Sakkarai Pongal Recipe Milk Easy Instant Home Recipe
Sakkarai Pongal Recipe Milk Easy Instant Home Recipe
Sakkarai Pongal Recipe Milk is a creamy, sweet festive dish made by cooking rice, moong dal, jaggery, milk, ghee, nuts and spices to create a delicious South Indian treat perfect for festivals and home celebrations. Originating from traditional South Indian kitchens, this version adds milk for richness and creaminess alongside the usual sweetness from jaggery. Known for being offered as prasadam during poojas and festive days like Pongal and Sankranti, it combines culture and flavor in every spoonful.
Recipe Card
| Prep Time | 15 minutes |
|---|---|
| Cook Time | 45 minutes |
| Servings | 4 servings |
| Difficulty | Easy |
Ingredients With Exact Quantities
- 1 cup raw rice (pacharisi)
- ½ cup yellow split moong dal (pasi paruppu)
- 3 cups whole milk
- 2 cups water
- 1 cup jaggery (grated tightly packed)
- 1 tsp cardamom powder
- ¼ tsp edible camphor (optional)
- 3 tbsp ghee
- 10 cashew nuts
- 2 tbsp raisins
- Pinch of salt
Notes: You can adjust jaggery sweetness to taste and use full-fat milk for a richer texture.
Equipment You Need
- Pressure cooker or heavy-bottom pot
- Small pan for jaggery syrup
- Frying pan for nuts
- Strainer for jaggery syrup
Step-By-Step Instructions With Timings
Step 1: Prep Rice And Lentils (5 min)
Rinse 1 cup rice and ½ cup moong dal well until water runs clear. Drain and set aside. Understanding Sakkarai Pongal Recipe Milk is essential.
Step 2: Cook Rice And Dal With Milk (20–25 min)
In a pressure cooker, add rice, moong dal, 3 cups milk, 2 cups water, and a pinch of salt. Close lid and cook on medium heat for 3–4 whistles until soft and creamy. If using a pot, simmer covered until rice and dal break down (about 25 minutes).
Step 3: Prepare Jaggery Syrup (8 min)
While rice cooks, heat jaggery with a little water in a small pan over low heat until fully dissolved. Strain through a fine strainer to remove impurities. Set aside.
Step 4: Mix Sweetness Into Pongal (5 min)
Open the cooker or pot when steam subsides. Mash the rice and dal lightly with the back of a spoon. Pour the warm jaggery syrup into the cooked mixture. Add cardamom powder and edible camphor if using. Stir and cook on low flame for 5 minutes until combined. This relates to Sakkarai Pongal Recipe Milk.
Step 5: Fry Nuts And Final Assembly (5–7 min)
Heat 3 tbsp ghee in a small frying pan. Add cashews and fry until golden. Add raisins and cook until they puff. Pour the fried nuts and ghee over the sweet pongal. Mix gently.
Pro Tips From My Kitchen
- Soak rice and dal for 15 minutes before cooking to reduce overall cook time.
- I personally recommend using fresh cow’s milk — it adds a natural sweetness and creaminess that water can’t match.
- Grate jaggery finely so it melts faster and blends smoothly with the rice and lentils.
- When I visited temples like TTD Official Website, the sweet pongal served as prasadam had a glossy, rich texture — that’s the level of ghee you want for celebrations!
Chef’s Notes: Substitutions And Storage
- Substitutions: Use brown rice or millets for a healthier twist. Cashews can be swapped with almonds or pistachios.
- Edible Camphor: Optional. If using, make sure it’s culinary-grade, not for pooja lamps.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of milk to regain creaminess.
Nutrition Information Per Serving
| Nutrient | Amount Per Serving (approx) |
|---|---|
| Calories | ~350 kcal |
| Total Carbohydrates | ~70 g |
| Protein | ~6 g |
| Total Fat | ~5 g |
| Sugars | ~35 g |
These values are approximate and may vary with the amount of jaggery, ghee, and nuts used.
Why This Recipe Works Every Time
This version of Sakkarai Pongal Recipe Milk strikes a perfect balance of creamy, sweet, and aromatic flavors. The milk enriches the texture while jaggery delivers traditional sweetness cherished across South India. Combining lentils and rice gives it body, and the fried nuts add a delightful crunch. You’ll taste the festive spirit in every bite!
Frequently Asked Questions
Can I make Sakkarai Pongal without milk?
Yes. Traditional recipes often use only water, and the milk is optional but adds richness and creaminess to the dish.
Is edible camphor necessary?
No. It’s optional and mainly used in temple or festival preparations for aroma. Ensure it’s food-grade before using.
How do I fix thick pongal?
Add a little hot milk or water while reheating to bring it back to a gooey consistency. Learn more about Sakkarai Pongal Recipe Milk.
If you want to learn more about the cultural significance of pongal dishes, check the Pongal Wikipedia page for background on traditional variations.
