Sweet pongal is a tasty, conventional South Indian dish made as naivedyam (prasad offering to god) on many celebrations and auspicious days. Make this moment pot sweet pongal in under 30 minutes.
It is called Sakkarai pongal in Tamil and Chakkara pongali in Telugu.
❤️ You’ll Love This Sweet Pongal Recipe
Taste & Surface: It is wealthy and sweet (molasses-like flavor) with a free, porridge-like texture.
Color of the dish: It can be dim or light brown, depending on the sort and brand of jaggery you have used. Moreover, depends on whether you are utilizing water or water to make sweet pongal.
Meaning: Sakkarai or Chakkara implies jaggery. Pongal implies bubbling or bubbling.
Traditionally, sweet pongal is made by bubbling milk/water in a bronze pot (matka molded) and is not permitted to overflow. At that point, rice and moong dal are included and cooked until delicate and soft. Jaggery syrup is included and finished off with ghee and dried fruits.
The traditional strategy is a little time-consuming additionally, you require to look after children by blending it once in a while. But this moment pot sweet pongal recipe is speedy and authentic-tasting.
When To Make Sakkarai Pongal?
It is made on Makara Sankranthi or Pongal (a gather celebration) in numerous South Indian homes. You’ll see small varieties based on the family conventions, traditions, and regions.
The pongal is arranged utilizing crisply collected rice to imply and celebrate plenitude and thriving after the harvest.
Other than Pongal celebration, it is moreover made on promising days, house warming, infant shower, and numerous other celebrations.
You’ll discover this sakkarai pongal or chakkara pongali in numerous South Indian sanctuaries as an offering to the god. Along with this, ven pongal, curd rice, and tamarind rice are moreover advertised and at that point disseminated to devotees.
🧾 Ingredient Notes
- Rice: Any brief to medium-grain rice assortment works. I have utilized sona masoori rice.
- Ghee: If making for prasad, one ought to be utilizing cow’s ghee. Cow’s ghee is considered sacred and satvik, while buffalo’s ghee is considered tamsik.
- Water or Milk: I have utilized all the water. But 1 cup of water can be supplemented with milk to make it somewhat wealthier. In the temples, they don’t utilize milk.
- Jaggery: Any sort of jaggery works. I have utilized natural jaggery powder.
👩🍳 How To Make Sweet Pongal? (Pics)
1) Turn on the moment pot with saute mode. Once hot, include ghee and let it get warmed up. Presently include cashews and sear until light golden brown in color. Include raisins and sear until they are plumped up. Do mix continually while searing cashews and raisins to get browned.
2. Remove the Excess Ghee
Once the initial sautéing is done and the ghee begins to separate, it’s time to carefully remove the extra fat to avoid making the final dish too greasy. Slightly tilt the inner pot of your Instant Pot to one side, allowing the ghee to pool in a corner. Using a spoon, gently skim off the excess ghee and transfer it to a small bowl. This step helps in balancing the richness of the dish while still retaining enough fat for flavor and texture
3. Add Rice and Moong Dal to the Remaining Ghee
Now that the extra ghee has been removed, it’s time to build the base of your dish. Add the pre-rinsed rice and split moong dal (yellow lentils) directly into the remaining ghee in the pot. The ghee helps in toasting the grains slightly, which enhances the nutty aroma of both the dal and rice. Make sure the mixture is evenly spread out across the bottom of the pot.
4. Sauté Gently for 4 Minutes
Stir the rice and moong dal mixture continuously for about 4 minutes on the sauté setting. This process lightly toasts the grains, giving the dish a warm, earthy flavor. You’ll start to notice a subtle change in color — the grains might turn a shade deeper or begin to emit a fragrant aroma — but take care not to let them brown. Browning can alter the flavor profile, making it more roasted than mellow.
5. Add Water
Once the grains are lightly toasted and fragrant, it’s time to introduce the liquid. Pour exactly 4 cups of water into the pot, making sure that the rice and dal are fully submerged and evenly distributed. This water will help the ingredients cook to a soft, creamy consistency that defines the comfort food appeal of this dish.
6. Pressure Cook and Let Pressure Release Naturally
Close the lid of the Instant Pot securely and turn the valve to the “Sealing” position to ensure no steam escapes during cooking. Set the Instant Pot to the ‘Manual’ or ‘Pressure Cook’ mode, and adjust the setting to ‘High Pressure’ for 10 minutes. Once the cooking cycle is complete, allow the pressure to release naturally (NPR). This natural release prevents the dish from being overcooked or turning mushy, and it also allows the flavors to settle and deepen.
7. Prepare the Jaggery Mixture While the Rice and Lentils Are Cooking
While the rice and moong dal are pressure cooking in the Instant Pot, you can prepare the jaggery solution that will later infuse the dish with its signature sweetness and rich, earthy undertones. Start by pouring a small amount of water into a saucepan or microwave-safe bowl — about half a cup is usually sufficient, but adjust based on your recipe quantity. Heat the water until it is just about to boil — it should be hot and steamy, with small bubbles forming along the edges, but not rapidly boiling over.
8. Stir Until Fully Dissolved and Set Aside
Using a spoon or small whisk, stir the jaggery and hot water mixture thoroughly. Continue mixing until the jaggery is completely dissolved and the liquid becomes a smooth, golden-brown syrup. There should be no visible chunks or granules left. Once it reaches a uniform consistency, set the bowl aside and allow the syrup to rest while the main dish continues to cook. This jaggery mixture will be added later, infusing the final dish with a sweet depth and balancing the savory flavors perfectly.
9) Once the stick drops, open the cover. Rice and dal blend ought to be cooked to a soft soft.
10) Presently, blend and mash with the back of the spatula.
11) Presently, strain the jaggery water directly into the cooked mixture.
12) Blend well. It looks runny and watery, but that is fine. It will thicken as it cools down.
13) Include fried cashews-raisins and cardamom powder.
14) Blend and let it rest secured for 10 minutes. During this resting time, it will thicken and you’ll get the right consistency of sweet Pongal.
💭 Tips For Making Sweet Pongal Recipe
- Roasting rice and dal is an basic step. So make beyond any doubt to cook at slightest 4-5 minutes or until they get a light golden color. It includes a nice flavor and aroma to the dish.
- The sum of ghee utilized here is in control. So don’t decrease it; something else, you’ll compromise the flavor.
- If you are making this sakkarai pongal or ven pongal exceptionally as often as possible at that point, you can dry cook the rice and dal ahead of time. Let it cool down and store it in a holder to save a few minutes.
- In sanctuaries, they utilize a great amount of ghee to keep it loose, gooey finished for a longer period.
- 1 cup of water can be substituted with 1 cup of milk.
- Sweet pongal will thicken as it cools down. So if it’s not too much trouble, take after the given sum of fluid to keep it loose indeed after cooling down. If you’re going to serve right away, at that point you can reduce around ½ cup of water.
- The water sum may change depending on the rice sort you are utilizing. I have utilized sona masoori rice.
- Plus, if you are utilizing naturally gathered rice at that point you’ll require less water. My rice was not new, it was fair like the standard rice we purchase from an Indian grocery store here in the USA.
🥣 Storage & Reheating
- Sweet pongal can be put away for 2-3 days in the fridge in an airtight container. It will solidify and cement once it is chilled.
- Reheat the pongal in a microwave (without including any water). If you have taken after the proportion of grain: water as given in this formula, at that point believe me, it will extricate as you warm.
- If warming on the stovetop at that point, then you might need to include a splash of water to dodge staying and burning to the pan.
