Maha Shivaratri Prasadam Pongal Recipe Easy Cooking Instant

Maha Shivaratri Prasadam Pongal is a traditional festive sweet dish offered to Lord Shiva during the auspicious festival of Maha Shivaratri. This sacred dish — a sweet rice and moong dal preparation called Sakkarai Pongal — couples creamy texture with rich flavours from jaggery, ghee, cardamom and nuts, serving as perfect prasadam and a cherished comfort food in many South Indian homes.

Recipe Card: Maha Shivaratri Prasadam Pongal

Ingredients For Maha Shivaratri Prasadam Pongal

• 1 cup raw rice (washed and drained)
• ¼ cup moong dal (lightly roasted)
• 2½ cups grated jaggery (adjust to taste)
• 4½ cups water
• ½ cup milk (optional, for richer texture)
• 3–4 tablespoons ghee (clarified butter)
• ¼ teaspoon cardamom powder
• 1 tablespoon cashews
• 1 tablespoon raisins
• A pinch of edible camphor (optional, for temple style)

Step-By-Step Instructions

1. Prepare Rice And Dal

Heat a pan and dry roast ¼ cup moong dal until it turns lightly golden and releases a nutty aroma — about 5 minutes. Set aside. Rinse the cooked rice and dal together under cold water until the water runs clear.

2. Cook Rice And Dal

In a pressure cooker, add the washed rice and roasted dal with 4½ cups of water. Close the lid and cook on medium flame for about 5–6 whistles (≈15 minutes) until both ingredients are soft and mashable. Release pressure carefully.

3. Melt Jaggery

In a deep saucepan, combine the grated jaggery with ¼ cup of water. Heat gently and stir until completely melted. Strain the jaggery syrup through a sieve to remove impurities.

4. Combine And Cook

In a heavy-bottomed pan, heat 3 tablespoons of ghee. Add the cooked rice-dal mash and pour in the warm jaggery syrup. Stir well on a low flame. If adding milk for richness, pour it in now, stirring continuously. Cook for about 8–10 minutes until the mixture thickens slightly.

5. Add Flavourings And Nuts

Sprinkle ¼ teaspoon cardamom powder and a pinch of edible camphor (optional) into the pongal. In a small separate pan, heat remaining ghee and roast the cashews and raisins until golden — about 2–3 minutes. Add them to the pongal, folding gently.

6. Final Touch And Serve

Keep the flame on very low for another 2–3 minutes to let the perfume and texture settle. Remove from heat and transfer to a serving bowl. This Maha Shivaratri Prasadam Pongal is now ready to be offered to Lord Shiva or served warm to family and guests.

Pro Tips From My Kitchen

• Roasting dal: Lightly roast moong dal instead of adding raw. This yields a better aroma and prevents dal from becoming too mushy.
• Jaggery quality: Use good quality unrefined jaggery — it deeply enriches flavour and colour of the Pongal.
• Edible camphor: Only add a tiny pinch. Too much camphor can overpower the sweet aroma.
• Pressure cooker nuance: Allow natural release of pressure after cooking rice and dal — this helps keep pongal creamy and not soggy.
• Milk optional: If serving temple prasadam, some families skip milk to keep the recipe pure with rice, dal and jaggery only.

Chef’s Notes

Substitutions

You can substitute jaggery with palm jaggery (karuppatti) for a deeper earthy sweetness, or reduce jaggery by 20–30% if you prefer less sugar. Vegan alternatives: replace ghee with coconut oil and use plant milk for creaminess.

Storage Tips

Store leftover Pongal in an airtight container in the refrigerator up to 2–3 days. Reheat gently on a low flame, adding a splash of water or milk if needed to loosen texture. Avoid storing at room temperature for more than 6–8 hours due to jaggery and milk content.

Nutrition Information Per Serving

Note: Exact values vary by ingredient quality and quantity used. Based on averages for sweet Pongal recipes with jaggery, rice and moong dal.

Maha Shivaratri And Pongal Traditions

During Maha Shivaratri, devotees fast and prepare simple but auspicious naivedyam (prasadam) for Lord Shiva. Sweet Pongal — known regionally as sakkarai pongal — is often part of this offering, embodying sweetness and abundance that devotees wish to dedicate. Similar to how Pongal is offered during the harvest festival, Maha Shivaratri Prasadam Pongal holds cultural significance and is served with devotion in many households.

Frequently Asked Questions (FAQs)

Can I Make This Pongal In An Instant Pot?

Yes! Use the “Rice/Multigrain” setting and add 4½ cups of water with rice and dal. Cook for 10–12 minutes on high pressure then follow the same jaggery syrup step.

What Is The Difference Between Ven Pongal And Sweet Pongal?

Ven Pongal is savory — flavoured with pepper, cumin and salt — whereas Sweet Pongal (sakkarai pongal) contains jaggery, ghee, cardamom and is traditionally served as prasadam.

Can I Add Coconut To Maha Shivaratri Prasadam Pongal?

Yes, fresh coconut pieces add texture and mild sweetness. Add them while cooking the rice and dal or in the tempered ghee with nuts.

Closing Thoughts

When I visited my grandmother’s home in Tamil Nadu during Maha Shivaratri, the aroma of sweet Pongal filled the air long before sunrise. What struck me the most was not just the flavour but the devotion with which every stir was made. I personally recommend preparing this Maha Shivaratri Prasadam Pongal with patience — the simple act of slow stirring blends flavours beautifully, creating a dish that’s both sacred and satisfying. May your offering be blessed and your celebrations joyous!