Sakkarai Pongal Pressure Cooker Easy Sweet Recipe
Sakkarai Pongal Pressure Cooker Easy Recipe For Sweet Success
Sakkarai Pongal Pressure Cooker is a beloved South Indian sweet dish made with rice, moong dal and jaggery, cooked perfectly in a pressure cooker for creamy texture and festive flavour. This recipe brings together traditional temple-style ingredients with a quick, reliable pressure cooker method that’s perfect for both celebrations and everyday sweet cravings. Sakkarai Pongal is especially popular during harvest festivals like Pongal or Sankranti because it symbolizes prosperity and abundance. Wikipedia: Pongal captures the cultural importance of this dish in South Indian cuisine.
Recipe Card
| Prep Time | 10 mins |
|---|---|
| Cook Time | 20–25 mins (4-5 whistles) |
| Servings | 4 |
| Difficulty | Easy |
Ingredients
Follow these exact quantities for authentic pressure cooker Sakkarai Pongal:
- ¾ cup raw rice (sona masuri or similar) – washed and drained
- 2 tbsp yellow moong dal (pasi paruppu) – roasted
- 3 cups water (for cooking rice & dal)
- ¾ cup jaggery (heaped) – grated or powdered
- ⅓ cup water (for jaggery syrup)
- 2–3 tbsp ghee
- 10–12 cashews
- 2 tbsp raisins
- ¼ tsp cardamom powder
- A pinch of edible camphor (optional, temple flavour)
- A tiny pinch of salt
These quantities are adapted from trusted sources and traditional temple recipes. Understanding Sakkarai Pongal Pressure Cooker is essential.
Step-By-Step Instructions
Step 1: Prepare Dal And Rice
Heat the pressure cooker on medium flame. Add 2 tbsp moong dal and dry roast until light golden and aromatic (about 2–3 mins). This improves texture and prevents mushy dal. Add the washed rice to the cooker.
Step 2: Add Water And Cook
Pour 3 cups of water into the cooker along with a pinch of salt and 1 tsp ghee. Close the lid and cook on medium heat until you hear 4–5 whistles. Turn off the heat and let pressure release naturally (about 10 mins). The rice and dal should be soft and breaking apart. Mash lightly with the back of a ladle.
Step 3: Make Jaggery Syrup
While rice cooks, combine ¾ cup jaggery with ⅓ cup water in a saucepan. Heat gently until jaggery fully dissolves (about 5 mins). Filter to remove impurities, then keep warm. Stir in cardamom powder and edible camphor if using. This syrup adds shine and depth of flavour to the Pongal. This relates to Sakkarai Pongal Pressure Cooker.
Step 4: Combine And Cook
Pour the jaggery syrup into the cooked rice and dal mixture. Stir gently, then cook on low heat for 5 mins until creamy and well combined. Keep stirring so it doesn’t stick. Adjust consistency with hot water if needed.
Step 5: Temper And Garnish
In a small pan, heat 2 tbsp ghee. Fry cashews until golden (2–3 mins). Add raisins and fry until they puff up. Pour this ghee temper over the Pongal for rich aroma and texture. Serve hot.
Pro Tips From Personal Experience
- I personally recommend roasting the moong dal lightly before pressure cooking — it prevents the dal from turning too mushy and balances the creamy texture.
- When I visited Tamil Nadu during Pongal festival, I noticed temple priests often add a pinch of edible camphor for that distinctive aroma. Try it once for authentic flavour.
- Ensure jaggery is fully dissolved before combining with rice; undissolved jaggery can crystallise the Pongal after cooling.
- If your Pongal thickens too quickly, splash a little hot water and mix; it relaxes the texture without losing sweetness.
Chef’s Notes
Substitutions
- Brown rice: Works if you want a nuttier flavour; increase water by ½ cup and add another whistle of cooking.
- Vegan option: Use coconut oil instead of ghee and toasted coconut flakes in the tempering for tropical notes.
- Coconut milk: Replace ½ cup water with coconut milk for extra richness (common in some regional variants).
Storage Tips
- Store leftover Pongal in an airtight container in the refrigerator for up to 2 days. Reheat gently with a splash of milk or hot water.
- This dish thickens on cooling due to jaggery and starch interaction; add hot water or milk while reheating to restore creamy consistency.
Nutrition Information (Per Serving)
| Calories | ~270–350 kcal* |
|---|---|
| Carbohydrates | ~48–70 g |
| Protein | ~4–6 g |
| Fat | ~5–7 g |
*These values are approximate averages based on typical Sweet Pongal nutrition data. One serving of Sweet Pongal provides around 272 calories. Learn more about Sakkarai Pongal Pressure Cooker.
Why This Recipe Works
The pressure cooker method makes Sakkarai Pongal effortless. By letting steam do the work, rice and lentils cook evenly without constant stirring. The jaggery syrup infuses sweetness gently while tempering with ghee and nuts gives every bite a festive, rich finish. This traditional dish has stood the test of time for its balance of textures and flavours.
Frequently Asked Questions
Can I make this without a pressure cooker?
Yes, you can cook on stovetop in a heavy pot — simmer rice and dal with water until soft, but expect longer cook time (30–40 mins). Stir frequently to prevent sticking.
Why did my Pongal turn grainy after cooling?
Jaggery crystallises if not fully dissolved or if cooked at high heat. Warm gently and add hot water when reheating to smooth it out.
Can I reduce sugar or jaggery?
Yes. Reduce jaggery to ½ cup for less sweetness. You can also add grated fresh coconut to balance sweetness naturally.
Celebrate With Sakkarai Pongal
Sakkarai Pongal Pressure Cooker method brings a rich festive tradition to your kitchen with minimal fuss and dependable results. Whether you’re preparing it for Sankranti, a temple offering, or a sweet treat for family, this recipe delivers creamy texture, balanced sweetness, and comforting warmth in every bite.
