Sweet Pongal (Sakkarai Pongal)

Steps

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1. 1
   Wash the raw rice thoroughly 2–3 times until the water runs clear, then drain and set aside.
   ≈0:36
2. 2
   Lightly roast the moong dal on medium flame until it turns golden and releases a nutty fragrance.
   ≈1:04
3. 3
   Add the washed rice to the roasted dal, keeping the flame low, and mix for about 1 minute.
   ≈1:16
4. 4
   Add 2 cups of water and 1 tsp of ghee to the mixture and stir.
   ≈1:30
5. 5
   Transfer to a pressure cooker, cover, and cook on medium flame for 4–5 whistles. Allow the pressure to release naturally before opening.
   ≈1:57
6. 6
   In a separate pan, add 1 tsp of ghee, then roast the 15 cashews (broken in half) until golden brown.
   ≈2:17
7. 7
   Add chopped coconut pieces and fry until golden, then toss in raisins to let them puff up. Transfer to a plate and set aside.
   ≈2:24
8. 8
   In another saucepan, combine 1 cup of jaggery with 1/4 cup of sugar, add 1/4 cup of water, and heat gently until the mixture melts and comes to a light boil.
   ≈2:52
9. 9
   Open the pressure cooker and confirm the rice and dal are fully cooked, soft, and fluffy without being sticky. Pour the strained jaggery syrup into the mixture.
   ≈3:14
10. 10
    Turn the heat to low and stir well to blend the rice, dal, and jaggery syrup together.
    ≈3:37
11. 11
    Add the roasted cashews, coconut, and raisins, then sprinkle 1 tsp of cardamom powder.
    ≈3:47
12. 12
    Finally, add 2–3 tbsp of ghee for richness, and simmer on low heat for 5 minutes until the jaggery syrup is fully absorbed.
    ≈3:54
13. 13
    Turn off the heat. When the pongal is thick and glossy with ghee coating, it's ready to serve.
    ≈4:20