Sweet Pongal Recipe With Coconut Milk Easy Cooking Home

Know the details about the Sweet Pongal Recipe With Coconut Milk Easy Cooking Home, Sweet Pongal Recipe With Coconut Milk Easy Cooking Process

Sweet Pongal Recipe with Coconut Milk: A Creamy Delight

Sweet Pongal, a traditional South Indian dessert, is a delightful dish that’s enjoyed by people of all ages. When made with coconut milk, it takes on a creamy texture and a unique taste that sets it apart from other variations of the dish.

Sweet Pongal Recipe With Coconut Milk Easy Cooking Home

About Sweet Pongal

Sweet Pongal, also known as Sakkarai Pongal or Chakkara Pongali, is a popular dessert in South India, especially during the harvest festival of Pongal. Typically made with rice, lentils, and jaggery, our recipe gives it a twist by adding coconut milk for an extra layer of flavor and creaminess.

Items Required and Quantity

  • Short Grain Rice – 1 cup
  • Moong Dal (Split Yellow Lentils) – 1/2 cup
  • Jaggery – 1.5 cups
  • Coconut Milk – 2 cups
  • Ghee (Clarified Butter) – 4 tablespoons
  • Cashew Nuts – 10
  • Raisins – 10
  • Cardamom Powder – 1/2 teaspoon
  • Water – 3 cups

Nutritional Information

A serving of Sweet Pongal made with coconut milk provides approximately 300 calories. It has about 50g of carbohydrates, 6g of protein, and 10g of fat. The dish is also rich in dietary fiber and essential minerals.

Cooking Time and Preparation Time

The preparation time for this version of Sweet Pongal is about 15 minutes, and the cooking time is approximately 45 minutes.

Cooking Procedure Overview

The first step involves cooking the rice and lentils until they are soft and mushy. Then, a syrup is prepared using jaggery and a little water, which is added to the cooked rice and lentil mixture. Coconut milk is then stirred in, giving the dish its distinctive taste and texture. Finally, cashews and raisins are fried in ghee and added as a garnish.

Detailed Step-by-Step Cooking Procedure

  1. Rinse the rice and moong dal under cold water until clear.
  2. In a large pot, combine the rice, dal, and water. Cook on medium heat until the mixture becomes soft and mushy.
  3. While the rice and lentils are cooking, prepare the jaggery syrup by combining the jaggery with a little water in a separate pan. Heat until the jaggery dissolves completely.
  4. Strain the jaggery syrup to remove any impurities and add it to the cooked rice and dal mixture.
  5. Stir well and continue to cook on low heat. Then, gradually add the coconut milk and mix well.
  6. Continue to cook the mixture until it thickens to your desired consistency.
  7. In a separate pan, heat the ghee and fry the cashews and raisins until they turn golden brown.
  8. Add the fried cashews, raisins, and cardamom powder to the Pongal. Mix well.
  9. Your Sweet Pongal with coconut milk is ready to be served!


  • Always use full-fat coconut milk for a creamier texture.
  • Adjust the quantity of jaggery based on your preference for sweetness.
  • Fry the cashews and raisins on low heat to prevent them from burning.

Things to Know

This version of Sweet Pongal is best served warm. It can be enjoyed as a dessert or a snack. Even though it’s traditionally made during the Pongal festival, it’s a delicious treat that can be savored anytime.


1. Can I use brown rice for this recipe?

Yes, you can use brown rice, but it may alter the traditional taste and texture of the dish.

2. Can I use canned coconut milk?

Yes, canned coconut milk can be used. However, fresh coconut milk is recommended for the best flavor.

3. How long can I store Sweet Pongal?

Sweet Pongal can be stored in an airtight container in the refrigerator for up to 2 days.

In conclusion, Sweet Pongal made with coconut milk is a creamy and delicious dessert that’s sure to impress. The addition of coconut milk gives it a unique flavor profile that’s both comforting and indulgent. So, why wait for the Pongal festival? Try this recipe today and enjoy a taste of South Indian tradition!

Sweet Pongal Recipe With Jaggery Easy Instant Cooking Hotel

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