Sweet Pongal Recipe – Rice & Sago with Jaggery & Cashews

Last Updated on 2 months by Neha Deshmukh

Sweet Pongal Recipe – Rice & Sago with Jaggery & Cashews

Introduction

Oh, Pongal! Just the name brings back so many warm memories of festive mornings and the sweet aroma filling my kitchen. This isn’t just a recipe; it’s a tradition, a celebration, and a hug in a bowl. Sweet Pongal, with its comforting blend of rice, sago, jaggery, and cashews, is a dish that’s close to my heart – and I’m so excited to share my version with you. It’s surprisingly easy to make, and trust me, the results are so worth it.

Why You’ll Love This Recipe

This Sweet Pongal is more than just delicious. It’s a beautiful balance of textures – the soft rice and sago, the crunchy cashews, and that lovely, slightly sticky sweetness. It’s a dish that’s perfect for special occasions like Makar Sankranti or Pongal, but honestly? I make it whenever I need a little comfort food. Plus, it’s naturally vegetarian and can easily be adapted to be vegan or gluten-free (more on that later!).

Ingredients

Here’s what you’ll need to create this magic:

• 1 cup Rice
• 0.5 liter Milk (about 2 cups)
• 2 cups Water
• 0.5 cup Sago (Sabudana)
• 200 grams Jaggery
• 0.5 cup Sugar
• 3 Cardamom pods
• 0.75 tbsp Salt
• 2 tbsp Ghee
• 10-12 Cashew Nuts

Ingredient Notes

Let’s talk ingredients! A few little things can make a big difference:

• Rice Varieties for Pongal: Traditionally, short-grain rice like ponni rice is used. But you can also use regular short-grain white rice. Avoid long-grain rice, as it doesn’t get the same creamy texture.
• The Significance of Sago (Sabudana): Sago adds a lovely, slightly chewy texture to the pongal. Make sure to soak it well – it needs to be soft before you add it to the milk mixture.
• Jaggery vs. Sugar: Understanding the Flavor Difference: Jaggery is unrefined sugar, and it gives pongal a beautiful, caramel-like flavor that regular sugar just can’t match. However, if you don’t have jaggery, sugar works just fine!
• Cardamom: The Aromatic Heart of Pongal: Don’t skimp on the cardamom! It adds such a wonderful fragrance. I like to lightly crush the pods before adding them to release more flavor.
• Ghee: Choosing the Right Kind for Flavor: Ghee (clarified butter) is essential for that rich, nutty flavor. Use a good quality ghee for the best results.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, wash the rice thoroughly and soak it in water for about 30 minutes. Do the same with the sago, soaking it separately for 15-20 minutes.
2. While the rice and sago are soaking, coarsely powder the jaggery. You can use a grater or a smasher – whatever works best for you.
3. In a heavy-bottomed vessel (this is important to prevent sticking!), combine the milk and water. Bring it to a boil, then reduce the heat and simmer for 3-4 minutes.
4. Drain the rice and add it to the boiling milk mixture. Cook until it’s about halfway done. Then, add the salt and the soaked sago.
5. Continue to simmer, stirring occasionally, until the rice and sago are tender. The mixture will thicken, but don’t worry – it will loosen up once you add the jaggery.
6. Now, add the powdered jaggery and stir until it’s completely dissolved. Cook for another 5-6 minutes, then add the sugar and cardamom pods.
7. This is where the patience comes in! Stir continuously on low heat for 5-6 minutes. This prevents sticking and ensures everything is well combined.
8. While the pongal is simmering, heat the ghee in a separate pan. Fry the cashew nuts until they’re golden brown and fragrant. Pour them over the pongal and serve warm.

Expert Tips

A few little secrets to make your pongal perfect:

• Achieving the Perfect Consistency: The pongal should be creamy and slightly thick, but not too sticky. Adjust the amount of milk or water if needed.
• Preventing Sticking & Burning: A heavy-bottomed vessel and constant stirring are your best friends here!
• Blooming the Cardamom Flavor: Lightly crushing the cardamom pods before adding them releases their aroma beautifully.
• Roasting Cashews to Golden Perfection: Keep a close eye on the cashews while frying – they burn quickly!

Variations

Want to switch things up? Here are a few ideas:

• Vegan Sweet Pongal: Substitute the ghee with coconut oil and the milk with plant-based milk (like almond or soy milk).
• Gluten-Free Sweet Pongal: This recipe is naturally gluten-free, as long as you ensure your ghee is pure and doesn’t contain any gluten-based additives.
• Adjusting the Sweetness Level: Feel free to adjust the amount of jaggery and sugar to your liking.
• Pongal for Makar Sankranti/Pongal Festival: This is the classic recipe for the festival! It’s traditionally offered to the Sun God.
• Coconut Milk Pongal (Regional Variation): My friend’s grandmother always adds a splash of coconut milk towards the end for an extra layer of richness. It’s divine.

Serving Suggestions

Sweet Pongal is wonderful on its own, but it’s also lovely served with:

• A dollop of yogurt
• A sprinkle of chopped nuts
• A side of savory Pongal (Ven Pongal) for a complete meal

Storage Instructions

Leftover pongal can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk if it’s too thick.

FAQs

Let’s answer some common questions:

• What type of rice is best for making Sweet Pongal? Short-grain rice, like ponni rice, is traditionally used.
• Can I use brown rice instead of white rice? While you can, the texture will be different. Brown rice takes longer to cook and doesn’t get as creamy.
• Can I make Sweet Pongal ahead of time? Yes, you can! It actually tastes even better the next day.
• How do I prevent the pongal from becoming too sticky? Use a heavy-bottomed vessel, stir constantly, and don’t overcook it.
• What can I substitute for jaggery if I don’t have any? You can use sugar, but the flavor won’t be quite the same.
• Is sago (sabudana) gluten-free? Yes, sago is naturally gluten-free.