Sweet Pongal In Pressure Cooker | Sakkarai Pongal Recipe in cooker

In this post, I have shown how to make sweet pongal in pressure cooker easily. Usually I make aval payasam or moong dal payasam for Friday pooja. Today being Aadi velli, I made this sweet pongal ( Chakkara pongal/sakkarai pongal in Tamil) in a pressure cooker. You can make the same in instant pot too. I usually make sakkarai pongal for aadi velli, aadi perukku & thai pongal. For the other occasions, we make rice payasam mostly.

I have already posted an authentic, traditional sakkarai/ sweet pongal about how to make sakkarai pongal in venkala paanai (pot). In this post, I have mentioned our usual method of making sweet pongal using pressure cooker. To make perfect sweet pongal, always use good quality raw rice & dark colored jaggery ( paagu vellam) to get the best results in color & taste. Its very flavourful , tastes similar to Kovil pongal/temple pongal and you’ll love it for sure. Try this & let me know dearies.

Sweet Pongal Recipe

Sweet Pongal recipe-Sakkarai pongal -How to make Temple style sweet pongal recipe at home using pressure cooker.

Cuisine: South Indian

Category: Sweets

Serves: 3

Prep time: 10 Minutes

Cook time: 20 Minutes

Total time: 30 Minutes

INGREDIENTS
1 cup – 200ml OR 240ml

To pressure cook

Raw rice – 1/2 cup
Yellow Moong dal – 1 tbsp ( add 2 tbsp for more dal flavor)
Water – 2.5- 3 cups (varies as per the quality of rice)
Salt – a pinch

For syrup

Jaggery – 3/4 cup ( use 1 cup for more sweetness)
Water – 1/2 cup

For Flavor

Ghee – 3 tbsp
Cardamom – 2 nos
Edible camphor – A pinch
Jathikai / nutmeg – A pinch
Cloves – 2 nos
Cashewnuts – 5-7 nos
Raisins / Dry grapes – 5 nos (optional , I dint use)

HOW TO MAKE SAKKARAI PONGAL IN PRESSURE COOKER – METHOD

In a kadai , heat 2 tsp of ghee and roast the cashews , raisins, cloves & jathikai. Powder the jathikkai and set aside.

In the same ghee , roast the moong dal till golden brown with a nice aroma. Wash the roasted moong dal and set aside.
In a pressure cooker base, take the washed rice & 3 cups of water. Add the roasted moong dal along with a pinch of salt. Pressure cook for 4-5 whistles till rice & dal turns mushy. Open the cooker & mash the rice , dal very well with a ladle..

In the meanwhile , prepare jaggery syrup. In a wide bowl , take the jaggery with 1/2 cup of water and allow the jaggery to melt completely. Strain the impurities and again boil the syrup till it becomes frothy. Remove & add this syrup to the cooker.

Mix well and add 2 tsp of ghee to avoid the pongal sticking to the bottom. Stir very well for 4-5 minutes till all the syrup gets mixed.

Pongal will start to thicken and leave the sides of the cooker . At this stage add the remaining 2 tbsp of ghee and the roasted cloves , cardamom powder, edible camphor powder & roasted jathikai powder.. Mix well & switch off the stove. Initially it will look semi solid in consistency. But it will thicken as time proceeds. Before serving, you can reheat it adding little milk or water.
If your pongal looks dry when warm , add little ghee & milk , reheat it and serve ! It tastes divine !! Enjoy !

Note

Always add more ghee at the end for a nice flavour. It also makes the pongal soft & non sticky.
Use good quality ghee & rice for better flavour n taste. Adding jathikkai & cloves gives a superb smell. Don’t skip it
Milk can be added if pongal looks dry or hard. But addition of milk reduces the shelf life, color will slightly change and also the sweetness gets reduced. For the above recipe you can add 1/4 cup of milk.
Use dark colored paagu vellam to get a nice color.

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