Indulge in the Sweetness: 20 Delicious Sakkarai Pongal Recipes to Try!
Sakkarai Pongal, a traditional South Indian sweet dish, has been a staple at festivals and special occasions for centuries. With its rich, velvety texture and sweetness that’s just right, it’s no wonder this dish is loved by many. But what makes Sakkarai Pongal truly special is the way it brings people together – whether it’s as an offering to the gods or a treat after a long day, this sweet delight has a way of warming hearts.
In this article, we’ll explore 20 mouthwatering Sakkarai Pongal recipes that will take your taste buds on a wild ride. From classic variations to innovative twists and turns, these recipes are sure to satisfy your cravings and inspire you to try something new. So grab your apron, put on your thinking cap, and let’s get started!
Classic Sakkarai Pongal with Jaggery and Ghee
This classic Sakkarai Pongal recipe is a popular South Indian sweet dish made with moong dal, jaggery, and ghee. It’s a perfect treat for special occasions or as a simple dessert to brighten up your day.
Ingredients:
– 1 cup split green gram (moong dal)
– 1 cup jaggery powder
– 2 tablespoons ghee
– 1/4 teaspoon cardamom powder
– Milk, as needed
Instructions:
1. Rinse the moong dal and soak it in water for at least 4 hours or overnight. Drain the water and grind the dal into a smooth paste using a grinder or blender.
2. Heat ghee in a deep pan over medium heat. Add the ground moong dal paste, jaggery powder, and cardamom powder. Stir well to combine.
3. Gradually add milk to the mixture and stir until it thickens to a creamy consistency.
4. Cook for an additional 5-7 minutes or until the Sakkarai Pongal reaches your desired consistency.
5. Remove from heat and let it cool slightly before serving.
Cooking Time: Approximately 20-25 minutes
Quick Instant Pot Sakkarai Pongal
Sakkarai Pongal is a popular South Indian sweet dish that’s easy to make and perfect for special occasions. This recipe uses an Instant Pot to reduce the cooking time, making it quicker than traditional methods.
Ingredients:
– 1 cup moong dal
– 1 cup jaggery powder
– 1/2 cup water
– 1/4 teaspoon salt
– 1 tablespoon ghee or oil
– Chopped nuts or dried fruits for garnish (optional)
Instructions:
1. Rinse the moong dal and soak it in water for at least 30 minutes. Drain the water and add the dal to the Instant Pot.
2. Add jaggery powder, salt, and 1/4 cup of water to the Instant Pot.
3. Close the lid and set the valve to “sealing”. Pressure cook on high for 10 minutes, followed by a natural release for 10 minutes.
4. Open the lid and stir in the ghee or oil until it’s well combined with the pongal.
5. Serve warm, garnished with chopped nuts or dried fruits if desired.
Cooking Time: 20 minutes
Healthy Quinoa Sakkarai Pongal
Pongal, a popular South Indian dish, gets a nutritious boost with the addition of quinoa and reduced sugar content. This recipe retains the rich flavor and aroma while providing a healthier alternative.
Ingredients:
– 1 cup quinoa, rinsed and drained
– 2 cups water or vegetable broth
– 1 cup jaggery powder (or brown sugar)
– 1/4 cup ghee or unsalted butter
– 1 tablespoon grated ginger
– 1 teaspoon cardamom powder
– Salt to taste
– Fresh cashews, chopped (optional)
Instructions:
1. Rinse the quinoa and cook according to package instructions using water or broth.
2. In a separate pan, combine jaggery powder, ghee or butter, grated ginger, and cardamom powder. Heat over low heat, stirring constantly, until the jaggery dissolves.
3. Once the quinoa is cooked, fluff it with a fork and mix with the jaggery mixture. Add salt to taste.
4. Garnish with chopped cashews, if desired.
Cooking Time: 20-25 minutes
Enjoy your nutritious and delicious Quinoa Sakkarai Pongal!
Vegan Coconut Milk Sakkarai Pongal
A sweet and creamy vegan twist on the traditional Tamilian dish, Sakkarai Pongal.
Ingredients:
– 1 cup of moong dal (split green gram)
– 1 cup of coconut milk
– 1/2 cup of jaggery powder or brown sugar
– 1/4 teaspoon of cardamom powder
– 1/4 teaspoon of salt
– 1 tablespoon of ghee or vegan butter substitute
Instructions:
1. Rinse the moong dal and soak it in water for at least 4 hours or overnight. Drain the water and set aside.
2. In a large saucepan, combine the coconut milk, jaggery powder or brown sugar, cardamom powder, and salt. Heat over medium heat, stirring occasionally, until the mixture comes to a boil.
