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Sakkarai Pongal, a traditional Tamil style dessert served in a copper serving bucket. Cashews on the top as garnish. The serving dish has been placed on a burlap mat. Brass spoons and wooden bowls of rice and lentil are at the background.
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5 from 1 vote

Sakkarai Pongal

A traditional South Indian rice and lentil dessert sweetened with jaggery. This easy sweet Pongal can be made either in the Instant pot or in a regular pressure cooker.
Prep Time5 minutes
Cook Time25 minutes
Course: Dessert
Cuisine: Indian, South Indian, Tamil
Servings: 8
Calories: 272kcal

Equipment

  • 1 Pressure cooker Use a 3 liter stovetop pressure pan.
  • 1 Heavy bottomed pan if following the pressure cooker method.
  • 1 6 qt Instant Pot if making in the Instant Pot
  • 1 Colander
  • 1 ladle

Ingredients

  • 1/2 cup raw rice
  • 1/4 cup moong dal
  • 2.75 cups water
  • 1/4 tsp salt
  • 1.25 cups powdered jaggery
  • 2.5 tbsp ghee
  • 4 green cardamoms
  • 2.5 tbsp broken cashews
  • 2 tbsp raisins
  • 1 pinch edible camphor
  • 1/4 tsp ground dry ginger Sukku in Tamil

Instructions

Prep work

  • Rinse the dal and rice in a colander and set aside.
  • Pound the cardamom and chop the cashews.

Instant Pot

  • Insert the inner pot into the Instant Pot.
  • Turn on SAUTE MODE- NORMAL- 6 Minutes.
  • When the display reads hot, add the ghee.
  • Wait for the ghee to melt completely.
  • Once melted, add the cashews and raisins.
  • Fry them till cashews begin to brown. Drain and set aside.
  • Now, add the pounded green cardamom pods.
  • Press CANCEL.
  • Immediately, tip in the washed rice and lentils.
  • Add 2.75 cups water, 1/4 salt and stir well to combine.
  • Ensure that the sealing ring has been fitted properly into the lid.
  • Close the Instant Pot.

Instant Pot Cooking Time and Mode

  • Now, turn the VALVE to SEALING.
  • Press PRESSURE COOK on HIGH PRESSURE and set the timer to 10 MINS.
  • Allow the cooking cycle to complete.
  • Wait for the pressure to release naturally.
  • When the natural pressure release is complete, switch off the Instant Pot.
  • Open the lid, and add the powdered jaggery along with the edible camphor and ground dry ginger.
  • Keep stirring until the jaggery melts completely.
  • Simmering
  • Once the jaggery has melted fully, switch on the Instant Pot and press SAUTE MODE on NORMAL for 2 minutes.
  • Simmer till the saute cycle ends.
  • Serve immediately.

Stovetop Pressure cooker Pongal

  • Transfer the washed rice and lentils to a vessel and add 2.75 cups water.
  • Stir in 1/4 tsp salt and mix well.
  • To a 3 liter deep pressure pan, add 1.5 cups to 2 cups water and place the vessel with the rice mixture into the pressure cooker.
  • Pressure cook on medium heat for 5 whistles.
  • Wait for the pressure to release naturally.
  • During this time, pound the green cardamom and keep it ready.
  • When pressure releases, open the lid.
  • To the cooked rice and lentils, add the powdered jaggery.

Adding jaggery and simmering

  • Mix well until all the jaggery is melted.
  • Now, heat a heavy bottomed large pan with ghee.
  • When the ghee melts, lower the heat, add cashews and saute them till light golden.
  • Tip in the raisins and green cardamom.
  • Fry till raisins become plump.
  • Now, add the rice mixture to the pan.
  • Add the edible camphor and ground dry ginger.
  • Mix well.
  • Simmer on low heat for 2 to 3 minutes.
  • Once done, serve hot.

Notes

  1. Please do not use any other variety of rice for this other than raw rice or Sona Masoori. 
  2. If you are using cubed jaggery, chop them into very tiny pieces and powder these pieces before adding them to the cooked rice mixture.
  3. Adding ground ginger helps in digestion and flavor. 
  4. Do not worry if the Pongal looks watery immediately after it is cooked. It will thicken as it cools. 
  5. Avoid adding more water than mentioned here
  6. The inner pot that I used to place in the stovetop pressure cooker is roughly 1.25 quarts or 1.12 liter in capacity.
  7. If you are making this using the Instant Pot, transfer the cooked Pongal to a serving dish immediately after its done. Please do not leave it on KEEP WARM mode. I found that the Pongal becomes dry and starts sticking to the bottom if this is done.
  8. Instant Pot timings may vary based on the geographic location.
  9. Nutrition values are given here as a courtesy and are a rough guide. Please consult a qualified nutrition expert for better understanding of micros and macros.

For Instant Pot & Air Fryer Recipes

Instant Pot timings may vary based on your geographic location. Air fryer settings and timings may vary based on the capacity and the model of the Air fryer.

Disclaimer

Nutrition values are provided here as a courtesy and are only a rough guide. Please consult a health care provider if you have any concerns.

Nutrition

Calories: 272kcal | Carbohydrates: 50g | Protein: 3g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 12mg | Sodium: 80mg | Potassium: 73mg | Fiber: 2g | Sugar: 32g | Vitamin A: 13IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg
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