About Sweet Pongal

After preparing sweet pongal it is offered as naivedyam to the Sun God as a part of the Thanksgiving ritual or puja. There are so many pongal recipes that are followed in South India based on the family traditions, customs, taste and main importantly region where they live. So one may find sweet pongal recipes with varying ingredients like moong dal, Cow’s milk, Cow’s ghee, jaggery, sugar, coconut etc.
Many temples in South India offer sweet pongal, ven pongal, puliyogare, & curd rice to the gods during the pooja and distribute it to the devotees. Sweet pongal is mostly made on Fridays or Tuesdays in Goddess Lakshmi & Durga temples as these are the special days the goddess is worshiped. So many traditional South Indian households too have this tradition of making them on every friday or tuesday apart from the festival days like pongal & varalakshmi pooja. This sweet pongal recipe I have shared is a traditional one that is prepared in my home during most festivals including Dasara Navratri or Varalakshmi pooja and Sankranti or Pongal festival. This is one of the Naivedhyam dishes we offer to the Gods or Godess Durga Devi and Lakshmi during the pooja.

How to Make Sweet Pongal (Stepwise Photos)

  1. Add ½ cup moong dal to a heavy bottom pot or cooker. Dry roast them on a medium flame till you get an aroma & the dal turns slightly golden. Do not brown the moong dal as the flavor changes. Keep stirring for even roasting. This takes around 5 to 6 mins.
  2. Add ¾ cup rice to the roasted dal. Pour water and rinse them well a few times. Be careful as the pot is too hot here. Drain the water and pour 4 cups fresh water. The quantity of water may vary slightly depending on the kind of rice. You can also use 3 cups water and 1 cup milk. You can also cook the rice and dal in a pot-in-pot method in the pressure cooker. Place the bowl of rice, dal & water in a cooker. or You can even cook in a pot till soft.
  3. Since I added the rice and dal directly in cooker, I cook for 3 whistles on a medium flame. If you place the rice and dal in a separate bowl in the cooker then pressure cook for 4 whistles. Rice and dal both have to be soft cooked.

Make Jaggery Syrup

While the rice cooks, make the jaggery syrup. 4. Add ½ cup water & 1 cup grated jaggery (tightly packed, 220 to 240 grams) to a small pot. Heat this on a low flame to dissolve the jaggery. 5. Let the syrup begin to bubble up well & boil for about 3 to 4 minutes. It must turn slightly sticky & slightly thick, but no string consistency is needed. You should begin to smell the jaggery well. Set this aside. 6. Once the pressure has released open the cooker. Both rice and dal should be soft cooked. Mash the rice slightly. 7. Filter the jaggery syrup to the rice and mix. Some people like to thicken the jaggery syrup first and then add to the sweet pongal. If you want to do that, filter the syrup to a separate pot and boil it till it thickens and then add it to the rice. 8. Add ½ to ¾ teaspoon cardamom powder. Begin to cook on a medium flame till the jaggery blends well with rice and begins to bubble up. This takes around 3 to 5 minutes. Tip: At this stage if you feel it is too thick add some boiling hot water to bring to gooey consistency & then cook for 3 to 5 mins. I do not add any more water. Turn off the heat. 9. Heat 2 to 3 tablespoons ghee in a small pan. Add 15 cashew nuts (split them and clean before adding. Lightly crush 2 cloves and add. (crushing avoids spluttering). Fry them till the nuts become slightly golden. Then add 2 tablespoons raisins and mix until they plump up. If using coconut, slice them thinly and golden fry first stirring often till they turn aromatic. 10. Then add 1 pinch of edible camphor (optional) and pour this over the sweet pongal and mix well. Offer sweet pongal to the Godess Lakshmi or Durga.

Pro tips

Update: I haven’t been using it lately as the edible one is not easily available to me. But the taste of the sweet Pongal is still great without it.

Variations

You can also check this collection of pongal festival recipes or sankranti recipes. This may help you to decide on your festival menu. Note: This is a family recipe which I have been following for the measurements & the method as well. We usually use dal & rice in 1:1 ratio. Since a lot of people prefer using more rice I have tested this recipe with 1:1.5. It works well both ways. You may adjust the quantities further as needed to suit your taste.

Instant pot sweet Pongal

I have given the recipe here for ½ cup dal and ¾ cup rice. I have also made this many times with brown sona rice using 3 parts water & 1 part milk. This recipe serves 4.

Rinse ½ cup moong dal and ¾ cup rice separately. Drain them.Press saute button on your instant pot. Pour 1 tablespoon ghee to the steel insert.Add 15 to 20 cashews and fry them until light golden. Press cancel and add 2 tablespoons raisins. They will become plump soon. Remove the cashews and raisins to a small bowl.Press saute button. Add rinsed and drained moong dal. Saute for 3 to 4 minutes or even slightly longer until you begin to smell them good. The color of the dal should not change. Press cancel.Then add rinsed and drained rice. Pour 4 cups water (or 3 cups water & 1 cup milk). Give a good mix.Place a long legged trivet and then a medium sized bowl over it. Pour ¾ cup water in it. Cover the bowl.Secure the Instant pot with the lid and position the steam release handle to sealing.Press pressure cook button and set the timer to 10 minutes. Let the pressure release on its own.Open the lid and remove the bowl of water. Immediately add 220 grams (1 cup) finely grated jaggery to it and stir well until it dissolves. Ensure the jaggery is fine grated or powdered so it dissolves faster.Rice and dal has to be soft cooked & mushy.Filter the jaggery syrup to the pot of soft cooked rice & dal. If your jaggery syrup is clean then you may pour it directly without filtering.Also add cardamom powder & give a gentle stir. Press the saute button . Let it cook for a few minutes until the dal rice blends well with jaggery syrup. This only takes around 1 to 2 minutes.Then add 2 to 3 tablespoons ghee and press cancel. Garnish your Sweet Pongal with cashews and raisins.

2-in-1 savory and sweet Pongal in IP

Use only water to cook rice and dal. Once done, heat ghee in another pan and make the tempering following this ven Pongal post. Once the tempering is ready, add half of the cooked dal and rice to the tempering. Savory Pongal is ready. If you feel the consistency is too thick add some hot water to the rice and dal before tempering.Follow the above steps to make sweet Pongal. Just that you have to use only half of the jaggery and water.

More South Indian recipes, Coconut rice lemon rice Vada recipe

Recipe Card

This Sweet pongal recipe post was first published in October 2014. Updated & republished in January 2021.

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