3. Add the soaked moong dal to the saucepan and stir well. Reduce the heat to low and simmer for 15-20 minutes, or until the dal is cooked and the mixture has thickened slightly.
4. Stir in the ghee or vegan butter substitute. Serve warm or at room temperature.
Cooking Time: 20-25 minutes
Cardamom and Saffron Infused Sakkarai Pongal
Sakkarai Pongal, a traditional South Indian sweet dish, gets a luxurious twist with the addition of cardamom and saffron. This fragrant dessert is perfect for special occasions or as a comforting treat any time of the year.
Ingredients:
– 1 cup split red gram (mung dal)
– 1 cup jaggery powder
– 1/2 cup milk
– 1/4 cup ghee
– 1/2 teaspoon ground cardamom
– A few strands of saffron, soaked in 1 tablespoon hot water
– Chopped nuts and dried fruit for garnish (optional)
Instructions:
1. Rinse the dal and soak it in water for at least 4 hours or overnight. Drain and set aside.
2. In a large saucepan, combine jaggery powder and 1 cup of water. Heat over medium heat, stirring until the jaggery dissolves.
3. Add the soaked dal, milk, ghee, cardamom powder, and saffron mixture to the saucepan. Stir well.
4. Cook on low heat for about 20-25 minutes or until the mixture thickens slightly.
5. Remove from heat and let it cool slightly. Serve warm or at room temperature, garnished with chopped nuts and dried fruit if desired.
Cooking Time: About 25-30 minutes
Cashew and Raisin Topped Sakkarai Pongal
A sweet and nutty twist on the traditional South Indian dish, this recipe combines the creamy goodness of pongal with the crunch of cashews and sweetness of raisins.
Ingredients:
– 1 cup moong dal
– 1 cup rice
– 2 cups water
– 1/4 cup ghee or oil
– 1/4 cup jaggery powder (or brown sugar)
– 1/2 cup chopped cashews
– 1/4 cup raisins
– Salt to taste
Instructions:
1. Rinse the moong dal and rice together, then soak for 30 minutes.
2. Drain and pressure cook with 2 cups of water until mushy.
3. In a pan, heat ghee or oil over medium heat. Add jaggery powder (or brown sugar) and stir until dissolved.
4. Combine cooked dal-rice mixture with the sweetened mixture and salt to taste.
5. Top with chopped cashews and raisins.
6. Serve warm or at room temperature.
Cooking Time: 45 minutes
Brown Rice Sakkarai Pongal for Health Enthusiasts
Pongal, a traditional South Indian dish, gets a nutritious twist with this recipe that incorporates brown rice and jaggery for added fiber and antioxidants. This sweet and savory dish is perfect for breakfast or as a snack.
Ingredients:
– 1 cup brown rice
– 1 cup split red gram (masoor dal)
– 1/2 cup milk
– 1/4 cup jaggery powder
– 1/4 teaspoon ground cardamom
– 1/4 teaspoon salt
– Ghee or oil for greasing
Instructions:
1. Rinse the brown rice and split red gram, and soak them in water for at least 30 minutes.
2. Drain the water and pressure cook the rice and dal with 2 cups of water until mushy.
3. Heat milk over low heat and add jaggery powder, cardamom, and salt. Stir until dissolved.
4. Add the cooked rice mixture to the milk mixture and stir well.
5. Grease a pan with ghee or oil and pour in the Pongal mixture. Cook on low heat for 10-15 minutes, stirring occasionally.
Cooking Time: 20-25 minutes
Enjoy your nutritious Brown Rice Sakkarai Pongal!
Microwave Easy Sakkarai Pongal
Sakkarai Pongal is a traditional South Indian sweet dish made with rice, lentils, and jaggery. This microwave version is an easy and convenient twist on the classic recipe.
Ingredients:
– 1 cup cooked moong dal
– 1/2 cup cooked white rice
– 1/4 cup jaggery powder
– 1/4 teaspoon cardamom powder
– 1 tablespoon ghee or oil
– Pinch of salt
Instructions:
1. In a microwave-safe bowl, combine the cooked moong dal, cooked white rice, and jaggery powder.
2. Mix well until the jaggery is fully incorporated.
3. Add the cardamom powder, ghee or oil, and salt. Mix again.
4. Microwave on high for 1-2 minutes, stirring every 30 seconds, until the mixture is heated through and the jaggery has melted.
