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16 Comments

  1. I have tried this recipe twice and it was a hit both times. I serve it with chana dal as that balances the sweetness. Thank you for this perfect recipe!5 stars

  2. Hi
    I have prepared sakkarai pongal. The consistency, texture, smoothness is perfect. But the sweetness is too much, as every jaggery ball differs in sweetness.
    What can be done to reduce the sweetness. Pls give me a suggestion.

    Thanks

    1. yes, the sweetness is more or less in types of jaggery. you can just add some warm water or warm milk in the pongal and the sweetness will reduce. hope this helps.

  3. Hi dassana

    This pongal looks delicious. Will give it a try. But I got confused by the name because sakkarai means sugar. Whereas this is sweet pongal made of jaggery.

  4. Hi, i add a pinch of grated nutmeg after adding cardamom. After roasting cashews and raisins, switch off the stove (in the same pan) and in that heat itself, quickly stir the grated nutmeg for a few seconds… and add it finaly to the pongal and mix thoroughly. Just a pinch makes a difference in aroma & tastes exactly like temple prasadam..

  5. Hey Dassana,

    I am an avid follower of your recipes and your blog is a ready reckoner for me!

    Thanks for this one. I prepared this on Pongal. Everyone loved the dish. My mum suggested that adding milk while pressure cooking the rice with dal will add to the taste. Also, I did increase the proportion of jaggery. Thought should relay this feedback to you!4 stars