Sakkarai Pongal, a traditional South Indian sweet dish, is a staple during festivals and special occasions. Made with a mixture of rice, lentils, jaggery, and ghee, this sweet treat is a symphony of flavors and textures that will leave you wanting more. With its versatility and simplicity, Sakkarai Pongal has become a beloved dessert across the region, with every household having its own unique twist.
In this article, we bring you 20 delicious traditional Sakkarai Pongal recipes to try at home. From classic variations to modern twists, we have something for everyone – from vegan and gluten-free options to creative combinations that will surprise and delight your taste buds. Whether you’re a food enthusiast, a busy parent, or simply looking to impress your guests, these recipes are sure to become your new go-to desserts.
Classic Sakkarai Pongal with Jaggery and Ghee
Sakkarai pongal is a traditional South Indian sweet dish, typically prepared during festivals like Pongal and Deepavali. This recipe is a classic version made with jaggery and ghee, offering a rich and comforting treat.
Ingredients:
– 1 cup long-grain rice
– 1 cup split red gram (masoor dal)
– 1 cup jaggery powder
– 2 tablespoons ghee
– 1/4 teaspoon cardamom powder
– Pinch of salt
Instructions:
1. Rinse the rice and dal together, then soak them in water for 30 minutes.
2. Drain the mixture and cook it with 3 cups of fresh water until mushy.
3. Heat the jaggery powder in a pan over low heat until it dissolves.
4. Add the cooked rice-dal mixture to the jaggery syrup and mix well.
5. Add ghee, cardamom powder, and salt. Mix until the ghee is fully incorporated.
6. Cook for an additional 10-15 minutes or until the pongal thickens slightly.
Cooking Time: 45-50 minutes
Quick Instant Pot Sakkarai Pongal
A traditional South Indian dessert gets a modern twist with this pressure-cooker recipe! Sakkarai pongal, also known as sweet pongal, is a popular treat made with jaggery, rice, and lentils.
Ingredients:
– 1 cup long-grain rice
– 1 cup split red gram (masoor dal)
– 1/2 cup jaggery powder
– 1/4 teaspoon cardamom powder
– 1/4 teaspoon ghee or clarified butter
– 1 cup water
Instructions:
1. Rinse the rice and dal separately, then add to the Instant Pot.
2. Add jaggery powder, cardamom powder, and ghee.
3. Pour in water and pressure-cook on high for 5 minutes.
4. Let the pressure release naturally, then open the lid.
5. Stir well and adjust sweetness or consistency as needed.
Cooking Time: Approximately 10-12 minutes from start to finish.
Enjoy your quick and easy Sakkarai Pongal!
Healthy Brown Rice Sakkarai Pongal
This recipe offers a healthier take on the classic Sakkarai Pongal, substituting refined rice with nutritious brown rice and reducing sugar content. The result is a deliciously sweet and fragrant dessert that’s perfect for special occasions.
Ingredients:
– 1 cup brown rice
– 2 cups water or vegetable broth
– 1/4 cup jaggery powder (or to taste)
– 1/4 cup ghee or unsalted butter, melted
– 1/2 teaspoon cardamom powder
– 1/2 teaspoon grated nutmeg
– Raisins and chopped nuts for garnish (optional)
Instructions:
1. Rinse the brown rice and soak it in water or broth for at least 4 hours or overnight.
2. Drain and cook the brown rice according to package instructions or until tender.
3. In a separate pan, combine jaggery powder, melted ghee or butter, cardamom powder, and nutmeg. Heat over low heat, stirring constantly, until the jaggery dissolves.
4. Add the cooked brown rice to the jaggery mixture and stir well to combine.
5. Cook for an additional 2-3 minutes, stirring frequently, until the mixture thickens slightly.
6. Serve warm or at room temperature, garnished with raisins and chopped nuts if desired.
Cooking Time: Approximately 30-40 minutes (including soaking time)
Vegan Coconut Milk Sakkarai Pongal
A classic South Indian sweet dish gets a vegan twist with this creamy and delicious coconut milk-based Sakkarai Pongal. Perfect for special occasions or as a comforting treat any time of the year.
Ingredients:
– 1 cup split red gram (masoor dal)
– 1 cup jaggery powder
– 2 cups water
– 1/4 cup coconut milk
– 1 tablespoon ghee (or vegan alternative)
– 1/4 teaspoon cardamom powder
– Chopped nuts or dried fruits for garnish (optional)
Instructions:
1. Rinse the dal and soak it in water for at least 30 minutes.
2. Drain and pressure cook the dal until soft, then mash coarsely.
3. In a large pan, combine jaggery powder, coconut milk, ghee or vegan alternative, and cardamom powder. Heat over medium heat, stirring constantly, until the jaggery dissolves.