5. Serve warm or at room temperature.
Cooking Time: 2 minutes
Festival Special Sakkarai Pongal with Edible Gold Leaf
Celebrate the festive season with this sweet and indulgent Sakkarai Pongal, elevated by the luxurious touch of edible gold leaf. This traditional South Indian dish is a must-have at any celebratory meal.
Ingredients:
– 1 cup split red gram (masoor dal)
– 1 cup jaggery powder
– 1/2 cup milk
– 1/4 teaspoon ground cardamom
– Edible gold leaf, for garnish
– Ghee or clarified butter, for serving
Instructions:
1. Rinse the dal and soak it in water for at least 4 hours. Drain the water and blend the dal into a smooth paste.
2. Heat the jaggery powder with 1/2 cup of water until it dissolves, then add the milk and cardamom powder. Stir well.
3. Add the blended dal to the jaggery mixture and cook on low heat, stirring constantly, until the Pongal thickens.
4. Remove from heat and let cool slightly.
5. Garnish with edible gold leaf and serve warm, accompanied by a dollop of ghee or clarified butter.
Cooking Time: 20-25 minutes
Low-Sugar Sakkarai Pongal for Diabetics
This traditional South Indian sweet dish gets a healthy twist with reduced sugar content, making it perfect for diabetics. This recipe is a gentle and comforting treat that’s easy to prepare.
Ingredients:
– 1 cup cooked moong dal
– 1/2 cup jaggery powder (or low-sugar alternative)
– 1/4 cup ghee or coconut oil
– 1/4 teaspoon cardamom powder
– 1/2 teaspoon cinnamon powder
– Pinch of salt
– Freshly grated coconut for garnish (optional)
Instructions:
1. In a large pan, combine cooked moong dal, jaggery powder, ghee or coconut oil, cardamom powder, and cinnamon powder.
2. Mix well until the mixture is smooth and combined.
3. Cook over low heat, stirring frequently, for 10-12 minutes or until the mixture thickens slightly.
4. Remove from heat and let it cool to room temperature.
5. Serve warm or at room temperature, garnished with freshly grated coconut if desired.
Cooking Time: 15 minutes
Mixed Millet Sakkarai Pongal
Pongal is a traditional South Indian dish made with millets, jaggery, and spices. This recipe combines mixed millets with sweet jaggery to create a delicious and nutritious treat perfect for any time of the day.
Ingredients:
– 1 cup mixed millets (foxtail, proso, and bajra)
– 1 cup water
– 1/2 cup jaggery powder
– 1/4 teaspoon cardamom powder
– 1/4 teaspoon ghee or oil
Instructions:
1. Rinse the mixed millets and soak them in water for at least 4 hours.
2. Drain the water and cook the millets with additional 1 cup of water until they are mushy.
3. Add jaggery powder, cardamom powder, and ghee or oil to the cooked millet mixture.
4. Mix well and cook for an additional 5 minutes.
5. Serve warm or at room temperature.
Cooking Time: 20-25 minutes
Dates and Nuts Sakkarai Pongal
A traditional South Indian sweet dish, Sakkarai Pongal is a delightful combination of dates, nuts, and jaggery. This recipe is perfect for special occasions or as a snack.
Ingredients:
• 1 cup dates, pitted
• 1/2 cup chopped almonds and cashews
• 1/4 cup jaggery powder (or brown sugar)
• 1 tablespoon ghee (clarified butter)
• 1/2 teaspoon cardamom powder
• Pinch of salt
Instructions:
1. In a medium saucepan, combine dates, nuts, jaggery powder, and cardamom powder.
2. Add ghee and salt; mix well.
3. Cook over medium heat, stirring frequently, until the mixture thickens (about 10-12 minutes).
4. Remove from heat and let cool slightly.
5. Serve warm or at room temperature.
Cooking Time: 15-20 minutes
Ghee-Free Sakkarai Pongal for Weight Watchers
Celebrate special occasions with this traditional Indian dessert, now made healthier by substituting ghee with a combination of coconut oil and milk. This sweet treat is perfect for Weight Watchers, with only 170 calories per serving.
