Sweet Pongal (Sakkarai Pongal) Recipe with A2 Ghee
Share
Share
By the Faimly Farm Team · Prep 10 min · Cook 30 min · Serves 4 · A Tamil Nadu classic
Sakkarai Pongal — sweet Pongal — is the beloved festival dish of Tamil Nadu, made of rice and moong dal cooked with jaggery and generous pure ghee, studded with cashews and raisins. Offered to the sun during the Pongal harvest festival and made as temple prasadam, it is comfort and celebration in one bowl. Here is how to make it.
Ingredients
- 1/2 cup raw rice
- 1/4 cup split moong dal (yellow)
- 3/4 cup jaggery (grated)
- 1/4 cup A2 ghee
- 10-12 cashews
- 1 tbsp raisins
- 1/4 tsp cardamom powder
- A pinch of edible camphor (optional, traditional)
- 2.5 cups water (plus more as needed)
Method
1. Roast and cook: dry-roast the moong dal lightly until aromatic, then pressure-cook it with the rice and water until soft and mushy.
2. Melt the jaggery: dissolve the grated jaggery in a little water, heat to melt, then strain to remove impurities.
3. Combine: add the melted jaggery to the cooked rice-dal and mix on low heat until it comes together.
4. Add ghee gradually: stir in most of the A2 ghee a little at a time, letting it enrich the pongal until glossy. Add cardamom and camphor.
5. Temper and finish: in the remaining ghee, fry the cashews and raisins until golden, then pour over the pongal and mix.
Why Ghee Makes Sweet Pongal
Ghee is what gives sakkarai pongal its glossy richness and irresistible aroma. The dish is famous for being generous with ghee — it carries the jaggery's sweetness and binds everything together. Pure A2 ghee makes the difference between an ordinary pongal and a festive one.
The Faimly Farm Tip
For prasadam-worthy pongal, use genuinely pure ghee. Our A2 ghee is made from indigenous-cow milk by the traditional bilona method, in small lab-tested batches under our FSSAI licence. Explore our Cultural Heritage Satvik A2 Cow Ghee or the full A2 Ghee collection.
Frequently Asked Questions
What is sakkarai pongal?
Sakkarai pongal is a sweet South Indian dish of rice and moong dal cooked with jaggery and ghee, with cashews and raisins, made especially during the Pongal festival and as temple prasadam.
Why is ghee important in sweet pongal?
Ghee gives the pongal its glossy richness and aroma, carries the jaggery's sweetness, and binds the dish. It is traditionally used generously.
Which ghee is best for pongal?
Pure A2 cow ghee, ideally bilona-made, gives the most authentic flavour and aroma.
Can I make pongal without a pressure cooker?
Yes, cook the rice and dal in a pot with extra water until very soft, stirring occasionally.
What is edible camphor for?
A tiny pinch of edible camphor adds the traditional temple-prasadam aroma; it is optional and used very sparingly.
Conclusion
Sweet Pongal is South India's festive bowl of comfort — rice, jaggery, and pure ghee in perfect harmony. Be generous with the A2 ghee, finish with golden cashews, and you have a dish fit for the harvest festival and the family table alike.
Make it prasadam-worthy. Explore our A2 Ghee collection, try Cultural Heritage Satvik A2 Cow Ghee, and see our complete guide to cooking with A2 ghee. New customers can use code FIRST10 for 10% off their first order.
Faimly Farm: indigenous A2 milk, traditional bilona batches, lab-tested purity under our FSSAI licence. Learn more about Faimly Farm or contact us.
