Sweet Pongal Recipe Coconut Easy Cooking Instant Cook

Sweet Pongal Recipe Coconut is a delightful South Indian festive treat with the rich taste of jaggery, creamy rice, moong dal, and a hint of coconut that elevates the aroma and texture of traditional sakkarai pongal. This version blends cultural tradition with coconut goodness for a dish that’s comforting, aromatic, and perfect for festivals like Pongal Festival. When I visited a temple kitchen in Tamil Nadu during the harvest season, the deep fragrance of pongal with coconut stirred memories of family feasts and spiritual offerings. What surprised me most was how a simple twist like fresh coconut transformed this classic comfort food into something even more memorable.

Recipe Card

Ingredients With Exact Quantities

• ¾ cup raw rice (sona masuri or ponni)
• ½ cup moong dal (yellow split gram)
• 1 cup jaggery (tightly packed, about 200–220 g)
• 4 cups water
• ½ cup freshly grated coconut
• 3–4 tablespoons ghee (clarified butter)
• 10–12 cashew nuts
• 2 tablespoons raisins
• ½ teaspoon cardamom powder
• Pinch of salt
• Optional: edible camphor (a tiny pinch)

Step-by-Step Instructions

1. Prepare Rice And Dal

Wash the rice and moong dal together under running water until it runs clear. Soak for 10 minutes to reduce cook time, then drain.

2. Roast Dal (5–7 mins)

Heat 1 tablespoon ghee in a pressure cooker or heavy-bottomed pot. Add the moong dal and dry roast gently until it turns aromatic and light golden. This intensifies the flavour. Understanding Sweet Pongal Recipe Coconut is essential.

3. Cook Rice And Dal (15–20 mins)

Add the soaked rice to the roasted dal. Pour in 4 cups of water and a pinch of salt. Pressure cook for 3–4 whistles on medium flame, or simmer gently until both rice and dal are mushy. Break up the grains with a spoon once done.

4. Make Jaggery Syrup (10 mins)

While the rice cooks, add jaggery and ½ cup water to a saucepan. Heat over low flame until fully dissolved and slightly thick. Strain to remove impurities, then set aside.

5. Combine Coconut (5 mins)

Mix freshly grated coconut into the cooked rice and dal mixture. The coconut adds natural richness and balance to the sweetness. This relates to Sweet Pongal Recipe Coconut.

6. Add Jaggery And Spices (5 mins)

Pour the jaggery syrup into the coconut-rice mix, sprinkle cardamom powder, and stir well on medium flame until the mixture becomes bubbly and cohesive.

7. Temper With Ghee And Dry Fruits (5 mins)

In a small pan, heat remaining ghee. Fry cashew nuts until golden, then add raisins until they plump. Pour this ghee and nut mixture over the pongal. If using edible camphor, add a pinch now for temple-like aroma.

Pro Tips From Personal Cooking Experience

• I personally recommend using fresh coconut rather than desiccated—it brings a creamier mouthfeel and authentic flavour.
• Roast moong dal until just aromatic; over-roasting changes texture.
• If the pongal thickens as it cools, add a splash of hot water or milk while reheating to bring back creaminess.
• During festivals, every family has a variation. When I cooked this for family during Sankranti, adding extra cardamom made all the difference.

Chef’s Notes

Substitutions

• Jaggery can be replaced with palm sugar or coconut sugar for a different sweetness profile.
• Vegan version: replace ghee with coconut oil—it still tastes rich, though slightly different.
• Use brown rice or millets (like barnyard millet) for healthier variants.

Storage Tips

Store leftover Sweet Pongal in an airtight container in the refrigerator for up to 2–3 days. Reheat gently with a little water or milk to restore creamy consistency. Avoid freezing, as texture changes with ice crystals. Learn more about Sweet Pongal Recipe Coconut.

Nutrition Information Per Serving

Sweet Pongal is energy-dense due to jaggery and rice, but also provides quick-release carbs and plant protein from dal.

Frequently Asked Questions

Can I Make This In An Instant Pot?

Yes. Follow the same steps: sauté dal, add rice and water, pressure cook on high for 10 minutes, then add jaggery syrup and coconut. Finish with nuts and ghee.

What Is The Role Of Coconut?

The coconut enhances the creaminess, balances sweetness, and adds a tropical flavour that pairs beautifully with cardamom and ghee.

Can I Prepare This Without Coconut?

Yes. Traditional sweet pongal doesn’t always include coconut. But the focus here is to bring out that extra layer of richness with coconut.

This Sweet Pongal Recipe Coconut version captures tradition and flavour in every spoonful. Try it this festival season or as a special weekend dessert and enjoy the warmth it brings to your table.