Sakkarai Pongal Recipe With Milk Easy Instant Recipe Home

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Sakkarai Pongal Recipe with Milk: A Sweet Delight from South India

Sakkarai Pongal, a traditional sweet dish from South India, is a delightful blend of rice, lentils, and jaggery cooked in milk. This dish is a staple during the harvest festival of Pongal, but its creamy texture and rich flavour make it a favourite for any occasion. Here’s a step-by-step guide to help you prepare this delectable dessert.

Sakkarai Pongal Recipe With Milk Easy Instant Recipe Home

About Sakkarai Pongal

Sakkarai Pongal is not just a dish; it’s a celebration of flavours and traditions. The term ‘Pongal’ refers to the “boiling over” of milk and rice, symbolizing abundance and prosperity. ‘Sakkarai’ means sugar, but in this recipe, we use jaggery, lending the dish its distinctive taste and rich brown colour.

Items Required List & Quantity

  • Raw Rice – 1 cup
  • Moong Dal – 1/4 cup
  • Jaggery – 1.5 cups
  • Milk – 2 cups
  • Water – 3 cups
  • Ghee (Clarified Butter) – 4 tablespoons
  • Cashew nuts – 10 pieces
  • Raisins – 10 pieces
  • Cardamom powder – 1/2 teaspoon

Nutritional Information

A serving of Sakkarai Pongal (approximately 100 grams) contains about 320 calories, with 7 grams of protein, 50 grams of carbohydrates, 12 grams of fat, and 2 grams of fibre.

Cooking Time & Preparation Time

Preparation Time: 10 minutes Cooking Time: 30 minutes

Cooking Procedure Overview

The process involves cooking rice and moong dal in milk and water until soft. Jaggery is then added to impart sweetness, followed by ghee-roasted cashews, raisins, and a sprinkle of cardamom powder for added aroma and flavour.

Detailed, Step-by-Step Cooking Procedure

  1. Begin by washing the rice and moong dal together until the water runs clear.
  2. In a large pot, add the washed rice, moong dal, milk, and water. Bring this mixture to a boil on medium heat, stirring occasionally to prevent sticking.
  3. Once the rice and dal are cooked and soft, add the jaggery. Stir well until the jaggery completely dissolves.
  4. In a separate pan, heat 2 tablespoons of ghee. Add the cashews and raisins, frying them until they turn golden brown.
  5. Add the fried cashews, raisins, and remaining ghee to the rice and dal mixture. Sprinkle the cardamom powder and mix well.
  6. Cook on low heat for another 5-10 minutes, allowing the flavours to blend.
  7. Your Sakkarai Pongal is ready to serve!


  • While stirring the rice and dal mixture, make sure to scrap the bottom to avoid burning.
  • You can adjust the amount of jaggery based on your preference for sweetness.
  • You can also add a pinch of edible camphor or a few strands of saffron for added flavour.

Things to Know

  1. Sakkarai Pongal is traditionally served hot and can be enjoyed as a dessert or a main dish.
  2. The dish is gluten-free but not vegan due to the use of ghee and milk.


  1. Can I use brown rice instead of white rice? Yes, you can use brown rice, but it may alter the texture and cooking time of the dish.

  2. Can I use any other sweetener instead of jaggery? Jaggery is preferred for its distinct flavour, but you can use brown sugar or palm sugar as alternatives.

  3. Can I make Sakkarai Pongal without ghee? Ghee adds a rich flavour to the dish, but if you want to make it vegan or lower in fat, you can use coconut oil instead.

  4. How long does Sakkarai Pongal stay fresh? Sakkarai Pongal stays fresh for up to 2 days when refrigerated.

In conclusion, Sakkarai Pongal is more than just a sweet dish. It’s a celebration of traditions, flavours, and the joy of cooking. So, roll up your sleeves and bring a piece of South India into your kitchen today!

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