Sakkarai Pongal

Pongal is one of the most popular four day long harvest festivals celebrated in Tamil Nadu. It falls in mid January. It is like a Thanksgiving occasion to nature. Sakkarai Pongal is a delicacy made from newly harvested rice. It is cooked with jaggery, ghee and cashew nuts and is offered to sun god.

Rice and Dal cooked with the ingredients like edible camphor, cardamom and nutmeg make it smell and taste DIVINELY.

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  • ½ cup Raw rice
  • 2-3 tbsp Moong Dal
  • ½ cup grated Jaggery
  • 3 cups Water
  • 3 tbsp Ghee
  • A pinch of Salt
  • 5-6 Cashews, cut in half
  • 1 tbsp Raisins
  • 2 Cardamom Pods
  • 2 Cloves
  • A pinch of Nutmeg powder
  • A tiny pinch of Edible camphor


  1. In a pressure cooker, add 1/4 tsp ghee and roast the moong dal.
  2. Add water, washed rice and salt.
  3. Pressure cook for 4 whistles. Mash it once done.
  4. Take grated jaggery in a pan and add water just to immerse it. Bring it to boil and let the jaggery completely dissolve and filter it
  5. Add the filtered jaggery syrup to the mashed rice in the cooker.
  6. Fry the Cashews and Raisins in a tsp of ghee in a separate pan. Remove from pan and Keep Aside.
  7. In the same pan, add cloves and Cardamom pods. Switch off the stove.
  8. Grind the Cardamom pods into a powder. Add nutmeg powder, give a quick stir.
  9. Add the cardamom and nutmeg powder, edible camphor and cloves to the pongal; and Mix well.
  10. Cook in medium flame for 5 minutes. Add 1/4 cup water or milk if it gets dry while cooking.
  11. Add ghee little by little while cooking. Lastly add the fried cashews and raisins.
  12. Divine Pongal is what you have now!

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