Cooking Tips for popular South Indian Sweet Pongal Recipe

Sweet Pongal is a popular recipe of South India. Generally during Festival season this recipe appears in many Telugu and Tamil families. This recipe considered as one of the Naivedyam dish. During Durga pooja, Lakshmi pooja or Pongal Celebration this recipe offered to the Goddess. The major ingredients of this recipe is Rice, Moong Dal and Jaggery. In this session let us share the cooking tips for Sweet Pongal recipe. Try it today and share us your Feedback.


  • Rice 250 gram
  • Moong Dal 50 gram
  • 3 to 4 Cardamoms
  • 2 spoons Sugar
  • Jaggery 2 Cup
  • Milk 250 gram
  • Pure Ghee 1/2 Cup
  • Fresh Coconut, Scraped 1/2 Cup
  • Nutmeg, grated 1/4 Cup
  • Raisins 4 spoons
  • Cashew-nuts 12 to 15
  • Edible Camphor (Optional)

Steps to prepare Sweet Pongal recipe

1. Clean, wash and soak the rice for half an hour. Dry roast the moong dal lightly in a hot Kadai.

2. Grind Cardamoms with Sugar to a fine powder, sieve and keep aside.

3. Break the jaggery into very small pieces and keep. Boil milk with one cup water in a thick-bottomed pan.

4. Wash and drain the dal and the rice, add to the boiling milk. Bring to a boil, Stirring continuously. Reduce heat, simmer for fifteen minutes, stirring occasionally or till rice and dal are completely cooked. You can also pressure cook it.

5. Add jaggery and keep stirring to prevent it from sticking to the bottom. Keep cooking still all the jaggery melts completely and is thoroughly incorporated in the rice and dal mixture. Add half the quantity of ghee and continue cooking on low heat for about five minutes, stirring frequently.

6. Heat the remaining pure ghee separately and fry the scraped coconut lightly. Add grated nutmeg, raisins and cashew-nuts and stir well. Add this to the cooked sweet pongal.

7. Sprinkle the cardamom powder and the camphor powder. Stir well and serve hot to your family and friends.

Chef’s Tip: You can use Sugar or even plan jaggery for making the sweet pongal. Add coconut milk instead of scraped coconut for a richer taste.

Referred from