Authentic Sakkarai Pongal Recipe – Moong Dal, Kalkandu & Ghee

Last Updated on 4 months by Neha Deshmukh

Authentic Sakkarai Pongal Recipe – Moong Dal, Kalkandu & Ghee

Introduction

Sakkarai Pongal. Just the name evokes such warm, festive memories, doesn’t it? This sweet pongal is a staple in my home, especially during Thai Pongal, but honestly, I make it whenever I’m craving something comforting and subtly sweet. It’s a dish that feels like a hug in a bowl! I first made this for my family during a particularly chilly winter, and it quickly became a favorite. It’s surprisingly easy to make, and the aroma of ghee and cardamom filling the kitchen is simply divine. Let’s get cooking!

Why You’ll Love This Recipe

This Sakkarai Pongal recipe is all about simplicity and flavor. It’s a wonderfully balanced dish – not overly sweet, with a lovely creamy texture. Using kalkandu (rock sugar) gives it a unique, delicate sweetness that’s different from jaggery or sugar. Plus, it comes together relatively quickly, especially with the pot-in-pot pressure cooker method. It’s perfect for a festive breakfast, a sweet treat, or even a light dessert.

Ingredients

Here’s what you’ll need to make this delicious Sakkarai Pongal:

• ¼ cup split yellow moong dal (approximately 50g)
• ¼ cup raw rice (approximately 40g)
• 1 cup milk (240ml)
• 1 cup water (240ml)
• ½ cup Kalkandu (Rock Sugar), coarsely powdered (approximately 120g)
• 2 cardamom pods
• 3 teaspoons ghee (approximately 15ml)
• 6 cashews
• 10 raisins

Ingredient Notes

Let’s talk ingredients! Getting these right makes all the difference.

Split Yellow Moong Dal: Choosing the Right Variety
I prefer using the pesara pappu variety of split yellow moong dal. It cooks quickly and gives a beautiful creamy texture. Make sure your dal is fresh – older dal can take longer to cook.

Raw Rice: The Best Type for Sakkarai Pongal
Short-grain raw rice works best for Sakkarai Pongal. It becomes beautifully soft and sticky when cooked, contributing to the overall creamy texture. Sona Masoori rice is a great option.

Kalkandu (Rock Sugar): Benefits and Substitutions
Kalkandu isn’t just about the taste; it’s also considered cooling in Ayurveda! If you can’t find kalkandu, you can substitute it with sugar or jaggery, but the flavor profile will be different. I’ll discuss the differences in the FAQs.

Cardamom: Fresh vs. Ground
Freshly crushed cardamom is always best. The aroma is so much more vibrant! If you’re using ground cardamom, make sure it’s relatively fresh.

Ghee: Clarified Butter – A Traditional Touch
Ghee is essential for that authentic flavor. It adds a richness that you just can’t replicate with oil. Plus, it helps the cashews and raisins get beautifully golden and crispy.

Step-By-Step Instructions

Alright, let’s get down to making the pongal!

1. First, soak the rice and split moong dal together in water for about an hour. This helps them cook evenly and become wonderfully soft.
2. Drain the soaked rice and dal. Add them to a pressure cooker along with 1 cup of milk and 1 cup of water.
3. Now, for the pot-in-pot method! Place a small steel bowl inside the pressure cooker, on top of the rice-dal mixture. This prevents the pongal from sticking to the bottom. Close the lid and cook for 15 minutes on medium heat – you should get about 10 whistles.
4. Let the pressure release naturally. Don’t rush this step!
5. While the pressure releases, coarsely grind the kalkandu into a powder.
6. Once the pressure is released, open the cooker. The rice and dal should be beautifully cooked and creamy. Transfer the mixture to a pan.
7. Add the powdered kalkandu to the pan and stir for about 2 minutes, until it’s fully dissolved.
8. Crush the cardamom pods to get a fine powder.
9. In a separate small pan, heat the ghee. Fry the cashews and raisins until they turn golden brown. Be careful not to burn them!
10. Add the cardamom powder and the fried cashews and raisins to the pongal. Mix well.
11. Let the pongal cool for about 20 minutes. It will thicken as it cools.

Expert Tips

• Don’t skip the soaking step! It really does make a difference in the texture.
• The pot-in-pot method is a game-changer for preventing sticking.
• Adjust the amount of kalkandu to your liking.

Variations

• Vegan Sakkarai Pongal Adaptation: Substitute the milk with coconut milk and the ghee with coconut oil. It’s surprisingly delicious! My friend, Priya, swears by this version.
• Gluten-Free Considerations: This recipe is naturally gluten-free! Just double-check that your ghee is pure and doesn’t contain any hidden gluten ingredients.
• Adjusting the Sweetness Level: If you prefer a less sweet pongal, start with ¼ cup of kalkandu and add more to taste.
• Pongal for Festivals (Thai Pongal, etc.): During Thai Pongal, it’s customary to make both Sakkarai Pongal (sweet) and Ven Pongal (savory).

Serving Suggestions

Sakkarai Pongal is best served at room temperature. It’s lovely on its own, but you can also serve it with a side of coconut chutney for a delightful contrast of flavors. A sprinkle of chopped nuts on top adds a nice touch.

Storage Instructions

Leftover Sakkarai Pongal can be stored in an airtight container in the refrigerator for up to 3 days. It will thicken upon cooling, so you might need to add a splash of milk or water when reheating.

FAQs

What is Sakkarai Pongal and its significance?

Sakkarai Pongal is a sweet dish traditionally made during the harvest festival of Thai Pongal in South India. It symbolizes prosperity and gratitude for a bountiful harvest.

Can I use jaggery instead of Kalkandu? What’s the difference?

Yes, you can! Jaggery will give the pongal a darker color and a more caramel-like flavor. Kalkandu has a more delicate, crystalline sweetness.

What is the best way to prepare the rice and dal for optimal texture?

Soaking the rice and dal for at least an hour is key. It allows them to absorb water and cook evenly, resulting in a creamy texture.

How can I prevent the pongal from becoming too sticky?

Using the pot-in-pot method in the pressure cooker is the best way to prevent sticking. Also, avoid overcooking the rice and dal.

Can this pongal be made ahead of time?

Yes, you can make it a day ahead. Store it in the refrigerator and reheat gently with a splash of milk or water.