Sakkarai Pongal | Sweet Pongal

Sakkarai Pongal | Sweet Pongal In Pressure Cooker

Sakkarai Pongal is a quintessential South Indian dish that is traditionally prepared during the Pongal festival, celebrated in Tamil Nadu and other parts of South India. The festival, which takes place in the Tamil month of “Thai,” marks the harvest season and is a time of thanksgiving for the abundance of crops, particularly rice. Sakkarai Pongal, a sweet rice and moong dal pudding, is an integral part of the festival’s offerings, made with raw rice, green gram (moong dal), jaggery, and milk. This dish is prepared to honor the Sun God and to celebrate the harvest with family and community.

In traditional methods, Sakkarai Pongal is cooked in an open pot, which requires constant stirring and attention to ensure the perfect consistency and avoid burning. However, using a pressure cooker significantly reduces the time and effort involved in making this sweet dish. The pressure cooker method allows for easy, fuss-free cooking, while still preserving the authentic flavors and textures of this beloved festival treat. The jaggery, cardamom, and ghee create a sweet, aromatic aroma, and the addition of roasted cashews and raisins gives the dish its signature crunch and richness.

This simplified, quick-cooking version of Sakkarai Pongal retains all the comforting, festive qualities of the traditional recipe but with the added convenience of using a pressure cooker, making it easier to prepare even on busy days. Whether you’re celebrating the Pongal festival or just looking for a delicious, sweet dish, this pressure cooker Sakkarai Pongal is a must-try.

Ingredients

Raw rice-1 cup(200 gms)
Green gram dhal-1/4 cup
Jaggery-1 1/2 cup(grated)
Ghee-3-4 tbsps
Salt a pinch
Cardamom Powder-a pinch
Pachai karpooram(Edible camphor)-a pinch
Cashews and raisins few

Method

  👉Dry roast the dhal until light golden brown colour is reached. Wash it and soak it along with rice.

👉Cook them in a pressure cooker with 3 1/2-4 cups of water for 3 -4 whistles,allow the pressure to subside completely then open the cooker and mash the rice dal mixture well.
👉Meanwhile dissolve jaggery in 1/4 cup water, bring it to a boil and strain to remove the impurities.
👉Add this jaggery syrup to the cooked rice and dal mix well, check for sweetness adjust accordingly.Continue to cook in medium heat until well combined .
👉Add a pinch of salt, cardamom powder, and pachai karpooram .
👉Heat ghee in a kadai roast the cashews and raisins add it to the pongal mix well and switch off the heat,serve hot.

Preparation time-20 mins
Serves -4