Mumbai: Pongal, a revered harvest festival in India celebrated with enthusiasm particularly in Tamil Nadu and by Tamil communities worldwide to express gratitude to nature for a bountiful harvest. The four-day celebration begins on January 14 (Bhogi) and concludes on January 17 (Kanum Pongal).
Thai Pongal celebrated on January 15 involves cooking the traditional Pongal dish and offering it to the Sun God. Traditional rangoli (Kolam), new attire, lavish feasts, and cultural activities like folk dances and Jallikattu create a vibrant atmosphere during this festival.
Sweet Pongal or Sakkarai Pongal is a flavourful, temple-style sweet made with jaggery, rice, and a generous amount of ghee and cashew nuts. This traditional dish, often prepared as a sacred offering in temples, is also a festive favourite during special occasions.
The unique combination of rice, moong dal, and secret ingredients like edible camphor, nutmeg, and clove create a heavenly aroma and taste. This recipe closely mimics the divine offerings made in temples, bringing an authentic experience to your table.
While this dish is synonymous with the Pongal festival, it’s also made for other auspicious occasions like Aadi Perukku, Ganesh Chaturthi, Varalakshmi Vratham, or simply as a special family breakfast.
In this guide, we’ll walk you through a simple yet authentic temple-style Sweet Pongal recipe.
Sweet Pongal Recipe Temple Style
Whether you’re preparing it for a festive celebration or as an offering, this dish is sure to delight your family and guests with its rich and heavenly flavours.
(Recipe by Raks Kitchen)
Sweet Pongal Recipe Ingredients
Main Ingredients:
- ½ cup raw rice
- 2 tbsp moong dal (pasi paruppu)
- ¾ cup jaggery (adjustable to 1 cup for a sweeter version)
- 2½ cups water
- 3 tbsp ghee
- 1 pinch salt
Flavor enhancers:
- 1 cardamom
- 1 clove
- 1 pinch nutmeg powder
- A fenugreek seed-sized edible camphor
Garnishing:
- 6 cashews
- 2 tbsp raisins
Sweet Pongal Recipe Temple Style with jaggery
1. Preparing the rice and dal
- Heat ¼ tsp ghee in a pressure cooker or pan and lightly roast the moong dal.
- Add water, washed rice, and a pinch of salt. Pressure cook for four whistles.
- Mash it once done, adding an extra cup of hot water if needed for a looser consistency.
2. Making the jaggery syrup
- Powder the jaggery and heat it with just enough water to immerse it. Boil until fully dissolved.
- For a glossy finish, boil the jaggery syrup to a half-string consistency before adding it.
- Strain the syrup and mix it into the cooked rice and dal mixture in the cooker.
3. Preparing the garnish
- In a pan, heat 1 tsp ghee and roast cashews until golden.
- Add raisins, allowing them to puff up, then set aside.
4. Infusing aromatics
- In the same pan, briefly heat cloves and cardamom, then switch off the stove.
- Ensure you use the right amount of edible camphor—just a pinch for flavour without overpowering.
- Add nutmeg powder and stir.
- Remove the cardamom, powder it finely, and mix it with edible camphor, cloves, and nutmeg powder into the Pongal.
5. Final cooking
- Stir everything well and cook on a medium flame for five minutes.
- Add a little water or milk if it starts to dry out.
- Gradually drizzle ghee while cooking.
6. Finishing touch
- Top with the fried cashews and raisins. The dish is ready when the rice shines with a jaggery glaze, emitting an irresistible aroma.
Serve hot to enjoy the perfect texture and flavour.
Enjoy a bowl of this delicious Sweet Pongal, and let its divine aroma fill your home!
Sakkarai Pongal is more than just a sweet—it’s an experience, combining divine flavours with a rich cultural tradition.
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