Ingredients:
– 1 cup moong dal (split yellow lentils)
– 1/2 cup jaggery powder
– 1/4 cup grated coconut
– 1/4 cup milk
– 2 tablespoons coconut oil
– 1/2 teaspoon cardamom powder
– Pinch of salt
– Chopped nuts or dried fruits for garnish (optional)
Instructions:
1. Rinse the moong dal and soak it in water for at least 4 hours. Drain the water and blend the dal into a smooth paste.
2. Heat the coconut oil in a pan over medium heat. Add the jaggery powder, grated coconut, milk, cardamom powder, and salt. Stir until the mixture comes to a boil.
3. Add the moong dal paste to the mixture and stir well. Reduce the heat to low and simmer for 10-12 minutes or until the mixture thickens.
4. Remove from heat and let it cool slightly. Garnish with chopped nuts or dried fruits, if desired.
Cooking Time: 15-18 minutes
Servings: 6-8
Jaggery-Free Sakkarai Pongal with Coconut Sugar
Say goodbye to jaggery and hello to coconut sugar! This recipe is a delightful twist on the classic Sakkarai Pongal, using coconut sugar for a unique flavor profile.
Ingredients:
– 1 cup of raw rice
– 1 cup of moong dal (split green gram)
– 2 cups of water
– 1/4 cup of grated coconut
– 1/2 cup of coconut sugar
– A few drops of cardamom essence (optional)
Instructions:
1. Rinse the rice and moong dal together, then soak them in water for at least 4 hours or overnight.
2. Drain the water and blend the mixture with 2 cups of fresh water until it forms a smooth paste.
3. Cook the paste over medium heat, stirring constantly, until it thickens and leaves the sides of the pan.
4. Add the grated coconut, coconut sugar, and cardamom essence (if using). Stir well to combine.
5. Reduce the heat to low and simmer for 10-15 minutes or until the mixture thickens further.
Cooking Time: 20-25 minutes
Enjoy your delicious Jaggery-Free Sakkarai Pongal with Coconut Sugar!
Pressure Cooker One-Pot Sakkarai Pongal
Experience the comforting flavors of traditional Tamil Nadu cuisine with this one-pot pressure cooker recipe for Sakkarai Pongal. This sweet and savory dish is perfect for a quick, satisfying meal.
Ingredients:
– 1 cup split red lentils (masoor dal)
– 1 cup long-grain rice
– 2 cups water
– 1 tablespoon ghee or oil
– 1 small onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt, to taste
– Optional: 1/4 teaspoon asafoetida (hing) and 1/4 cup jaggery powder
Instructions:
1. Rinse the lentils and rice separately and drain well.
2. Heat ghee or oil in the pressure cooker over medium heat. Add onion, garlic, cumin, and salt. Cook until the onion is translucent.
3. Add the rinsed lentils, rice, water, and optional asafoetida (if using). Stir to combine.
4. Close the pressure cooker lid and cook at high pressure for 5-6 minutes or low pressure for 15-20 minutes.
5. Let the pressure release naturally before opening the cooker.
Cooking Time: 5-6 minutes (high pressure) or 15-20 minutes (low pressure)
Traditional Clay Pot Sakkarai Pongal
Sakkarai Pongal is a classic South Indian sweet dish made with moong dal, jaggery, and ghee, cooked to perfection in a clay pot. This traditional recipe is a staple during festivals like Pongal and Diwali.
Ingredients:
– 1 cup split green gram (moong dal)
– 1 cup jaggery pieces
– 1/2 cup ghee
– 1/4 teaspoon cardamom powder
– Water, as needed
Instructions:
1. Rinse the moong dal and soak it in water for at least 4 hours or overnight.
2. Drain the water and cook the moong dal with enough water until it is mushy and creamy.
3. In a separate pan, melt the jaggery pieces over low heat, stirring occasionally.
4. Add the cooked moong dal to the melted jaggery and mix well.
5. Add the ghee and cardamom powder to the mixture and stir until combined.
6. Cook the mixture in a clay pot or heavy-bottomed pan over low heat for 10-15 minutes, stirring frequently.
7. Serve warm or at room temperature.
Cooking Time: 30-40 minutes
Kids-Friendly Chocolate Sakkarai Pongal
Get ready to delight your little ones with a sweet and indulgent twist on the traditional Indian dish, Sakkarai Pongal! This recipe is perfect for kids’ parties or a fun family cooking activity.
