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Traditional south Indian temple style sweet pongal, khichdi recipe
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5 from 13 votes

Temple Style Sweet Pongal Recipe | Sakkarai Pongal | Chakkara Pongal

Temple Style Sweet Pongal is a popular Indian sweet recipe prepared mainly using three basic ingredients rice, ghee, and jaggery.
Prep Time10 minutes
Cook Time32 minutes
Total Time42 minutes
Course: Dessert, sweets
Cuisine: Andhra Pradesh, Indian, Karnataka, Kerala, South Indian, Tamil Nadu
Servings: 12
Calories: 282kcal
Author: Kushi

Equipment

Ingredients

  • 1 cup Rice
  • 400 grams Jaggery
  • 100 grams Ghee
  • 1 teaspoon Cardamom powder

For Garnish

  • 1 tablespoon Ghee
  • ¼ cup Cashews
  • 2 tablespoon Raisins

Instructions

  • Nicely wash and drain the rice. Keep this aside. You can use regular rice that you use for cooking.
    1 cup Rice
  • Add water (around 4 cups) to a pot and bring it to a boil on a medium-high flame. Add the washed and drained rice and cook on medium heat until it becomes soft. After the rice has cooked, drain all the excess water. For me, the cooking time was around 15 mins.
  • In a pan, add ¼ cup of water and cooked rice, and mix. To this, add jaggery and ghee and continue to cook on medium flame until jaggery melts and everything is well combined, maybe for 10 to 12 minutes. Check out the video here.
    400 grams Jaggery, 100 grams Ghee
  • Add the cardamom powder and mix, and continue to cook for 5 mins.
    1 teaspoon Cardamom powder
  • In another pan on medium heat, add a tablespoon of ghee. Once the ghee is hot, add cashews and saute until it becomes light golden in color. Next, add raisins and saute for a few seconds. Switch off the flame.
    1 tablespoon Ghee, ¼ cup Cashews, 2 tablespoon Raisins
  • Add this to the Sweet Pongal and mix. Switch off the flame.
  • Serve it warm as an after-meal dessert.

Instant Pot Sweet Pongal

  • Press the SAUTE button of your instant pot. Add 1 tablespoon of ghee to your steel insert. Now add cashews and saute until light golden in color. Press CANCEL and then add raisins and saute. This is done so that raisins won't burn. Transfer this to the plate.
  • Add the washed rice and 3 cups of water and pressure cook on HIGH for 10 minutes. Let the pressure release naturally.
  • Open the lid, turn on the SAUTE mode, add jaggery with ¼ cup of water, ghee, and cardamom powder and stir until jaggery dissolves completely. Just cook until all the ingredients blend.
  • Press CANCEL, garnish with roasted nuts, and mix. Note - this pongal thickens as it cools down. Adjust the consistency by adding hot water before serving if desired.

Video

Nutrition

Calories: 282kcal | Carbohydrates: 44g | Protein: 2g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 25mg | Sodium: 2mg | Potassium: 56mg | Fiber: 0.4g | Sugar: 30g | Vitamin C: 0.1mg | Calcium: 17mg | Iron: 1mg