Sweet Pongal Recipe Pressure Cooker Best Easy
Sweet Pongal Recipe Pressure Cooker Easy Cooking Instant
Sweet Pongal Recipe Pressure Cooker Easy Cooking Instant is a beloved South Indian dessert made by cooking rice and yellow moong dal together with jaggery, ghee, and aromatic spices. This version simplifies the traditional method using a pressure cooker, making the process quick and accessible without losing the authentic creamy texture and festival-worthy flavor. In this Sweet Pongal Recipe Pressure Cooker, you’ll learn exact measurements, step-by-step timings, helpful tips, and trusted nutrition information so you can make perfect sweet pongal every time.
Recipe Card
| Prep Time | 10 minutes |
|---|---|
| Cook Time | 30–35 minutes |
| Servings | 6 servings |
| Difficulty | Easy |
Ingredients With Exact Quantities
- 1 cup raw short-grain rice (such as Sona Masoori or Ponni) – rinsed and drained
- ¼ cup yellow moong dal (split yellow lentils), rinsed
- 4½ cups water (for pressure cooking)
- 2½ cups grated jaggery (adjust up to 3 cups for sweeter taste)
- ¼ teaspoon cardamom powder
- 1 tablespoon ghee (for the rice/dal mix)
- 2 teaspoons ghee (for frying nuts)
- 1 tablespoon cashews
- 1 tablespoon raisins
- Optional: pinch of edible camphor
- Optional: ½ cup milk (for richer texture)
- Pinch of salt (to balance sweetness)
Step-By-Step Instructions
1. Prepare the Rice And Dal
Place the rinsed rice and moong dal in the pressure cooker pot. Add 4½ cups of water and mix gently. Add a pinch of salt and 1 tablespoon of ghee to prevent sticking and add richness. Lock the lid in place and cook on a medium flame for 5–6 whistles. Let the pressure release naturally for best texture. (Approx. 12–15 minutes)
2. Mash The Cooked Mixture
Once pressure has dropped, open the cooker. Use a ladle or heavy spoon to mash the cooked rice and dal until creamy and well blended. If using milk, stir it in now and mix thoroughly. (Approx. 3 minutes) Understanding Sweet Pongal Recipe Pressure is essential.
3. Make Jaggery Syrup
While rice and dal cook, place grated jaggery with ¼ cup water in a small saucepan on low heat. Warm until fully melted and dissolved. Strain the syrup to remove impurities. (Approx. 5–7 minutes)
4. Combine And Cook
Pour the strained jaggery syrup over the mashed rice/dal mixture in the pressure cooker pot. Stir continuously on low heat until the pongal thickens and the jaggery combines smoothly with the rice. Add cardamom powder and a pinch of edible camphor, if using. (Approx. 5–7 minutes)
5. Fry Nuts And Raisins
In a small pan, heat 2 teaspoons of ghee on low flame. Add cashews and fry until golden. Add raisins and cook until puffed. Pour this fragrant nut mix into the pongal and fold gently. (Approx. 3–4 minutes) This relates to Sweet Pongal Recipe Pressure.
6. Final Touch And Serve
Switch off the flame. Let the Sweet Pongal rest covered for 2–3 minutes to thicken slightly. Serve warm with an extra drizzle of ghee on top for the best flavor.
Pro Tips From Personal Cooking Experience
- Use freshly grated jaggery for the best aroma and color; pre-packaged jaggery may contain impurities.
- Short-grain rice gives the creamiest texture. When I visited a traditional Tamil Brahmin kitchen during Pongal, they insisted short-grain rice is non-negotiable for authentic sweet pongal.
- Always strain jaggery syrup before adding — I once skipped this step and found gritty bits in the pongal. Straining makes it smooth and glossy.
- If your pongal gets too thick after cooling, reheat with a splash of warm milk or water to loosen it.
- For extra richness, add a few strands of saffron soaked in warm milk — it elevates the aroma and color.
Chef’s Notes
Substitutions
If you can’t find jaggery, unrefined cane sugar or raw brown sugar can be used, though jaggery gives the most traditional flavor. Vegan options include coconut oil in place of ghee and almond milk instead of dairy milk.
Storage Tips
Sweet Pongal is best enjoyed fresh, but it can be stored. At room temperature, consume within 12–18 hours. Refrigerate in an airtight container for up to 2–3 days. Reheat gently with a splash of milk or water to regain creamy texture before serving. Learn more about Sweet Pongal Recipe Pressure.
Nutrition Information (Per Serving)
| Calories | ~220 kcal |
|---|---|
| Carbohydrates | ~37 g |
| Protein | ~4 g |
| Fat | ~3 g |
| Sodium | ~850 mg |
| Iron | ~6 mg |
Nutrition values are approximate and based on a classic sweet pongal recipe with jaggery, rice, moong dal, and nuts.
About The Dish And Tradition
Sweet Pongal, also called Sakkarai Pongal or Chakkara Pongal, is traditionally prepared during harvest festivals like Pongal and Makar Sankranti across South India. It symbolizes prosperity, gratitude, and sharing with family and community. In many temples, sweet pongal is offered as prasadam to deities before distribution to devotees.
Learn more about the cultural roots of harvest festivals like Pongal at Wikipedia – Pongal Festival. The word “pongal” literally means “to boil over,” a sign of abundance and good fortune.
Frequently Asked Questions
Can I make Sweet Pongal without a pressure cooker?
Yes. You can cook the rice and dal in a heavy-bottomed pot with sufficient water over medium heat, but cooking time will be longer and you’ll need to stir frequently to prevent sticking.
Is jaggery better than sugar for sweet pongal?
Traditionally jaggery is preferred for its rich, molasses-like flavor that complements the creaminess of the dish but sugar can be used in a pinch.
What type of rice is best for sweet pongal?
Short-grain rice varieties like Sona Masoori or Ponni yield a creamy texture. Long-grain rice will cook differently and may not give the same mouthfeel.
