Sweet Pongal is a refined-sugar-free dessert made using rice, moong dal, and jaggery as the main ingredients. This South Indian dish is an integral part of festivals like Makara Sankranti and Navratri. Make authentic temple-style sakkarai Pongal in the Instant Pot with this easy recipe.
Sweet pongal step-by-step recipe with video and photos.
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About this recipe
Sweet Pongal is a traditional South Indian sweet dish made with rice, dal, and jaggery. It is similar to pudding and is an integral part of festivals like Makara Sankranti and Navratri. Sakkarai Pongal is also offered in South Indian temples as 'prasadam' (food offered to the deity).
It is called sihi huggi in Kannada, sakkarai Pongal in Tamil, and chakkara Pongal in Telugu. Traditionally, this dish is made with freshly harvested grains. This refined sugar-free dessert is very easy to make. It is ready in 20 minutes when made in an Instant Pot and gives you the same taste and texture as the ones you get in temples.
Makara Sankranti or Maghi, is a festival day in the Hindu calendar, dedicated to the deity Surya. It is observed each year in the lunar month of Magha which corresponds with the month of January as per the Gregorian calendar. This usually falls on the 14th or 15th of January and the people of India celebrate their harvest.
I have earlier shared how to make Ven Pongal. Here is my recipe to make temple-style sakkarai Pongal. Read on for ingredients, instructions, and useful tips to make authentic sweet Pongal.
Ingredients
Rice: I make this dish with sona masuri rice; however, any variety of short-grain rice works well with this dish.
Moong dal: Moong dal (mung dal) or yellow lentils are used here (similar to Khara Pongal).
Jaggery: This refined sugar-free dessert is made with jaggery. However, if jaggery is not available, you may replace it with raw sugar.
Ghee: Like most Indian sweets, this dish is made with ghee.
Cashew and raisin: A good amount of cashew and raisin goes into making this dish.
Coconut: Dried or desiccated coconut is used in this sweet dish.
Spices: I use cardamom powder and cloves.
Step-by-step instructions
Heat one tablespoon of ghee and fry cashews. Once it begins to brown, add the raisins. Fry for a few seconds until they begin to plump. Set them aside (step 1).
Next, add the moong dal to the pot. Saute for one minute (step 2).
Add the rice, cloves, and milk (steps 3,4).
Add 2 cups of water, mix well and deglaze the pot. Secure the IP lid (step 5).
Set the Instant Pot in pressure cook mode for 10 minutes. Do a natural release of pressure for 10 minutes, then do a quick release (steps 6,7).
Open the lid and set the IP to saute mode. Lightly mash the cooked dal-rice (step 8).
Add the jaggery, coconut, one cup of water, and the remaining ghee. Mix well and let it be in saute mode (low) for 5 minutes (steps 9,10).
Add cardamom powder and fried nuts and raisins. Mix well and serve hot (steps 11,12).
Useful tips
After pressure cooking the dal and rice, add more water and adjust the consistency as per your preference. You can either keep it dry or make it slightly runny (which I prefer).
This dish tastes best when made with jaggery. However, if jaggery is not available, you may replace it with raw sugar.
Sweet Pongal served in temples has a small amount of edible camphor added to it. You may add a small pinch of edible camphor.
Use milk to make a richer-tasting Pongal. However, you may replace it with water or plant-based milk for a vegan version.
I use a 1:1 rice-to-dal ratio. You may adjust it as per your preference.
I used sona masoori rice in this recipe, which is a short-grain Indian variety of rice. However, any Indian variety of rice will work for this dish.
Check out this recipe to make dry fruits laddu.
More Indian desserts
Click here to see more Indian dessert recipes.
FAQs
It can be stored in the refrigerator for up to 5 days. Add a small amount of water before reheating to adjust the consistency, and reheat it over low-medium heat in a saucepan.
No, it is not vegan as it uses milk and ghee. You may replace them with plant-based milk and vegan butter to make vegan Pongal; although the taste may differ.
Bonus
This sakkarai pongal is:
- traditional sweet dish,
- perfect for festivals,
- easy to make,
- refined sugar-free and gluten-free.
Recipe card
Sweet Pongal / Temple-style Sakkarai Pongal (Instant Pot)
Equipment
Ingredients
- ½ cup rice
- ½ cup moong dal (yellow lentils)
- ¾-1 cup jaggery
- 1 cup milk
- ¼ cup ghee (use store-bought or homemade ghee)
- ¼ cup cashew
- 2 tablespoon raisins
- 2 cloves
- ½ teaspoon cardamom powder
- ¼ cup desiccated coconut
- 3 cups water
Instructions
- Set Instant Pot in saute mode and add 1 tablespoon of ghee.
- Add the cashew and saute for one minute.
- Once it begins to brown, add the raisins. Fry for a few seconds until they begin to plump. Set them aside.
- Next, add the moong dal to the pot. Saute for one minute.
- Add the rice, cloves, milk, and 2 cups of water. Mix well and deglaze the pot. Secure the IP lid.
- Set the Instant Pot in pressure cook mode for 10 minutes. Do a natural release of pressure for 10 minutes, then do a quick release.
- Open the lid and set the IP to saute mode. Lightly mash the cooked dal-rice.
- Add the jaggery, coconut, one cup of water, and the remaining ghee. Mix well and let it be in saute mode (low) for 5 minutes.
- Add cardamom powder and fried cashew and raisins.
- Mix well and serve hot.
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