Sweet Pongal Recipe Jaggery With Milk Easy Instant Cook

Sweet Pongal Recipe Jaggery With Milk Easy Instant Cook is a classic South Indian dessert that brings together creamy rice, aromatic jaggery and rich milk into a festive favorite. Often called Sakkarai Pongal or Chakkara Pongal in Tamil and Telugu regions, this sweet dish has roots in traditional offerings and celebratory meals during harvest festivals like Thai Pongal and Sankranti. This recipe is simplified for home cooks who want authentic flavor with instant cooking ease. For background on the tradition and cultural importance of pongal, check the Wikipedia entry on Pongal which explains how jaggery sweet versions are part of temple and home rituals in South India.

Recipe Card

Ingredients With Exact Quantities

• 1 cup raw rice (any short-medium grain)
• ¼ cup yellow moong dal (split mung lentils)
• 2½ cups grated jaggery (tightly packed) — roughly 500 g
• ½ cup full-fat milk
• 4 cups water
• ½ teaspoon cardamom powder
• 3 tablespoons ghee (clarified butter)
• 12–15 cashews
• 12–15 raisins
• Optional: 1 pinch edible camphor for temple-style aroma
• Pinch of salt

Step-By-Step Instructions

1. Prepare Rice and Moong Dal (0–10 min)

• Wash 1 cup rice and ¼ cup moong dal together until water runs clear.
• Soak them for 10 minutes for faster cooking.

2. Cook Rice And Dal (10–25 min)

• Add soaked rice and dal into a pressure cooker with 4 cups of water and a pinch of salt.
• Pressure cook for 4–5 whistles on medium heat until rice and dal are soft and mushy.
• Turn off heat and let pressure release naturally.
• Carefully open the cooker and mash lightly for creamy texture.

3. Make Jaggery Syrup (Concurrent – 10–20 min)

• While rice cooks, put 2½ cups grated jaggery and ½ cup water into a small saucepan.
• Warm on low heat until the jaggery fully dissolves. Keep stirring to avoid burning.
• Strain the jaggery syrup through a fine strainer to remove impurities.

4. Combine And Flavor (25–35 min)

• Heat a heavy bottom pan and add 3 tablespoons ghee.
• Pour strained jaggery syrup into the ghee and let it come to a gentle boil.
• Add the mashed rice and dal mixture slowly while stirring constantly.
• Pour ½ cup milk for extra creaminess and reduce heat to low.
• Sprinkle ½ teaspoon cardamom powder and a pinch of edible camphor (optional).
• Cook for 5–7 minutes until mixture thickens and becomes glossy.

5. Roast Nuts And Garnish (35–40 min)

• In a small pan, heat 1 tablespoon ghee and roast cashews and raisins until golden brown.
• Fold roasted nuts into the pongal just before serving.
• Serve warm in bowls or as prasad (offering) during festivals.

Pro Tips From Personal Cooking Experience

• Always use quality jaggery — paagu vellam yields the best deep caramel aroma and richer color.
• If jaggery syrup crystallizes, add a splash of warm water and stir gently.
• Some families prefer adding a pinch of edible camphor for a traditional temple-style fragrance — but use very little to avoid overpowering the sweetness.
• For a richer flavor, take the cooked rice off heat first, then add jaggery to prevent jaggery from browning prematurely.
• Stir constantly after adding jaggery to avoid burning and ensure even sweetness throughout.

Chef’s Notes: Substitutions And Storage Tips

• Substitutes: If you don’t have milk, you can increase water by ½ cup. Coconut milk can add a tropical twist.
• Sweetener Swap: Jaggery is traditional, but palm sugar or raw sugar will work if jaggery isn’t available.
• Texture Adjustment: For thicker pongal, reduce milk slightly. For a more porridge-like consistency, add a bit more milk or water.
• Storage: Sweet pongal keeps in an airtight container in the refrigerator for up to 2 days. Reheat with a splash of milk or water.

Nutritional Information Per Serving (Approx.)

Note: This nutrition estimate is based on a recipe using jaggery, rice, moong dal, milk and ghee. Values may vary slightly depending on exact ingredients and portion sizes.

Why I Love This Version

When I visited a traditional South Indian home during Sankranti, the aroma of Sweet Pongal wafting through the kitchen left a lasting impression. What surprised me most was how a humble mix of rice and jaggery could transform into something rich, creamy and celebratory. I personally recommend using fresh jaggery and full-fat milk for the best comfort-food experience. Understanding Sweet Pongal Recipe Jaggery is essential.

Frequently Asked Questions (FAQs)

Can I make this without jaggery?

Yes, you can use raw sugar or palm sugar, but the deep caramel flavor that jaggery gives is unique to traditional Sweet Pongal.

Is this recipe suitable for fasting days?

It depends on your fasting rules. Some people use jaggery and milk versions for vrat, but substitute water or fruit-based sweeteners if strict fasting rules apply.

Can I use instant pot instead of a pressure cooker?

Absolutely! Many cooks use an Instant Pot to cook the rice and dal mixture. Just adjust timings to pressure cook on high for about 6–7 minutes. This relates to Sweet Pongal Recipe Jaggery.