4. Add the mashed dal to the pan and stir well to combine.
5. Cook for an additional 10-15 minutes, stirring occasionally, until the mixture thickens slightly.
6. Remove from heat and garnish with chopped nuts or dried fruits (if using).
7. Serve warm or at room temperature.
Cooking Time: Approximately 30-40 minutes
Cardamom and Saffron Infused Sakkarai Pongal
Sakkarai pongal, a traditional South Indian sweet dish, gets a luxurious twist with the addition of cardamom and saffron. This aromatic dessert is perfect for special occasions or as a delightful treat any time.
Ingredients:
– 1 cup moong dal
– 1 cup jaggery powder
– 1/2 teaspoon grated cardamom
– 1/4 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1/4 teaspoon ghee
– 1 cup milk
– 1/2 cup water
Instructions:
1. Rinse the moong dal and soak it in water for at least 4 hours or overnight.
2. Drain the dal and grind it into a smooth paste using minimal water.
3. In a pan, combine the ground dal, jaggery powder, cardamom, saffron with its soaking liquid, and ghee. Cook over medium heat, stirring constantly, until the mixture thickens and turns golden brown.
4. Gradually add the milk and water, stirring well to prevent lumps. Bring to a boil, then reduce heat and simmer for 10-15 minutes or until the desired consistency is reached.
5. Serve warm or at room temperature.
Cooking Time: 20-25 minutes
Cashew and Raisin Topped Sakkarai Pongal
Sakkarai Pongal is a popular South Indian sweet dish, perfect for special occasions and celebrations. This recipe adds a delightful twist by topping it with cashews and raisins, creating a crunchy and chewy texture that complements the creamy pongal beautifully.
Ingredients:
– 1 cup split red gram (pink lentils)
– 1 cup milk
– 1/2 cup jaggery powder or brown sugar
– 1/4 teaspoon cardamom powder
– 1/4 teaspoon ghee or clarified butter
– 1/2 cup cashews, chopped
– 1/4 cup raisins
Instructions:
1. Cook the split red gram according to package instructions until it’s soft and mushy.
2. In a separate pan, combine milk, jaggery powder, cardamom powder, and ghee. Heat over medium heat, stirring constantly, until the mixture thickens and forms a creamy consistency.
3. Combine the cooked lentils with the milk mixture and stir well to combine.
4. Top the pongal with chopped cashews and raisins just before serving.
Cooking Time: 20-25 minutes
Microwave Easy Sakkarai Pongal
Sakkarai Pongal is a traditional South Indian sweet dish, made with rice, lentils, and jaggery. This microwave recipe simplifies the process, making it easy to prepare in just a few minutes.
Ingredients:
– 1 cup cooked rice (preferably leftover)
– 1/2 cup cooked moong dal (split green gram)
– 1/4 cup jaggery powder
– 1/4 teaspoon cardamom powder
– 1 tablespoon ghee or oil
Instructions:
1. Combine the cooked rice, moong dal, and jaggery powder in a microwave-safe bowl.
2. Add the cardamom powder and mix well.
3. Microwave on high for 2-3 minutes, stirring every minute until the mixture is well combined and slightly thickened.
4. Remove from the microwave and add the ghee or oil. Mix well to combine.
5. Serve warm or at room temperature.
Cooking Time: 2-3 minutes
Enjoy your quick and easy Sakkarai Pongal!
Pressure Cooker Sakkarai Pongal with Moong Dal
Sakkarai Pongal is a traditional South Indian sweet dish, typically made with rice and lentils. This pressure cooker version uses moong dal for added protein and convenience.
Ingredients:
– 1 cup split green gram (moong dal)
– 1/2 cup long-grain rice
– 1 cup jaggery powder
– 1/4 teaspoon salt
– 4 cups water
– Ghee or oil for greasing
Instructions:
1. Rinse the moong dal and soak it in water for at least 30 minutes. Drain and set aside.
2. Grease the pressure cooker with ghee or oil.
3. Add the soaked moong dal, rice, jaggery powder, and salt to the cooker.
4. Add 4 cups of water and stir well to combine.
5. Close the lid and cook on high pressure for 6-7 minutes.
6. Let the pressure release naturally before opening the cooker.
7. Serve warm or at room temperature.
Cooking Time: 10-12 minutes
Festival-Style Sakkarai Pongal with Edible Camphor
Sakkarai Pongal is a popular South Indian sweet dish, typically served during festivals and special occasions. This recipe adds an extra layer of flavor and aroma with the addition of edible camphor.
