Sakkarai Pongal (Sweet Pongal) – A Complete with Recipe, Ingredients, and Traditions

Sakkarai Pongal (Sweet Pongal) – A Complete with Recipe, Ingredients, and Traditions



Introduction

Sakkarai Pongal, also known as Chakkara Pongal or Sweet Pongal, is one of the most beloved South Indian festive dishes. Made with freshly harvested rice, moong dal, jaggery, ghee, and dry fruits, this traditional sweet holds a special place during the Pongal festival in Tamil Nadu and other parts of South India. It is also offered as prasadam in temples, making it not just a dessert but a symbol of gratitude, prosperity, and joy.

Whether you call it Chakkara Pongal, Sakkarai Pongal, Chakrapongali, or Bellam Pongal (in Telugu), the essence remains the same – a divine, comforting, and wholesome sweet rice dish. In this article, we will explore the history, ingredients, variations, health aspects, step-by-step cooking method (both traditional and in cooker/instant pot), and tips for making perfect Sakkarai Pongal.

What is Sakkarai Pongal?

Sakkarai Pongal is a traditional South Indian sweet dish made mainly with:

  • Rice (preferably newly harvested)

  • Moong dal (pasi paruppu)

  • Jaggery (vellam)

  • Ghee

  • Cashews, raisins, cardamom, and edible camphor (optional for temple style)

It is often prepared as a festive delicacy during Thai Pongal (harvest festival) and served as prasadam in temples such as Tirupati and local Shiva or Vishnu temples. The dish is mildly spiced with cardamom and sometimes nutmeg, making it fragrant and rich.

The word “Pongal” itself means “to boil over”, symbolizing abundance. As milk and rice boil over during the festival, it signifies prosperity overflowing into the household.

Cultural Significance of Sakkarai Pongal

  1. Harvest Festival Dish – During Pongal, freshly harvested rice and sugarcane are used to prepare this sweet.

  2. Temple Offering – Known as Sakkarai Pongal prasadam, it is a divine offering in many temples, including the famous Tirupati Balaji temple.

  3. Symbol of Gratitude – Families prepare sweet pongal as a way of thanking the Sun God for a good harvest.

  4. Regional Names –

    • Tamil Nadu: Sakkarai Pongal / Chakkarai Pongal

    • Andhra Pradesh & Telangana: Bellam Pongal

    • Karnataka: Sihi Pongal

  5. Spiritual Belief – Adding ghee and jaggery symbolizes purity, energy, and sweetness in life.

Ingredients for Sakkarai Pongal

Here’s a list of basic ingredients used in Sweet Pongal recipe:

  • Raw rice (pacharisi / sona masoori rice) – 1 cup

  • Moong dal (pasi paruppu / yellow lentils) – ¼ cup

  • Jaggery (vellam) – 1 to 1 ½ cups (depending on sweetness preference)

  • Ghee – 4 to 5 tbsp

  • Cashew nuts – 10 to 12

  • Raisins – 8 to 10

  • Cardamom powder – ½ tsp

  • Edible camphor (pachai karpooram) – a tiny pinch (optional for temple style)

  • Nutmeg powder – a pinch (optional)

  • Milk (optional) – ½ cup (for extra richness)

  • Water – 3 to 4 cups (adjust as per rice quality)

Step-by-Step Recipe for Sakkarai Pongal

1. Roasting the Dal

  • Heat a pan and dry roast the moong dal until slightly golden and fragrant.

  • This step enhances the flavor and makes the Pongal aromatic.

2. Cooking Rice and Dal

  • Wash rice and roasted dal together.

  • Add 3 to 4 cups of water (and milk if using) in a pressure cooker.

  • Cook for 4 to 5 whistles until mushy.

3. Preparing Jaggery Syrup

  • Heat jaggery with ½ cup water in a pan.

  • Once it melts, strain to remove impurities.

  • Boil for a few minutes until slightly thick.

4. Mixing Rice-Dal with Jaggery

  • Mash the cooked rice-dal mixture lightly.

  • Pour the jaggery syrup and mix well.

  • Cook on low flame until everything blends together.

5. Flavoring and Tempering

  • Heat ghee in a small pan. Fry cashews until golden and add raisins until they puff.

