Traditional Jaggery Sweet Pongal (Sakkarai Pongal) – Easy Homemade Recipe

Ingredients:

1. ½ cup raw rice
2. ¼ cup moong dal (split yellow lentils)
3. ¾ to 1 cup nattusakkarai (country jaggery), grated or crushed
4. 2 tbsp ghee
5. 2 cups water
6. ¼ cup milk (optional, for creaminess)
7. 1 tbsp cashew nuts
8. 1 tbsp raisins

Spices & Flavors:

• ½ tsp cardamom powder
• 1 small pinch of edible camphor (optional)
• Few strands of saffron (optional, soaked in warm milk)

Instructions:

• Dry roast dal:
  In a pan, dry roast the moong dal until golden and aromatic. Rinse the rice and mix with roasted dal.
• Pressure cook:
  Add 2 cups water and pressure cook the rice-dal mixture for 3–4 whistles until soft and mushy.
• Melt jaggery:
  In another pan, add grated nattusakkarai with ¼ cup water. Heat until it melts. Strain if it has impurities.
• Combine and cook:
  Add the jaggery syrup to the cooked rice-dal mixture. Mix well and cook on low flame for 5–7 minutes. Add milk if using.
• Flavoring:
  Add cardamom powder, edible camphor, and saffron milk. Stir and cook until slightly thick.
• Ghee tempering:
  In a small pan, heat ghee and roast cashews until golden. Add raisins and fry until they puff up. Add grated coconut and fry lightly (optional).
• Final mix:
  Pour the ghee with fried nuts into the pongal. Mix well and serve warm.

Tips:

• Adjust jaggery according to sweetness preference.
• You can skip milk for a vegan version.
  • • • • Add more ghee for a richer, temple-style flavor.