Pongal is a traditional South Indian festival where in the dish is named so. Also this festival is called as the “Ulavar Thirunal “(உழவர் திருநாள் )and  the farmers value this festival the more. Although Pongal is made with different grains nowadays, making sweet pongal with Raw rice is the regular recipe and is very nutritious with mixture of jaggery, ghee, cashews and raisins. Pongal is one of the fast making sweet recipe.
Raw rice – ¾ cup
Moong dal -1/4cup
Jaggery (urundai vellam) -1to 1 ½  cup
Ghee -5 tbsp
Broken Cashews, Raisins – ¼ cup

1.       Wash the Rice and dal mixing together and add to the pressure cooker.
2.       Add 4 ½ cups of water and pressure cook for 3 whistles.
3.       Once the pressures is down open the lid and add in the jaggery and mix well till they get melted completely.
4.       Heat 2 tsp of ghee in pan,fry the cashews and raisins and add to the cooker and also add the remaining ghee to it and smash well.
5.       Now transfer to a serving bowl and garnish fried cashews.

Sakkarai Pongal
  • Jaggery is available in cream and also in brown colour. I used the cream coloured, so the pongal looks slightly white in colour.
  •  If the jaggery is soft, it melts with the heat of cooked rice & dal, if not melt the jaggery with 1 tsp water and then add to the cooked rice.
  • If you love to have the flavour of cardamom, add a pinch of cardamom powder at the end.
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