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Sakkarai Pongal ( sweet Pongal - version 2.0)

  1. Raw rice (pachai arisi): 1 cup (used Sona Masoori)
  2. Grated Jaggery: 2 ½ to 3 cups (I used 2 ½)
  3. Milk: 1 cup
  4. Salt:  a pinch
  5. Cashews / raisins: each 1 1/2 tbps  (fry with little ghee until they are golden brown)
  6. Ghee: 2 to 3 tbps (more if u don’t care of fat)
  7. Green Cardamom: 5 pods (peeled and crushed)


Rinse the rice until the water comes out clear. Drain the water and soak it for 30 min.

After soaking add 2 cups of water + 1 cup of milk. Keep in pressure cooker in medium flame and let 5 to 6 whistles blow before switching off the stove.

Meanwhile, add ¼ cup of water to grated jaggery and melt in low flame. Once it turns syrup drain in fine mesh (DO not skip you will be surprised how much black particles and sand )

Once the rice is cooked (probably slightly over cooked) add the pinch of salt and sugar syrup and cook in slow flame. When the mixture seems to come together, add the elachi?cardamom powder/ cashew/ raisins and ghee. Mix well and switch off the stove.

Serve hot to God and enjoy the Sweet pongal