Semiya Sakkarai Pongal | Vermicelli Sweet Pongal 

Semiya Sakkarai Pongal or vermicelli sweet pongal is a beloved South Indian dessert that brings together simplicity, tradition, and rich flavors in one comforting bowl. Made using semiya (vermicelli),moong dal, jaggery, ghee, milk (optional ), and aromatic spices, this dish is a delightful variation of the traditional sweet pongal that is usually prepared with rice. Its soft texture, mild sweetness, and nutty aroma make it a favorite for festivals, special occasions, and everyday indulgence.

Unlike the classic rice-based sakkarai pongal, semiya sweet pongal is lighter on the stomach and quicker to prepare, which makes it ideal for busy mornings or last-minute festive cooking. Roasted semiya is gently cooked in milk or water until soft, then mixed with cooked moong dal sweetened with melted jaggery. A generous drizzle of ghee, along with roasted cashews and raisins, elevates the dish with richness and crunch. The subtle fragrance of cardamom and saffron adds warmth and depth, making every spoonful comforting and satisfying.

Semiya sweet pongal holds a special place in Indian households, especially during festivals like Pongal, Navratri, and temple offerings (prasadam). It is often prepared as a neivedyam to express gratitude and celebrate abundance. Because jaggery is used instead of refined sugar, this dessert is considered a healthier sweet option, packed with natural minerals and a deep caramel-like flavor.

One of the reasons semiya pongal is so popular is its versatility. It can be made entirely with milk for a creamy texture or with a mix of milk and water for a lighter version. Some variations include the addition of coconut milk for extra richness or edible camphor for a traditional temple-style taste. Despite these variations, the essence of semiya sweet pongal remains the same – a simple, soulful dessert rooted in tradition.

From children to elders, everyone enjoys this sweet vermicelli pongal because it is easy to eat, mildly sweet, and not overly heavy. Whether served warm for breakfast, as an evening snack, or as a festive dessert, semiya sweet pongal fits effortlessly into any occasion. Its golden color, glossy ghee finish, and inviting aroma make it visually appealing as well as delicious.

 If you are looking for a quick South Indian sweet that is flavorful, traditional, and satisfying, semiya sweet pongal is a perfect choice. Check out the recipe below. 

Ingredients 

Roasted Semiya( vermicelli)-1 cup

Moong dal-1/2 cup

Powdered Jaggery-1/2-3/4 cup

Cardamom powder-1/8 tsp

Salt -a pinch

Cashews-few

Raisins-few

Saffron-few

Ghee-1-2 tbsps

Recipe Video 

Method

✍️Cook the semiya in boiling water until it is about ¾ done. Drain, rinse with cold water, drain again, and keep aside.

✍️Pressure cook the moong dal for 4 whistles, mash it lightly, and set aside.

✍️Heat ghee in a kadai, add the cooked moong dal and semiya, and mix well.

✍️Add powdered jaggery (if using regular jaggery, dissolve it in ¼ cup water, heat, strain the syrup, and then use), a pinch of salt, cardamom powder, and saffron. Mix thoroughly until everything is well combined.

✍️Continue cooking until the pongal thickens to your desired consistency.

✍️In a separate tadka pan, heat ghee and roast the cashews and raisins until golden brown. ✍️Add this to the vermicelli pongal, mix well, and switch off the flame.

✍️Serve warm and enjoy 😋

 

Total Preparation Time-30 mins 

Serves-2-3