Sweet Pongal Recipe Jaggery Easy Instant Cooking Hotel Style

Sweet Pongal Recipe Jaggery is a classic South Indian festive dessert made with perfectly cooked rice and moong dal simmered in natural jaggery syrup and finished with aromatic spices and ghee. This beloved recipe — known as Chakkara Pongal or Sakkarai Pongal — brings warmth to celebrations and is often offered as temple prasadam at Tirumala Venkateswara Temple, symbolizing prosperity and gratitude during harvest festivals like Thai Pongal and Sankranti.

Recipe Card

Ingredients

• Rice – 1 cup short-grain rice (e.g., Sona Masoori)
• Moong Dal – ½ cup split yellow moong dal (pasi paruppu)
• Jaggery – 1 to 1¼ cups grated jaggery (220–250 g)
• Water – 4 cups (for cooking)
• Cardamom Powder – ½ tsp
• Ghee – 3–4 tbsp (clarified butter)
• Cashew Nuts – 12–15 pieces
• Raisins – 2 tbsp
• Cloves – 2 (optional)
• Edible Camphor – a small pinch (optional and food-grade)

Step-By-Step Instructions

1. Prep The Base (5 mins)

Rinse the rice and moong dal together under running water until the water runs clear. This removes dust and helps even cooking. Drain well.

2. Roast Moong Dal (6 mins)

Heat a heavy-bottomed pan and dry roast the moong dal on medium flame until aromatic and lightly golden. Stir constantly to avoid burning. This enhances the aroma and creaminess in the final dish. Understanding Sweet Pongal Recipe Jaggery is essential.

3. Cook Rice And Dal (15 mins)

Add rinsed rice to the roasted moong dal and pour 4 cups of water. Cook until both the rice and dal are very soft and mushy (about 10–15 minutes on stovetop or 3–4 whistles in a pressure cooker). Mash slightly with a ladle so the mixture turns creamy.

4. Make Jaggery Syrup (8 mins)

In a small saucepan, combine grated jaggery with ½ cup water on low flame. Stir until jaggery dissolves. Once melted, let it boil for 3–4 minutes till slightly sticky. Strain the syrup through a mesh to remove impurities.

5. Combine And Cook (8 mins)

Pour the strained jaggery syrup into the cooked rice and dal. Sprinkle cardamom powder and gently mix. Cook on medium flame for 5–8 minutes until the jaggery blends and the mixture thickens to a creamy consistency. This relates to Sweet Pongal Recipe Jaggery.

6. Temper With Ghee And Nuts (5 mins)

Heat ghee in a small pan. Fry cashews until golden. Add raisins and cook till they puff up. Add cloves if using. Pour this aromatic tempering over the pongal. Add a tiny pinch of edible camphor for temple-style flavor — but be cautious: edible camphor must be food-grade to avoid toxicity.

7. Serve Hot

Stir gently. Serve Sweet Pongal warm in bowls, garnished with extra nuts or a dollop of ghee for richness.

Pro Tips From Personal Experience

• When I visited a traditional kitchen in Tamil Nadu, I was surprised by how much ghee they add — but it makes the pongal richly aromatic and creamy.
• Always use freshly grated jaggery for the best flavor; block jaggery melts evenly and gives deeper sweetness.
• Don’t overcook jaggery syrup — if too thick it becomes grainy when added to the rice.
• For instant hotel-style texture, keep the rice and dal slightly undercooked before adding jaggery so it doesn’t break down completely.

Chef’s Notes

Substitutions

If jaggery isn’t available, you can use brown sugar — but the authentic deep aroma unique to this dish comes from jaggery. For a nuttier twist, substitute a portion of ghee with coconut oil. Add a splash of warm milk instead of water for an extra creamy texture. Learn more about Sweet Pongal Recipe Jaggery.

Storage Tips

Store leftover pongal in an airtight container in the refrigerator for up to 2 days. Reheat with a splash of warm water or milk to loosen the texture. Frozen pongal isn’t recommended as the texture can change on thawing.

Nutrition Information (Approx. per serving)

Note: Sweet Pongal is energy-dense and rich due to jaggery and ghee, so serving size impacts total calories.

Frequently Asked Questions

Can I Make Sweet Pongal Without A Pressure Cooker?

Yes. Use a heavy-bottom pot and simmer on low flame, stirring occasionally until rice and dal become mushy.

What Is Edible Camphor?

Edible camphor (pacha karpooram) is food-grade and adds unique aroma. Only a tiny pinch is used; non-edible camphor must never be consumed.

How Sweet Should I Make It?

Adjust jaggery to your preference. Traditional temple recipes are moderately sweet but not overpowering.

Celebrate With Sweet Pongal

Sweet Pongal Recipe Jaggery brings together simple ingredients into a dish packed with nostalgic flavor. Whether you make it for a festival or a cozy family meal, the creamy texture and jaggery sweetness paired with cardamom and ghee make it unforgettable.