  • Cashew nuts – 10 nos
  • Raisins – 1 tbsp
Serves – 3 persons

Preparation Time – 30 min


Sakkarai Pongal Ingredients
  • Wash the Rice and Moong Dal.
  • Take a Vessel and add the washed Rice and Moong dal. Add 3.5 cups of water + ½ cup of Milk. Cook it for 4 whistles. Let the steam down. Open the Cooker and mashed the rice well.
Making of Sakkarai Pongal
  • Take heavy bottom pan and add the Jaggery. Add ¼ cup of water. Let it dissolve in medium flame heat. Now take it out and filter the impurities. Pour the filtered Jaggery water and bring into boil for 5 minutes. (It will bubble up and start calming down).
Making of Sakkarai Pongal
  • Now add the mashed Rice and mix it well. Add Ghee, Cardamom powder and mix it well.
  • Fry the Cashew nuts and Raisins with 1 tbsp of ghee. Garnish on to the Sakkarai Pongal.
Making of Sakkarai Pongal
  • Serve the hot and tasty Sakkarai Pongal to everyone. Enjoy!.

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