Sakkarai Pongal (Moong Dal Sweet Kichadi)

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Sakkare pongal. The name itself suggests that it is a  sweet dessert. But its prepared using jaggery, not sugar. It is prepared during the Makara Sankaranthi festival to celebrate the harvest. Occasionally we even prepare it for tiffin along with some spicy dish. Though it is not that popular among the younger generation it still is a tasty dish you must try.  It is prepared in combination with Moong Dal, Basumati rice, Jaggery, pure ghee etc.,

What you need to have:

1. Greengram Dal/Moongdal – 1/2 cup

2. Basumati rice – 1 cup

3. Normal milk – 2 cups

4. Cashews – A handful

5.Raisins – A handful

6. Chopped Jaggery – As per taste(I have used 2 cups)

7. Cardamom – 10

8. Pure ghee -1/2 cup

Ingredients of Moong Dal Kichadi

Dry fruits and other ingredients

What you do with what you have:

1. Wash and drain water from rice and fry it in pure ghee .  Also fry Moong Dal in pure ghee separately. Make sure that it does not get burnt. Just to get rid of the raw smell it is fried in pure ghee. Fried ingredients are shown in the image below.

Fried ingredients

2. Cook fried dal and rice in the cooker as usual for about 20 minutes adding normal milk and water in required proportion till smooth.

Cooked Moong dal and rice mix

3. Place a skillet with 4-5 teaspoons of pure ghee in it. When heated fry cashews and raisins in it till done.

Dry fruits being fried in pure ghee

4. Transfer cooked rice and Moongdal mix from step 2 to fried dry fruits mix from step 4 to it.

Jaggery being added to the cooked Dal and rice mix

5. Add pure ghee inbetween when it gets mixed with jaggery. Bring it to boil on low flame only adding a little water and milk. Finally add fresh grated coconut and cardamom powder. Mix well and serve with pure ghee.

Ready to serve Moong Dal kichadi

6. Serve hot either with pure ghee or with chopped Bananas.

Moongdal kichadi decorated with chopped Bananas

Kichadi being served with decorated dry fruits

How long it takes: 1 hour

Number of serves: 4-5

4 thoughts on “Sakkarai Pongal (Moong Dal Sweet Kichadi)

    vijaya said:
    April 22, 2010 at 4:52 pm

    pratibha,
    hi i am an iyengar brought up in bangalore ,
    Try cooking the raw rice and moong dhal in milk instead of the cooker .
    long process tries your patience but worth the effort.

      prathibalrao responded:
      April 22, 2010 at 10:00 pm

      Hi Vijaya,

      I have used milk and water in proportion since it turns out to be very rich. Still i have also used milk in cooking both dal and rice but ofcourse diluted it.

    vijaya said:
    April 23, 2010 at 1:54 pm

    actually you should cook it directly in a brass pot with diluted milk if required instaed of cooker the rice and dal feels different in texture.

      prathibalrao responded:
      April 23, 2010 at 6:20 pm

      Hi Vijaya,

      I will surely your version when free and send you the feed back.

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