Ingredients:
– 1 cup chana dal
– 1 cup jaggery
– 1/2 cup milk
– 1/4 cup ghee
– 1/2 teaspoon edible camphor powder
– 1/4 teaspoon cardamom powder
– Salt to taste
Instructions:
1. Rinse the chana dal and soak it in water for at least 8 hours or overnight.
2. Drain the water and grind the dal into a smooth paste using a blender or grinder.
3. Heat ghee in a pan over medium heat. Add the jaggery and stir until dissolved.
4. Add the milk, ground chana dal, edible camphor powder, cardamom powder, and salt to the pan. Stir well to combine.
5. Bring the mixture to a boil, then reduce the heat to low and simmer for 10-15 minutes or until the Pongal thickens.
6. Serve warm or at room temperature.
Cooking Time: 20-25 minutes
Low-Sugar Sakkarai Pongal with Dates
Sakkarai pongal, a traditional South Indian dessert, gets a low-sugar twist with the addition of sweet and chewy dates. This recipe is perfect for those who crave something sweet without the guilt.
Ingredients:
– 1 cup broken wheat (ponni rava)
– 1/2 cup jaggery powder
– 1/4 cup chopped fresh dates
– 1/2 cup milk
– 1/4 teaspoon cardamom powder
– Pinch of salt
Instructions:
1. Rinse the broken wheat and soak it in water for at least 30 minutes.
2. Drain the water and cook the broken wheat with 2 cups of fresh water until it’s mushy and creamy.
3. Add jaggery powder, chopped dates, milk, cardamom powder, and salt to the cooked broken wheat.
4. Mix well and cook on low heat for 5-7 minutes or until the mixture thickens slightly.
5. Serve warm or at room temperature.
Cooking Time: 20-25 minutes
Ghee-Free Sakkarai Pongal for Weight Watchers
This traditional South Indian sweet dish gets a healthier twist with the absence of ghee, making it a perfect fit for weight-conscious foodies. With its creamy texture and subtle sweetness, this recipe is sure to satisfy your cravings while keeping your diet in check.
Ingredients:
– 1 cup raw rice
– 1/2 cup split red gram (masoor dal)
– 1/4 cup jaggery powder
– 1/4 cup unsweetened almond milk
– 1 tablespoon ghee-free vegetable oil
– Cardamom powder, for garnish
Instructions:
1. Rinse the rice and dal together until the water runs clear. Drain and set aside.
2. In a large pan, combine the jaggery powder and 1 cup of water. Bring to a boil, then reduce heat and simmer for 5 minutes or until the jaggery dissolves.
3. Add the rice-dal mixture, almond milk, and vegetable oil to the pan. Mix well.
4. Cook on low heat, stirring occasionally, until the mixture thickens and the flavors meld together (about 20-25 minutes).
5. Remove from heat and let cool slightly. Garnish with cardamom powder.
Cooking Time: 25 minutes
Weight Watchers Points: 6 points per serving (serves 4-6)
Jaggery-Free Sakkarai Pongal with Palm Sugar
Sakkarai pongal, a popular South Indian dish, gets a sweet makeover with palm sugar instead of jaggery. This recipe is perfect for those looking for an alternative to traditional jaggery-based sweets.
Ingredients:
– 1 cup chana dal (split chickpeas)
– 1/2 cup rice
– 1 cup water
– 1/4 cup palm sugar, grated
– 1 tablespoon ghee or oil
– A few cardamom pods, crushed (optional)
Instructions:
1. Rinse the chana dal and soak it in water for at least 4 hours or overnight.
2. Drain and pressure cook the dal with 3 cups of water until mushy.
3. In a separate pot, heat the ghee or oil over medium flame.
4. Add the grated palm sugar and stir until dissolved.
5. Add the cooked chana dal mixture to the palm sugar mixture and stir well.
6. Cook for an additional 5-7 minutes or until the mixture thickens slightly.
7. Garnish with crushed cardamom pods, if desired.
Cooking Time: 20-25 minutes
Enjoy your jaggery-free sakkarai pongal with a hint of palm sugar sweetness!
