Sakkarai Pongal With Basmati Rice Instant Cooking Easy Home

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An Appetizing Journey to Sakkarai Pongal with Basmati Rice

Sakkarai Pongal With Basmati Rice Instant Cooking Easy Home

Sakkarai Pongal, a traditional South Indian dessert, is renowned for its rich, sweet flavors. While it’s typically made with raw rice, using basmati rice adds an interesting twist, enhancing the aroma and texture of the dish. This blog post will guide you through the process of making Sakkarai Pongal with basmati rice.

About Sakkarai Pongal with Basmati Rice

Sakkarai Pongal is a staple during South Indian festivals. The use of basmati rice in this recipe offers a unique fragrance and slightly elongated grains, making the dish visually appealing and flavorful.

Items Required & Quantity

  • Basmati Rice – 1 cup
  • Moong Dal – ¼ cup
  • Jaggery – 1.5 cups
  • Ghee – 4 tablespoons
  • Cashews – a handful
  • Raisins – a handful
  • Cardamom Powder – 1 teaspoon
  • Water – 4 cups

Nutritional Information

A serving of Sakkarai Pongal approximately contains 300 calories, with around 3g of protein, 50g of carbohydrates, and 12g of fat. It also provides a decent amount of dietary fiber.

Preparation Time & Cooking Time

The preparation time for Sakkarai Pongal is about 15 minutes, and the cooking time is around 40 minutes.

Cooking Procedure Overview

The cooking process involves roasting moong dal, cooking it with basmati rice, and then adding jaggery. The dish is finally garnished with ghee-roasted cashews, raisins, and cardamom powder.

Detailed, Step-by-Step Cooking Procedure

  1. Dry roast the moong dal in a pan until it turns aromatic.
  2. Wash the basmati rice and add it to the roasted dal.
  3. In a pressure cooker, add the rice, dal, and water. Cook for about 5 whistles on medium heat.
  4. Meanwhile, dissolve jaggery in a little water and strain to remove impurities.
  5. Once the pressure releases from the cooker, mash the rice and dal slightly.
  6. Add the jaggery water to the mixture and cook on low flame until it thickens.
  7. In a separate pan, heat ghee and roast the cashews and raisins until golden.
  8. Add the cardamom powder to the ghee.
  9. Pour this ghee mixture over the Pongal and mix well.

Tips for Perfect Sakkarai Pongal

  • Soak the basmati rice for at least 30 minutes before cooking to ensure it cooks well.
  • Adjust the quantity of jaggery based on your desired sweetness level.
  • Always add the cardamom powder towards the end to retain its aroma.

Things to Know

Sakkarai Pongal is best enjoyed when served hot. It can be consumed as a dessert or even as a main meal during festivals.


Can I use another type of rice instead of basmati? Yes, you can use raw rice or any other type of rice. However, the texture and flavor may vary.

How long can Sakkarai Pongal be stored? Sakkarai Pongal can be stored in an airtight container and refrigerated for up to 2 days.

In conclusion, Sakkarai Pongal with basmati rice is a flavorful dish that brings a sweet delight to your festive occasions. Try this recipe and enjoy a unique take on a traditional favorite!

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