Ingredients:
– 1 cup jaggery powder
– 1/2 cup rolled oats
– 1/4 cup milk
– 1/4 cup ghee (clarified butter)
– 1/2 teaspoon cardamom powder
– 1/4 teaspoon salt
– 1 tablespoon unsweetened cocoa powder
– Chopped nuts or chocolate chips for garnish (optional)
Instructions:
1. In a medium saucepan, combine jaggery powder, oats, milk, and ghee. Cook over medium heat, stirring constantly, until the mixture thickens and the jaggery dissolves.
2. Add cardamom powder and salt. Stir well to combine.
3. Remove from heat and stir in cocoa powder until well combined.
4. Pour into individual serving cups or a large serving dish. Garnish with chopped nuts or chocolate chips, if desired.
5. Refrigerate for at least 30 minutes before serving.
Cooking Time: 15-20 minutes
Exotic Dry Fruit Sakkarai Pongal
This traditional South Indian dessert is a flavorful and nutritious treat, perfect for special occasions or everyday indulgence. The addition of dry fruits adds an exotic twist to the classic pongal recipe.
Ingredients:
– 1 cup split red gram (masoor dal)
– 1/2 cup jaggery powder
– 1/4 cup milk
– 1/4 cup ghee (clarified butter)
– 1 tablespoon cardamom powder
– 1/2 teaspoon saffron threads, soaked in 1 tablespoon hot water
– 1/2 cup chopped dry fruits (raisins, apricots, almonds, and cashews)
Instructions:
1. Rinse the dal and soak it overnight. Drain the water and grind the dal into a coarse paste.
2. In a pan, combine jaggery powder, milk, ghee, cardamom powder, and saffron mixture. Heat until the jaggery dissolves.
3. Add the ground dal to the pan and stir well.
4. Cook for 5-7 minutes or until the pongal thickens slightly.
5. Stir in the chopped dry fruits.
6. Serve warm or at room temperature.
Cooking Time: 15-20 minutes
Gluten-Free Sakkarai Pongal with Foxtail Millet
A traditional South Indian sweet dish, Sakkarai Pongal is a delight for the senses. This gluten-free version uses foxtail millet instead of rice, making it an excellent option for those with dietary restrictions.
Ingredients:
– 1 cup foxtail millet
– 1 cup milk
– 1/2 cup jaggery powder
– 1/4 teaspoon ground cardamom
– 1 tablespoon ghee (clarified butter)
– Chopped nuts and dried fruits for garnish (optional)
Instructions:
1. Rinse the foxtail millet and soak it in water for at least 4 hours or overnight.
2. Drain the water and cook the millet in a pressure cooker with 2 cups of fresh water until it’s mushy.
3. In a separate pan, combine the milk, jaggery powder, and cardamom. Heat over medium heat, stirring constantly, until the jaggery dissolves.
4. Add the cooked foxtail millet to the milk mixture and stir well.
5. Add the ghee and mix until it’s well combined.
6. Cook for an additional 2-3 minutes or until the Pongal thickens slightly.
7. Serve warm or at room temperature, garnished with chopped nuts and dried fruits if desired.
Cooking Time: Approximately 30-40 minutes
Spiced Sakkarai Pongal with Black Pepper and Ginger
Sakkarai Pongal is a popular South Indian sweet dish, typically served during festivals. This recipe adds a twist by incorporating the warmth of black pepper and ginger.
Ingredients:
– 1 cup cooked moong dal (split green gram)
– 1 cup jaggery powder
– 1/2 teaspoon grated fresh ginger
– 1/4 teaspoon ground black pepper
– 1/4 teaspoon cardamom powder
– 1 tablespoon ghee or oil
Instructions:
1. In a large pan, combine the cooked moong dal, jaggery powder, and grated ginger. Heat over medium heat, stirring occasionally.
2. Once the mixture is well combined and starts to melt, add the ground black pepper and cardamom powder. Stir well.
3. Cook for an additional 5 minutes or until the mixture thickens slightly.
4. Remove from heat and stir in the ghee or oil.
5. Serve warm or at room temperature.
Cooking Time: 15-20 minutes
Summary
Get ready to indulge in the sweet and savory goodness of Sakkarai Pongal! This traditional Indian dish is now reinvented with a variety of recipes that cater to different tastes and dietary needs. From classic and quick instant pot versions to healthy quinoa, vegan coconut milk, and gluten-free options, there’s something for everyone. Add some excitement with cardamom and saffron infused, cashew and raisin topped, or brown rice Sakkarai Pongal. Whether you’re a health enthusiast, weight watcher, or just looking for a sweet treat, these 20 delicious recipes are sure to satisfy your cravings!
