How to make yummy Sakkarai Pongal with Milk and Jaggery as the main ingredients
Sweet Pongal Recipe with Milk and Jaggery – This recipe uses Milk as one of the main ingredients along with Jaggery. Sweet Pongal or Sakkarai Pongal (Tamil) or Sakkare Pongal (Kannada) or Chakkara Pongali (Telugu) is a festive sweet rice dish from South India.
It is made during special occasions such as festivals or given out as Prasadam in Temples. However it is during Makar Sankranthi, the harvest festival of India (in January) making Pongal is a must as it offered to the Gods.
There is history and tradition involved in making Pongal as it signifies the beginning of the agricultural cycle. Jaggery is a common ingredient that is offered across cultures in India and therefore it plays a significant role in making Pongal.
There are many Sweet Pongal recipes if you would like variety:
- If you want to make the tastiest Sweet Pongal (without milk), recipe is here.
- Rava sweet Pongal
- Milk Pongal
This particular Sweet Pongal recipe uses the same traditional method but instead Milk is used to bring in flavor and bulk to the dish. Along with this Jaggery brings the necessary sweetness and the unique taste that Pongal has. Along with these, Mung Dal that is used here brings its subtle sweetness as well adding texture to the dish.
Make this Sweet Pongal for breakfast, Lunch or even Dinner and it can bring cheer to everyne’s faces. We recommend that you serve this hot and with lots of Cashews and raisins.
Recipe for Sweet Pongal with Milk and Jaggery, below
Sweet Pongal Recipe with Milk and Jaggery
- Pressure cooker
- 1 1/2 cups Raw Rice
- 3 cups Milk Boiled and cooled
- 1/4 cup Moong Dal
- 12 nos. Cashewnuts
- 15 nos. Raisins
- 1 cup Jaggery grated
- 1/4 teaspoon Saffron crushed, optional
- 1 teaspoon Cardamom powder
- 4 tablespoons Ghee
- 2 teaspoons Grated Coconut Pieces
How to make:
- Wash the rice and dal several times.
- Add Milk and pressure cook.
- As soon as the rice and dal are cooked to softness, add jaggery and ghee.
- Please cook on medium fire for some time.
- In the meantime, you can fry Cashew nuts and coconut grated in one teaspoon ghee and keep them ready.
- Raisins also can be fried little in the Ghee.
- Now add cashew, Kishmish coconut (all fried in ghee) and saffron, and cardamom powder. Bring to one or two good boils Stir well.
- Add more ghee and serve.