Sharkara Pongal / Sakkarai pongal

The sweet pongal in the trifecta of pongal, I make mine a little less sweeter than what is commonly made


3/4 cup – White rice (Ponni raw rice or Sona Masoori preferred)

1/4 cup – split, skinless Moong dal

5 cups – Water

1 tbsp – Dry Ginger powdered

1 tsp Cardamom (powdered)

4 tbsp – Ghee (Clarified butter)

1/4 cup – Cashewnuts & Raisins

3/4 cup Jaggery (powder/shavings)

Salt – to taste


1. In a pressure cooker, heat the ghee
2. Add in cashews and raisins and fry till golden
3. Remove 3/4th of this and set aside
4. Add moong dal to the pressure cooker and fry for a few seconds
5. Add in the rice and stir to mix well
6. Now add in all but 1/4 cup of water, ginger & cardamom powders and salt to taste
7.Close and cook with the weight on for 6 whistles or until the rice and dal mix is very soft and can be turned into mush with the back of a spoon
8. In a small pan heat the remaining water and add in the jaggery to get a solution
9. Strain the jaggery solution to remove impurities
10. Now add this along with the reserved 3/4th mix of cashews & raisins to the rice & dal and mix well.

Sakkarai pongal is ready to serve!

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