Sarkarai Pongal

Sarkarai Pongal

Category: Sweet

Cuisine: South Indian

Traditional Sarkarai Pongal: Cook rice & lentils, add jaggery, ghee, and cardamom. Garnish with cashews. Sweet South Indian delight.
- By Parkavi


Raw rice - 1 cup

Moong dal – 1/2 cup

Jaggery – 1/2 cup

Cashew nuts – 10 nos

Raisins - 10 nos

Cardamom powder – a pinch

Ghee - 4 tsp

Milk - 1 cup

Preparation Time: 10 min

Cooking Time: 25 min


Wash the rice and moong dal and soak it for an hour.

Add rice and dal in a pressure cooker with 3 cups of water and cook for 3 whistles.

In a kadai, add a tsp of ghee and fry the cashew and raisins separately till golden brown. Keep aside.

Add jaggery in the kadai and with a 1/4th cup of water and allow it to melt.

Filter the jaggery to remove impurities and keep aside.

Mash the cooked rice nicely by adding milk to it.

Add jaggery syrup to the mashed rice and mix and cook at low flame with continuous stirring.

Keep the stove in low flame. Add ghee, cardamom powder to it.

Garnish with roasted cashew and raisins and transfer to a serving bowl and enjoy.

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