Sakkarai Pongal / Sweet Pongal Made With Milk

Pongal is one among the Traditional festivals of Tamilnadu which is celebrated as a thanksgiving festival to Sun god. This Sakkarai Pongal / Sweet pongal is an festive sweet that is mostly offered as neivedhyam to God during the Pongal festival.

Not only I make this recipe for Pongal festival but also whenever we crave for it😋. Here I have added milk to cook rice instead of water which gives a rich flavour to the dish. Uradh dhal vada/Medhu vada is a perfect combo with this sweet Pongal.

Do check the links for other Pongal recipes

sweet pongal

Ingredients:

Raw rice – 3/4 cup

Moong dhal – 1/4 cup

Milk – 1 1/2 cups

Jaggery – 250 gms

Water – 1/2 cup (to make jaggery syrup)

Cardamom – 5 nos

Cashew nuts – 2 tbsp

Raisins – 1 tbsp

Ghee – 4 to 5 tbsp

Method:

  1. Rinse well both the raw rice and moong dhal together and keep it aside.
  2. In a cooker, heat a tbsp of ghee and add the crushed cardamom, cashew nuts and raisins.
  3. Fry till flavour arises.
  4. Now add the rinsed raw rice and moongdhal mixture and fry for 2mins.
  5. Then pour 1 1/2 cups of milk, give a quick stir and close the lid of the cooker.
  6. Cook in simmer flame for about 20 mins.
  7. Once done, open the lid and roughly mash the cooked rice moongdhal mixture with a laddle. Keep this aside.
  8. Meanwhile, in a pan, add the jaggery pieces with 1/2 cup of water and melt it. No need string consistency, just melt and strain it to remove impurities.
  9. Now pour the strained hot jaggery syrup to the cooked rice mixture and mix well so that the rice, moondhal and jaggery syrup mixes well.
  10. Finally add 3 to 4 tbsp of ghee, mix well and serve warm.
  11. Sakkarai pongal or sweet pongal is ready to be served.

Note:

  • I have used Paagu vellam ( a type of Jaggery) which is slightly in reddish in colour than yellow. But you can use any type of Jaggery according to your availability.
  • You can replace milk with water / add half milk and half water mixture. Adding milk provides additional richness and the Pongal tastes yummy.
  • Switch of the flame, when the Pongal is in semi running consistency as It tends to get thicker when cooled.
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