  • Add cardamom powder, nutmeg, and edible camphor.

  • Pour this tempering into the Pongal. Mix well.

6. Serving

  • Serve hot with extra ghee drizzled on top.

  • Traditionally, sakkarai pongal is served on banana leaves during festivals.

Sakkarai Pongal in Cooker



For busy days, sakkarai pongal in cooker is a time-saving method:

  1. Cook rice and dal with water/milk in a pressure cooker.

  2. Prepare jaggery syrup separately.

  3. Mix both and add ghee, cardamom, cashews, and raisins.
    This version is quicker and perfect for everyday cooking.

Instant Pot Sweet Pongal

The Instant Pot sakkarai pongal recipe is modern and convenient:

  1. Roast moong dal in sauté mode.

  2. Add rice, water, and milk, and cook for 10 minutes in pressure cook mode.

  3. Prepare jaggery syrup separately and add after releasing pressure.

  4. Mix with ghee, cardamom, and dry fruits.

Temple Style Sakkarai Pongal

Temple prasadam style pongal has some unique characteristics:

  • Use generous ghee for richness.

  • Add a tiny pinch of edible camphor.

  • Slightly runny consistency compared to home versions.

  • Sometimes includes a hint of nutmeg for fragrance.

This version has a divine aroma and tastes closest to the prasadam you get in temples like Tirupati.

Variations of Sweet Pongal

  1. Bellam Pongal – Andhra/Telangana version, slightly thicker.

  2. Sihi Pongal – Karnataka style, often includes coconut.

  3. Sugar Pongal – Made with sugar instead of jaggery (less common today).

  4. Vegan Sweet Pongal – Replace ghee with coconut oil and avoid milk.

  5. Dry Fruit Rich Pongal – Add almonds, pistachios, dates for a festive twist.

Sakkarai Pongal Ratio

The perfect ratio of rice to dal to jaggery is important:

  • Rice : Dal → 4 : 1

  • Jaggery → Equal to rice (or slightly more for sweeter version)

  • Ghee → As per richness, usually 4 to 5 tbsp per cup of rice

Nutritional Value and Calories



Sweet Pongal is rich and energy-giving:

  • Calories – One serving (~150g) provides around 250–300 kcal.

  • Carbohydrates – Rice and jaggery provide instant energy.

  • Proteins – From moong dal.

  • Healthy Fats – From ghee and cashews.

  • Iron & Minerals – From jaggery.

It is heavy, so portion control is advised.

Tips for Perfect Sakkarai Pongal

  • Always melt and strain jaggery before adding to avoid impurities.

  • Do not add jaggery syrup to uncooked rice/dal, as it prevents soft cooking.

  • Add generous ghee for authentic taste.

  • Use freshly harvested rice during Pongal festival for best flavor.

  • Keep consistency slightly runny, as Pongal thickens after cooling.

Sweet Pongal for Festivals

  • Thai Pongal – Prepared in clay pots outdoors under the sun.

  • Navaratri & Aadi Perukku – Made as naivedyam (offering).

  • Temple Functions & Marriages – Distributed as prasadam.

This dish is not just food but a way of celebrating abundance and community.

Frequently Asked Questions

1. Can I make sweet pongal with brown rice?
Yes, though cooking time will increase. It gives a nuttier flavor and is healthier.

2. Can I replace jaggery with sugar?
Yes, but jaggery gives authentic taste and health benefits.

3. How to make sakkarai pongal vegan?
Skip ghee and milk. Use coconut oil for flavor.

4. How long does sakkarai pongal last?
It stays fresh for a day at room temperature, or up to 2 days refrigerated.

5. Why does my pongal turn hard after cooling?
It thickens naturally; add a little hot milk/water before serving.

Conclusion

Sakkarai Pongal is not just a festive sweet but an expression of gratitude, prosperity, and tradition. From the temple prasadam version to instant pot variations, this dish has stood the test of time. With rice, dal, jaggery, and ghee blending into a divine harmony, it continues to be a symbol of abundance in South Indian households.

So, whether you are preparing Sakkarai Pongal recipe in English for your blog readers, making it in a cooker or instant pot, or trying the temple-style prasadam version, this sweet dish will always bring warmth, richness, and festive joy to your table. 

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