Sakkarai Pongal Recipe Without Pressure Cooker Easy Instant

Know the details about the Sakkarai Pongal Recipe Without Pressure Cooker Easy Instant, Sakkarai Pongal Recipe Without Pressure Cooker

Sakkarai Pongal Recipe Without Pressure Cooker

Sakkarai Pongal is a traditional South Indian dessert made during special occasions and festivals like Pongal and Makar Sankranti. This sweet dish is a delightful combination of rice, lentils, jaggery, and ghee that creates an irresistible, rich flavor. Let’s learn how to make Sakkarai Pongal without using a pressure cooker.

Sakkarai Pongal Recipe Without Pressure Cooker Easy Instant

Ingredients List

  • Raw Rice: 1 cup
  • Moong Dal (split yellow gram): 1/4 cup
  • Jaggery: 1.5 cups
  • Ghee (Clarified Butter): 4 tablespoons
  • Cashews: 10 pieces
  • Raisins: 10 pieces
  • Cardamom Powder: 1/2 teaspoon
  • Edible Camphor (optional): A pinch
  • Water: 4 cups

Nutritional Information

A serving of Sakkarai Pongal (approximately 100 grams) contains:

  • Calories: 250 kcal
  • Protein: 4 g
  • Carbohydrates: 40 g
  • Fat: 8 g
  • Fiber: 1 g

Please note that nutritional facts can vary slightly based on the specific ingredients used.

Preparation Time and Cooking Time

  • Preparation Time: 15 minutes
  • Cooking Time: 45 minutes

Cooking Procedure Overview

The process involves roasting rice and dal, cooking them in water until they turn mushy, and then adding the jaggery syrup. The pongal is flavored with cardamom and garnished with ghee-roasted cashews and raisins.

Detailed, Step-by-Step Cooking Procedure

  1. Roasting the Rice and Dal: Heat a tablespoon of ghee in a heavy-bottomed pan. Add the raw rice and moong dal to it. Roast them on a medium flame until they turn slightly golden.
  2. Cooking the Rice and Dal: Add water to the roasted rice and dal. Cook them on a medium flame until they turn soft and mushy.
  3. Preparing the Jaggery Syrup: In another pan, add jaggery and a little water. Cook this mixture until the jaggery completely dissolves. Strain this syrup to remove any impurities.
  4. Mixing the Ingredients: Add the jaggery syrup to the cooked rice and dal. Mix well and cook for another 10 minutes on a low flame.
  5. Adding the Flavor: Add cardamom powder and edible camphor (if using). Stir well.
  6. Garnishing: In a separate pan, heat the remaining ghee. Add cashews and raisins to it and fry until they turn golden. Add this to the pongal.
  7. Serving: Delicious Sakkarai Pongal is ready to serve!


  • Always use a heavy-bottomed pan to avoid burning the ingredients.
  • You can adjust the amount of jaggery based on your preferred sweetness level.
  • Adding edible camphor is optional but it gives a unique flavor to the pongal.

Things to Know

  • Sakkarai Pongal is traditionally served in a banana leaf.
  • It is often accompanied by savories like vada or spicy pongal.


Q: Can I use brown rice instead of white rice? A: Yes, you can use brown rice but it might alter the taste and cooking time.

Q: Is it necessary to use edible camphor? A: No, it is optional. It is used to enhance the flavor but can be skipped if unavailable.

Enjoy the process of making this traditional dessert and relish its rich taste. Happy Cooking!

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