Sweet Pongal is a delicious South Indian dish made with rice, moong lentils, ghee, cardamoms and nuts. weet Pongal is made in many traditional south Indian homes on the day of Makara Sankranthi or Pongal festival. This dish is said to have been prepared by our ancestors to signify and celebrate – abundance and prosperity after the harvest.After preparing sweet Pongal it was offered as naivedyam to the Sun God as a part of the Thanksgiving ritual or puja. There are so many Pongal recipes that are followed in South India based on the family traditions, customs, taste and main importantly region where they live.So one may find sweet Pongal recipes with varying ingredients like moong dal, Cow’s milk, Cow’s ghee, jaggery, Coconut etc.
Many temples in South India offer sweet Pongal, Ven Pongal, puliyogare, & curd rice to the gods during the pooja and distribute it to the devotees. Sweet Pongal is mostly made on Fridays or Tuesdays in Goddess Lakshmi & Durga temples as these are the special days the goddess is worshipped.So many traditional South Indian households to have this tradition of making them on every Friday or Tuesday apart from the festival days like Pongal & varalakshmi pooja.This sweet Pongal recipe I have shared is a traditional one that is prepared in my home during most festivals including Dasara Navratri or Varalakshmi pooja and Sankranti or Pongal festival.This is one of the Naivedhyam dishes we offer to the Gods or Goddess Durga Devi and Lakshmi during the pooja.
How to Make Sweet Pongal
- firstly, in a pressure cooker take ½ cup rice and ¼ cup moong dal (both soaked for 15 minutes)
- add in 2¼ cup water and pressure cook for 4-5 whistles.
- make sure the dal and rice are cooked completely.
- further, in a pan take ¾ cup jaggery and ¼ cup water.
- keep stirring till the jaggery melts completely.
- now filter the jaggery water into the cooked rice-dal mixture.
- add ¼ cup water or more adjusting consistency as required.
- simmer for 2 minutes or till jaggery combines well with the rice-dal mixture.
- add in 2 tbsp ghee and give a good mix till the sakkarai Pongal turns glossy.
- now in a small kadai heat 2 tsp ghee and fry 10 whole cashew, 2 tbsp raisins and 1 clove.
- pour the fried cashews and kishmish into sweet Pongal.
- also, add ¼ tsp cardamom powder and small piece edible camphor. mix well.
- finally, sweet Pongal / sakkarai Pongal is ready to offer to the goddess.
Ingredient for Sweet Pongal
- ½ cup rice, soaked 15 minutes
- ¼ cup moong dal, soaked 15 minutes
- 2¼ cup of water
- Ingredient for jaggery water:
- ¾ cup jaggery
- ¼ cup of water
Ingredients for frying dry fruits
- 2 tsp ghee
- 10 whole cashew
- 2 tbsp raisins
- 1 clove / lavang
- ¼ cup water, to adjust consistency
- 2 tbsp ghee
- ¼ tsp cardamom powder / elachi powder
- small piece edible camphor/pacha karpooram