Sakkarai Pongal Nattu Sakkarai: Essential Sakkarai Pongal
Sakkarai Pongal Nattu Sakkarai Easy Cooking Instant Steps
Sakkarai Pongal Nattu Sakkarai is a beloved traditional South Indian sweet rice pudding made during harvest festivals like Pongal and Sankranti. This delicious dessert combines rice, moong dal, jaggery, ghee and aromatics to make a creamy, aromatic and comforting dish that is both prasadam-worthy and perfect for celebrations. Sakkarai Pongal—also known as Chakkara Pongal—is traditionally shared with family and friends after offering it to the gods during festival rituals such as Pongal Festival.
Recipe Card
| Prep Time | 15 mins |
|---|---|
| Cook Time | 40 mins |
| Total Time | 55 mins |
| Servings | 6–8 servings |
| Difficulty | Easy |
Ingredients (With Exact Quantities)
- 1 cup raw rice (sona masoori or short-grain) – rinsed and drained
- ¼ cup yellow moong dal (pasi paruppu) – rinsed
- ¾ cup jaggery (gur) – grated or crushed (adjust to taste)
- 3 cups water (for cooking rice & dal)
- ¼ cup ghee (clarified butter) – plus extra for drizzling
- 10–12 cashew nuts
- 10–12 raisins
- ½ tsp cardamom powder
- Pinch of edible camphor (optional for temple flavor)
- Pinch of salt
Step-By-Step Instructions With Timings
1. Preparing Base Ingredients (5 mins)
Rinse 1 cup of raw rice and ¼ cup of moong dal thoroughly until water runs clear. Drain and set aside. This ensures the grains cook evenly for that creamy texture.
2. Cook Rice & Dal (15–20 mins)
In a heavy-bottomed pot or pressure cooker, add the rice, moong dal and 3 cups of water with a pinch of salt. Cook on medium heat until the mixture is soft and nearly mushy. In a pressure cooker, this usually takes about 3–4 whistles. If cooking in a pot, bring to boil then simmer until creamy. Understanding Sakkarai Pongal Nattu Sakkarai is essential.
3. Melt Jaggery (5 mins)
While rice cooks, place ¾ cup grated jaggery with ¼ cup water in a small saucepan. Heat gently until completely dissolved, stirring to avoid burning. Strain through a fine sieve to remove impurities.
4. Combine Jaggery With Rice (10 mins)
Once the rice and dal are cooked, pour in the warm jaggery syrup. Stir continuously on low flame to blend. The mixture will bubble and thicken slowly; keep stirring so nothing sticks to the bottom.
5. Temper With Ghee & Dry Fruits (10 mins)
In a small pan, heat 2 tablespoons ghee. Add cashew nuts and fry until golden, then add raisins so they puff up. Pour this aromatic mix into the pongal. Add cardamom powder and a tiny pinch of edible camphor for that temple-style flavor. Continue to cook for another 5–7 minutes, adding the remaining ghee slowly for richness. This relates to Sakkarai Pongal Nattu Sakkarai.
6. Final Texture Check & Serve
The perfect Sakkarai Pongal Nattu Sakkarai should be creamy, with rice and dal perfectly melded. If it thickens too much, add a splash of warm water or milk to adjust. Serve hot with an extra drizzle of ghee on top.
Pro Tips From Personal Cooking Experience
- I personally recommend using freshly grated jaggery over pre-packaged blocks — it melts more evenly and gives an authentic aroma.
- Roast moong dal for a few minutes before cooking if you like a slightly deeper nutty flavor.
- If you visited a temple in South India during Pongal, you’d notice the rich aroma of pongal being prepared outdoors — that comes from generous ghee and cardamom. Try to replicate that in your kitchen!
- Timing is key: add jaggery only after rice is soft; jaggery can halt cooking if added too soon.
Chef’s Notes: Substitutions & Storage Tips
Substitutions
- Rice: Short-grain rice like sona masoori works best; basmati will be less creamy.
- Sweetener: If you don’t have jaggery, use ½ cup sugar plus ¼ cup jaggery for a milder sweetness.
- Vegan: Use plant-based ghee or coconut oil if avoiding dairy.
Storage Tips
- Refrigerate leftovers in an airtight container for up to 2 days.
- Reheat on low flame with a splash of water or milk to regain creaminess.
- Do not store with nuts added; they will soften and lose texture. Add fresh ghee-fried nuts when serving.
Nutrition Information Per Serving (Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 272 kcal |
| Carbohydrates | ~49 g |
| Protein | ~4 g |
| Fat | ~9 g |
| Sugar (from jaggery) | ~18 g |
These values are approximations based on traditional Sweet Pongal nutrition data.
Why This Recipe Works Every Time
Sakkarai Pongal Nattu Sakkarai blends simple ingredients into a dish that feels indulgent yet soulful. The balance between soft rice, sweet jaggery, aromatic cardamom and crunchy nuts gives layers of texture and flavor. This recipe uses just the right water-to-rice ratio so the dish remains creamy rather than mushy.
Frequently Asked Questions (FAQs)
Can I make Sakkarai Pongal Without A Pressure Cooker?
Yes — simmer in a deep pan with a tight lid for about 30–40 minutes, stirring occasionally to prevent sticking.
Why Is My Pongal Not Creamy?
Often this happens if rice and dal are undercooked before adding jaggery. Ensure rice is soft and breaking apart before adding sweet syrup.
Can I Add Milk For Extra Creaminess?
Absolutely — adding ¼ cup warm milk at the end makes it richer. Many families do this for a decadent touch. Learn more about Sakkarai Pongal Nattu Sakkarai.