Mixed Nut Sakkarai Pongal with Almonds and Pistachios
A traditional South Indian sweet dish, Sakkarai Pongal is a delicious and nutritious treat that combines the goodness of nuts, grains, and jaggery. This recipe adds a delightful twist by incorporating almonds and pistachios for added crunch and flavor.
Ingredients:
– 1 cup split red gram (mung dal)
– 1/2 cup rice
– 1 cup jaggery powder or crushed jaggery
– 1/4 cup ghee
– 1/2 cup milk
– 1/4 teaspoon cardamom powder
– 1/4 teaspoon salt
– 1/2 cup chopped almonds and pistachios (combined)
Instructions:
1. Rinse the dal and rice separately, then soak them in water for at least 4 hours.
2. Drain the excess water and blend the dal and rice mixture until smooth.
3. Heat ghee in a pan over medium heat. Add the blended mixture and stir well.
4. Add jaggery powder, milk, cardamom powder, and salt. Stir until the mixture thickens.
5. Fold in the chopped nuts.
6. Cook for an additional 2-3 minutes or until the Pongal is creamy and nutty.
Cooking Time: 15-20 minutes
Traditional Clay Pot Sakkarai Pongal
This iconic South Indian sweet dish is a staple during festivals like Pongal and Deepavali. Sakkarai Pongal, also known as Sakkarai Chakkara Pongal, is a rich and creamy dessert made with moong dal, jaggery, and ghee.
Ingredients:
– 1 cup split green gram (moong dal)
– 1/2 cup jaggery powder
– 1/4 cup ghee
– 1/2 cup milk
– 1/2 teaspoon cardamom powder
– Chopped nuts or dried fruits for garnish
Instructions:
1. Rinse the moong dal and soak it in water for at least 4 hours. Drain the water and grind the dal into a smooth paste.
2. Heat the ghee in a clay pot or a heavy-bottomed pan over medium heat.
3. Add the jaggery powder and stir until it dissolves, creating a caramel-like mixture.
4. Add the milk and cardamom powder to the mixture. Stir well.
5. Gradually add the moong dal paste to the mixture, stirring constantly to prevent lumps.
6. Cook for 10-15 minutes or until the mixture thickens and comes together.
7. Garnish with chopped nuts or dried fruits.
Cooking Time: 20-25 minutes
Rose-Flavored Sakkarai Pongal with Rose Water
A traditional South Indian sweet dish, Sakkarai Pongal is a delightful treat during festivals and special occasions. This recipe adds a romantic twist by incorporating rose flavor and rose water for an aromatic and flavorful dessert.
Ingredients:
– 1 cup moong dal (split green gram)
– 1 cup jaggery powder
– 1/2 cup ghee
– 1/4 cup milk
– 1/4 teaspoon rose essence
– 1 tablespoon rose water
– Cardamom powder, for garnish
Instructions:
1. Rinse the moong dal and soak it in water for at least 4 hours or overnight.
2. Drain the water and cook the dal with 3 cups of fresh water until mushy.
3. In a separate pan, heat the ghee over medium heat. Add the jaggery powder and stir until dissolved.
4. Combine the cooked dal, milk, rose essence, and rose water in a mixing bowl. Stir well to incorporate.
5. Pour the mixture into a serving dish or individual cups. Garnish with cardamom powder.
6. Refrigerate for at least 2 hours before serving.
Cooking Time: 30 minutes
Single-Serve Mini Sakkarai Pongal
This mini version of the popular South Indian sweet dish, Sakkarai Pongal, is a delightful treat that can be enjoyed anytime. Perfect for a quick dessert or snack, this recipe yields two individual servings.
Ingredients:
– 1/2 cup moong dal
– 1/4 cup jaggery powder
– 1/4 cup water
– 1 tablespoon ghee
– 1/4 teaspoon cardamom powder
– Chopped nuts or dried fruit for garnish (optional)
Instructions:
1. Rinse the moong dal and soak it in water for at least 30 minutes. Drain and set aside.
2. In a small saucepan, combine the jaggery powder and 1/4 cup of water. Heat over medium heat, stirring until the jaggery dissolves.
3. Add the soaked and drained moong dal, ghee, and cardamom powder to the saucepan. Stir well.
4. Cook for about 10-12 minutes or until the mixture thickens and the aroma fills the air.
5. Serve warm or at room temperature, garnished with chopped nuts or dried fruit if desired.
Cooking Time: 15-18 minutes
Gluten-Free Sakkarai Pongal with Quinoa
Sakkarai Pongal, a traditional South Indian dessert, gets a gluten-free twist by substituting rice with quinoa. This recipe combines the nutty flavor of quinoa with jaggery and ghee to create a delightful sweet dish.
