Sakkarai Pongal Recipe Without Moong Dal Instant Cooking

Sakkarai Pongal Recipe Without Moong Dal Instant Cooking is a delightful and comforting variation of the traditional Tamil sweet dish Sakkarai Pongal that skips moong dal yet delivers rich flavor with jaggery, rice, ghee, and aromatic spices. Traditional Sakkarai Pongal (Sweet Pongal) is a festive South Indian dish enjoyed during Pongal festival, symbolizing abundance and offering gratitude for the harvest. Typically made with rice and moong dal, this adapted recipe simplifies the process by eliminating dal and still yields a soft, flavorful result in under an hour.

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Ingredients

• 1 cup Raw rice (washed and drained)
• 1¾ to 2 cups Jaggery (grated or powdered)⁽¹⁾
• 3 cups Water
• 3 tbsp Ghee (clarified butter)
• 8–10 Cashews
• 2 tbsp Raisins
• 1 tsp Cardamom powder
• 1 pinch Nutmeg powder (optional)
• 1 pinch Salt
• 1–2 tbsp Milk (optional for extra creaminess)

Step-By-Step Instructions

Step 1: Prepare the Rice

Wash 1 cup of raw rice thoroughly under running water until the water runs clear. Soak the rice briefly for 10 minutes to help it cook evenly. Drain all excess water. (Timing: 10 mins)

Step 2: Cook the Rice

Add the drained rice to a heavy-bottomed pot or pressure cooker with 3 cups of water and a pinch of salt. Cook over medium flame until the rice becomes soft and mashable. If using a pressure cooker, cook for 3–4 whistles and let the steam release naturally. (Timing: 15–18 mins) Understanding Sakkarai Pongal Recipe Without is essential.

Step 3: Prepare the Jaggery Syrup

Meanwhile, place 1¾–2 cups grated jaggery into a small saucepan and add ⅔ cup of water. Heat gently until the jaggery dissolves completely. Strain the syrup to remove impurities and set aside. (Timing: 5–7 mins)

Step 4: Combine Rice and Jaggery

Once the rice is soft and slightly mushy, pour the warm jaggery syrup into the cooked rice. Stir continuously on a low flame to blend the jaggery evenly into the rice. Be careful to avoid sticking or burning. (Timing: 5–7 mins)

Step 5: Add Ghee and Aromatics

In a small pan, heat 3 tbsp of ghee. Add 8–10 cashews and fry until golden brown. Add raisins and fry until puffed. Pour this into the rice-jaggery mixture. Sprinkle 1 tsp cardamom powder and a pinch of nutmeg powder and mix thoroughly. (Timing: 3–5 mins) This relates to Sakkarai Pongal Recipe Without.

Step 6: Final Touch

If you prefer a creamier texture, stir in 1–2 tbsp of milk. Cook for another 2–3 minutes on low flame and then turn off the heat. Let it rest covered for 5 minutes for flavors to marry. (Timing: 5 mins)

Pro Tips From My Kitchen

• Choosing the right jaggery matters. I personally recommend using traditional unrefined jaggery over store-bought blocks because it melts better and imparts a deeper caramel aroma.
• Do not rush the jaggery syrup step — dissolving jaggery completely ensures smooth texture without gritty bits.
• When I visited Tamil Nadu during the Pongal festival, many cooks add a dash of edible camphor for a distinctive temple-style fragrance.

Chef’s Notes: Substitutions & Storage Tips

Substitutions

• Rice: You can use basmati or short-grain rice like sona masuri for a softer texture.
• Sweetener: For a slightly healthier twist, replace half the jaggery with date syrup — though this will change the traditional flavor.
• Oak option: To make this vegan, replace ghee with coconut oil and omit milk.

Storage Tips

Leftover Sakkarai Pongal can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk or water to restore the creamy texture.

Nutrition Information Per Serving (Approximate)

These values are based on standard sweet pongal nutrition estimates and adapted for this variation. Learn more about Sakkarai Pongal Recipe Without.

Why Try This Version?

Sakkarai Pongal is traditionally made with moong dal to add a creamy body and nutty flavor. In this recipe, by skipping moong dal, the rice itself becomes the star. This variation works especially well if you want a simpler dessert with fewer steps and ingredients — perfect for festival mornings or quick celebrations. The absence of dal also highlights the bold sweetness of jaggery, enriched with ghee and cardamoms that create a cozy, aromatic dish.

My Experience With Sakkarai Pongal

When I visited Madurai during the Pongal festival, I saw entire families preparing Sakkarai Pongal outdoors, offering it first to the Sun god before serving. What surprised me was how each household had a slightly different take — some added tiny bits of edible camphor for temple-style essence, while others used coconut pieces for extra richness. A friend’s grandmother once taught me that patience while cooking the jaggery syrup is the real secret to achieving that silky, melt-in-your-mouth texture.

FAQs

Can I make Sakkarai Pongal without ghee?

Yes, you can use a neutral oil like coconut oil, but ghee adds the authentic richness and aroma that is characteristic of traditional Sakkarai Pongal.

Is this recipe suitable for kids?

Absolutely. The flavors are mild and sweet, and you can reduce the jaggery amount slightly for a less sweet version if serving to young children.

Can I make this recipe sugar-free?

Yes. Replace jaggery with a sugar substitute like stevia or erythritol in small amounts, but it will alter the characteristic flavour. Test your sweetener of choice beforehand.

What makes Sakkarai Pongal different from other pongal dishes?

Sakkarai Pongal is the sweet version of pongal, whereas dishes like Ven Pongal are savory. The sweet version is made with jaggery and served as a celebratory dessert or prasadam during harvest festivals.