Sweet Pongal (Sakkarai Pongal) recipe is a delicious South Indian sweet dish made with rice, moong dal, jaggery, ghee, dry fruits and flavored with cloves, cardamom in an Instant Pot Pressure Cooker or Stovetop.

Recipe Snapshot

  • Prep time: 5 minutes
  • Cook time: 20 minutes
  • Total time: 25 minutes
  • Yield: 4
  • Category: Dessert
  • Cuisine: South Indian

Ingredients

  • 1/4 cup skinless split moong dal
  • 1/2 cup raw rice
  • 2 cloves ((optional))
  • 1 cup milk ((use almond milk or coconut milk for vegan))
  • 2 cups water + 1/2 cup extra to adjust consistency
  • 1 cup jaggery ((organic))
  • 5 tablespoons ghee (divided)
  • 2 tablespoons cashews
  • 2 tablespoons raisins
  • 1/2 teaspoon cardamom powder
  • tiny pinch edible camphor ((optional))
  • a pinch nutmeg powder ((optional))

Method

Instant Pot Method:

  1. Press SAUTE on Instant Pot. Heat one tablespoon of ghee. Then add cashew nuts, and saute the cashews till they turn light golden. Then add raisins and fry until they swell and become plump. Remove and keep aside
  2. Next, add rinsed & drained moong dal and roast for 30-45 seconds until the dal turns light brown or aromatic. Don't brown it.
  3. Then add the rinsed rice, cloves, 1 cup of milk, and 2 cups of water. Mix well & Deglaze the pot.
  4. Close the Instant Pot with pressure valve to the Sealing position. Cook on High Pressure for 9 minutes.
  5. Once the pressure has released naturally, open the lid and mash the rice and dal mixture well. Note: Be sure that the rice and dal are cooked entirely before adding jaggery because the rice won't cook after adding jaggery.
  6. Turn on the SAUTE again, and add the powdered organic jaggery with ½ cup of water. Mix until it blends well with the rice dal mixture. Cook for 2-3 minutes, until it bubbles up. Alternately, If the jaggery has impurities take a small pot, add ½ cup of water and add the grated jaggery. Let the jaggery melt over a low flame. Then, strain the melted jaggery syrup into the boiled dal and rice. (no sticky or string consistency is required).
  7. Lastly, add roasted nuts, ghee, freshly ground cardamom, nutmeg powder, and edible camphor (if using). Mix well and cook for another 1-2 minutes. Turn off. It will thicken and reach the right consistency as it cools down. Note: If the sweet pongal is thick, add hot water, and simmer for 1-2 minutes or till you get your desired consistency.
  8. Serve Sweet Pongal hot.

Stovetop Pressure Cooker Method:

  1. Heat one teaspoon of ghee in a pressure cooker. Roast the rinsed & drained moong dal for a few minutes till the dal turns light brown or aromatic. Don't brown it. Then add the rinsed rice, cloves, milk, and water. Mix well.
  2. Close the lid and put the whistle weight on. Cook for 3-4 whistles on medium flame and turn off the gas.
  3. Once the pressure has released, open the lid and mash the rice and dal mixture well.
  4. Meanwhile, Take a small pot, and add ½ cup of water to the jaggery. Let the jaggery melt over a low flame completely (Note: No string consistency is required). Then, strain the melted jaggery syrup into the boiled rice and dal mixture.
  5. Mix everything well and cook for 2-3 minutes on medium-low flame until it starts to bubble up.
  6. In another pan, fry cashews and raisins in 1 tablespoon of ghee, and keep aside.
  7. Lastly, add roasted nuts, ghee, freshly ground cardamom, nutmeg powder, and edible camphor (if using). Mix well and cook for 1-2 minutes. Turn Off the gas. It will thicken and reach the right consistency as it cools down. Note: If the sweet pongal is thick, add hot water, and simmer for 1-2 minutes or till you get your desired consistency.
  8. Sweet Pongal is ready to serve.

Kiyaan Singh’s Kitchen Note

Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.