Sakkarai Pongal Cooker Jaggery Instant Easy Cooking

Sakkarai Pongal Cooker Jaggery is a beloved South Indian sweet rice dish traditionally made during Pongal and other festivals. This easy sweet comfort food combines rice, dal and jaggery into a rich, creamy treat that practically melts in your mouth. In this recipe, we’ll show how to make this classic in a pressure cooker with precise timings, step-by-step instructions, and expert cooking tips.

Recipe Card

Ingredients

• 1 cup raw rice (250 ml)
• ¼ cup moong dal (yellow split lentils)
• ¾–1 cup jaggery (approximately 200 – 240 g) – adjust sweetness
• 3 cups water for cooking rice/dal
• ⅓ cup water for jaggery syrup
• ½ tsp cardamom powder
• 2–3 tbsp ghee (clarified butter)
• 10–12 cashew nuts
• 2 tbsp raisins
• 1 pinch edible camphor (optional, for temple-style flavor)
• Pinch of salt

Equipment

• Pressure cooker (3–4 L capacity)
• Heavy bottom pan
• Strainer for jaggery syrup
• Ladle

Step-by-Step Instructions

Step 1: Prep Rice & Dal (10 min)

Measure and rinse 1 cup rice and ¼ cup moong dal until water runs clear. Drain and set aside. This helps ensure no starchy cloudiness while cooking.

Step 2: Roast Dal (5 min)

Heat the pressure cooker (without lid) on medium flame. Add ¼ cup moong dal and dry roast for about 5 minutes until lightly aromatic and slightly golden. Roasting adds a subtle nutty flavor to the final pongal. Understanding Sakkarai Pongal Cooker Jaggery is essential.

Step 3: Cook Rice + Dal (15–20 min)

Add the rinsed rice to the roasted dal. Pour 3 cups of water and a pinch of salt. Close the pressure cooker with the lid and cook on medium heat for about 3–4 whistles (12–15 min). The rice and dal should be mushy and soft. After cooking, release pressure naturally and mash the mixture lightly.

Step 4: Make Jaggery Syrup (8–10 min)

In a separate pan heat ⅓ cup water, add jaggery and melt it on low flame. Once dissolved, let it simmer for 3–4 minutes so it begins to thicken slightly. Strain the syrup to remove impurities and set aside. Filtering is important because jaggery often contains sand or particulate matter.

Step 5: Combine & Cook (5–7 min)

Pour the jaggery syrup into the mashed rice/dal mixture in the cooker. Add cardamom powder and stir gently. Cook on medium-low flame for about 5–7 minutes till the jaggery blends well with the rice and it begins to bubble with a glossy sheen. This relates to Sakkarai Pongal Cooker Jaggery.

Step 6: Tempering (5 min)

In a small pan heat 2–3 tbsp ghee. Add cashews and fry until golden. Then add raisins and sauté until plump. Optionally sprinkle a pinch of edible camphor for aroma (ensure it is food-grade camphor). Stir and immediately mix into the sweet pongal.

Pro Tips From Personal Cooking Experience

• Use fresh, good-quality jaggery (paagu vellam preferred) for the most authentic taste and color.
• Don’t overcook jaggery syrup till stringy stage — it thickens further with rice; over-cooking makes pongal hard once cooled.
• If the pongal feels dry, add a splash of very hot water or milk while cooking to maintain creaminess.
• For a richer flavor, brown the cashews lightly before adding raisins.
• Slightly mash rice/dal after pressure cooking to get that cozy, pudding-like texture.

Chef’s Notes

Substitutions

• Rice Variant – Swap with sona masoori or jasmine rice for softer texture.
• Vegan Option – Replace ghee with mild coconut oil; flavor will be different but still tasty.
• Sugar Alternative – Date palm jaggery gives deeper caramel notes.

Storage Tips

• Cool completely before refrigerating in an airtight container — lasts 2–3 days.
• Reheat before serving with a drizzle of hot water to loosen the texture.
• Do not add milk while storing; milk may curdle upon reheating.

Nutrition Information (Approx per Serving)

Nutrition is estimated based on a standard Sweet Pongal recipe value from ClearCals database (100 g serving ~201 kcal).

Why This Recipe Works

This version of Sakkarai Pongal balances sweetness, creaminess, and texture — thanks to the pressure cooker method that cooks rice and dal evenly. A well-filtered jaggery syrup avoids grit and ensures glossy, aromatic results. The tempering with ghee and nuts brings richness and a festival feel that’s hard to resist. Learn more about Sakkarai Pongal Cooker Jaggery.

Traditional & Cultural Note

Sakkarai Pongal, literally “sweet pongal” (with “sakkarai” meaning sweet/jaggery), is often offered as prasadam in Hindu temples after prayers — particularly to goddess Lakshmi and during harvest festivals like Pongal festival, celebrating prosperity and gratitude.

Frequently Asked Questions

Can I make this without a pressure cooker?

Yes — cook rice and dal with extra water in a heavy pan until soft, then add jaggery syrup. Stove-top method takes a bit longer but tastes traditional.

Why is my pongal grainy?

If jaggery isn’t fully dissolved or not strained, it may leave sandy texture — always dissolve and strain well.

Can I reduce sugar?

You can reduce jaggery to ½ cup or substitute with coconut sugar; reduce sweetness to your preference.