Sakkarai Pongal Coconut Milk Recipe Easy Cooking Steps

Sakkarai Pongal Coconut Milk is a rich and creamy variation of the classic South Indian sweet dish that pairs the deep sweetness of jaggery with the luxurious texture of coconut milk, making it a delightful treat for festivals, special occasions, or family gatherings.

Sakkarai Pongal (also known as Chakkara Pongali in Telugu and Sweet Pongal in English) is a beloved traditional South Indian recipe made from rice, moong dal, jaggery, and flavorings like cardamom, ghee, and dry fruits, often prepared during the Pongal festival, a major harvest celebration.

Recipe Card

Ingredients List With Exact Quantities

• Raw rice: 1 cup (about 180 g)
• Moong dal (pasi paruppu): ½ cup (about 100 g)
• Coconut milk (thick + thin): 2 cups (about 475 ml)
• Jaggery (grated): 1 ¼ cups (about 250 g)
• Water: 2 cups (for cooking rice & dal)
• Ghee: 4 tbsp (about 60 ml)
• Cardamom powder: 1 tsp
• Cashews: 12–15 nuts
• Raisins: 2 tbsp
• Salt: A pinch
• Fresh grated coconut (optional): ½ cup (for garnish)

Step-by-Step Instructions With Timings

Step 1: Prepare Rice And Dal (5 Minutes)

Wash the rice and moong dal together under running water until the water runs clear. Drain and keep aside. This initial preparation helps ensure even cooking. Understanding Sakkarai Pongal Coconut Milk is essential.

Step 2: Cook Rice And Dal (20 Minutes)

In a heavy-bottom pot or pressure cooker, add the soaked rice and moong dal with 2 cups of water. Cook on medium heat for about 15–20 minutes until the rice and dal are very soft and mushy. If using a pressure cooker, pressure cook for 3–4 whistles. Mash lightly with a spoon once done. (20 mins)

Step 3: Make Jaggery Syrup (5 Minutes)

While the rice and dal are cooking, mix grated jaggery with ½ cup of warm water in a small pan and heat until the jaggery completely dissolves. Strain this syrup through a sieve to remove impurities. Keep warm. (5 mins)

Step 4: Add Coconut Milk (5 Minutes)

Once the rice and dal mixture is ready and smooth, slowly stir in the coconut milk. Keep the flame on low so the mixture doesn’t curdle. Stir gently for about 5 minutes to combine. (5 mins) This relates to Sakkarai Pongal Coconut Milk.

Step 5: Sweeten And Flavor (5 Minutes)

Pour the warm jaggery syrup into the creamy rice and coconut mixture. Add a pinch of salt and cardamom powder, and stir thoroughly. Cook on low flame for another 5 minutes until the jaggery is fully integrated. (5 mins)

Step 6: Temper With Ghee And Dry Fruits (5 Minutes)

In a small pan, heat the ghee. Add cashews and raisins and fry until golden brown. Pour this tempering over the pongal and gently mix through. (5 mins)

Step 7: Rest And Serve

Turn off the heat. If using, sprinkle fresh grated coconut on top for texture and aroma. Serve warm in bowls. Learn more about Sakkarai Pongal Coconut Milk.

Pro Tips From Personal Cooking Experience

• Quality of Jaggery: I personally recommend using fresh, unrefined jaggery for deeper flavor — it makes the pongal taste rich and aromatic.
• Coconut Milk Tips: Use the thick part of the coconut milk for creaminess and the thinner part for cooking the rice. This helps avoid curdling.
• Consistency: If your pongal becomes too thick after cooling, add a splash of warm coconut milk or milk before serving.
• Rice Type: Use short-grained rice for the most authentic creamy texture.
• Sweetness Adjustments: Depending on your jaggery, sweetness may vary. I usually taste halfway through sweetening, then adjust incrementally for perfect balance.

Chef’s Notes: Substitutions And Storage

Substitutions

• Milk: You can substitute up to ½ cup of coconut milk with regular milk for a slightly different flavor profile.
• Sweeteners: If jaggery isn’t available, raw sugar or palm sugar will work, though the authentic taste is best with jaggery.
• Nuts: Almonds or pistachios can be added instead of cashews for variation.
• Dal: Some use small amounts of split yellow lentils or chickpea dal for texture — but the traditional recipe uses moong dal.

Storage Tips

• Store leftover Sakkarai Pongal Coconut Milk in an airtight container in the refrigerator for up to 2 days.
• Reheat gently on stovetop with a little warm milk or coconut milk to loosen texture before serving again.
• Avoid freezing — coconut milk can separate and change texture when frozen.

Nutrition Information Per Serving (Approximate)

These values are approximate and depend on the exact ingredients and portion size. Traditional sweet pongal ranges from ~250 to 350 calories per serving due to jaggery and ghee content.

Serving Suggestions And Occasions

Sakkarai Pongal Coconut Milk is perfect for festive occasions like the Pongal harvest festival, temple offerings, and family gatherings. On celebration days, serve this sweet as prasadam or alongside savory dishes like vada or chutney for a balanced meal.

About Pongal And Cultural Significance

The dish known as Pongal is more than just food — it’s part of a ritual celebrating abundance. Derived from the Tamil word meaning “to boil over,” Sakkarai Pongal reflects hopes for prosperity and happiness. Traditional customs involve cooking pongal outdoors in earthen pots during the harvest festival, where the overflowing mixture symbolizes wealth and plenty.

FAQs

Can I make Sakkarai Pongal without coconut milk?

Yes, you can replace the coconut milk with regular milk or even water. However, coconut milk gives a richer flavor and creamier texture.

Is jaggery necessary?

While jaggery is traditional and gives authentic taste, you can use raw sugar or palm sugar if jaggery is unavailable.

Can this be made vegan?

Yes — simply replace ghee with coconut oil or vegan butter. The dish remains rich and delicious.