Ingredients:
– 1 cup quinoa
– 2 cups water or vegetable broth
– 1/4 cup jaggery powder (or grated jaggery)
– 1 tablespoon ghee
– 1/2 teaspoon cardamom powder
– Pinch of salt
Instructions:
1. Rinse the quinoa and cook according to package instructions using 2 cups water or broth.
2. In a separate pan, heat the ghee over medium heat. Add the jaggery powder and stir until dissolved.
3. Once the quinoa is cooked, add it to the jaggery mixture and stir well.
4. Add cardamom powder and salt; mix thoroughly.
5. Simmer for 5-7 minutes or until the mixture thickens slightly.
6. Serve warm or at room temperature.
Cooking Time: 20-25 minutes
Kids-Friendly Sakkarai Pongal with Chocolate Drizzle
A twist on the traditional Indian dish, this Sakkarai Pongal recipe is a perfect combination of sweet and savory flavors, topped off with a rich chocolate drizzle that kids will love!
Ingredients:
– 1 cup cooked moong dal
– 1 cup jaggery powder
– 1/2 cup milk
– 1/4 teaspoon cardamom powder
– 1 tablespoon ghee or oil
– Chocolate chips or chopped dark chocolate (for drizzling)
Instructions:
1. In a large pan, combine the cooked moong dal, jaggery powder, and milk. Cook over medium heat, stirring constantly, until the mixture thickens.
2. Add the cardamom powder and ghee or oil. Stir well to combine.
3. Remove from heat and let cool slightly.
4. Once cooled, drizzle with melted chocolate chips or chopped dark chocolate.
Cooking Time: 15-20 minutes
Tips:
– You can adjust the amount of jaggery powder to your taste preference.
– Use a double boiler method if you’re concerned about melting the chocolate.
– Serve warm or at room temperature for best results.
South Indian Style Sakkarai Pongal with Coconut Bits
This traditional Sakkarai Pongal recipe is a sweet and creamy rice dish that’s a staple in many South Indian households. With the addition of coconut bits, it becomes an even more indulgent treat.
Ingredients:
– 1 cup long-grain rice
– 1 cup split red gram (mung dal)
– 2 cups water
– 1/4 cup jaggery powder or brown sugar
– 1/4 cup ghee or unsalted butter, melted
– 1/2 cup coconut bits
– Pinch of salt
Instructions:
1. Rinse the rice and dal separately, then soak them in water for at least 30 minutes.
2. Drain the water and cook the rice and dal together with 2 cups of fresh water until they’re well done.
3. Add the jaggery powder or brown sugar, melted ghee or butter, and salt to the cooked mixture.
4. Stir until everything is well combined.
5. Garnish with coconut bits and serve warm.
Cooking Time: Approximately 45-50 minutes
Leftover Rice Sakkarai Pongal for Busy Mornings
A perfect solution for busy mornings! Turn last night’s leftover rice into a delicious and comforting breakfast or brunch dish.
Ingredients:
– 2 cups cooked leftover rice (preferably day-old)
– 1 cup milk
– 1/4 cup sugar
– 1/4 teaspoon ground cardamom
– 1 tablespoon ghee or oil
– Chopped nuts or dried fruits for garnish (optional)
Instructions:
1. In a medium saucepan, combine cooked rice, milk, sugar, and cardamom.
2. Cook over medium heat, stirring constantly, until the mixture comes to a boil.
3. Reduce heat to low and simmer for 5-7 minutes or until the mixture thickens slightly.
4. Stir in ghee or oil.
5. Serve hot, garnished with chopped nuts or dried fruits if desired.
Cooking Time: 15-20 minutes
Enjoy your quick and easy Leftover Rice Sakkarai Pongal on a busy morning!
Summary
Get ready to indulge in the sweet and savory world of Sakkarai Pongal! This traditional South Indian recipe has been reinvented with 20 delicious variations. From classic recipes like Jaggery and Ghee to innovative twists like Coconut Milk, Cashew and Raisin Toppings, and even Vegan and Gluten-Free options, there’s something for every taste bud. Discover easy and quick recipes for busy mornings, festive-style Sakkarai Pongal with edible camphor, and special treats like Rose-Flavored and Kids-Friendly versions. Try these mouthwatering recipes and experience the authentic flavors of India!