Sakkarai Pongal is a beloved South Indian festive dish prepared with rice, moong dal, jaggery, milk and ghee. Its natural sweetness makes it especially appropriate as a Neivedyam for Lord Krishna.

Ingredients — Serves 4–5

• Raw rice – ½ cup (100 g)
• Yellow moong dal – ¼ cup (50 g)
• Jaggery – ¾ cup (150 g), grated
• Milk – 1 cup (240 ml)
• Water – 2½ cups (600 ml)
• Ghee – 3 tablespoons
• Cashews – 2 tablespoons
• Raisins – 1 tablespoon
• Cardamom powder – ½ teaspoon
• Edible camphor – a tiny pinch, optional and traditionally used

Method of Preparation

1. Dry-roast the moong dal in a heavy-bottomed pan for 2–3 minutes until lightly fragrant. Do not brown it.
2. Wash the rice and roasted dal together.
3. Add rice, dal, milk and water to a pressure cooker. Cook until very soft and creamy. Allow the pressure to release naturally.
4. Meanwhile, dissolve the grated jaggery in about ½ cup water over low heat. Strain it to remove any impurities.
5. Transfer the cooked rice-dal mixture to a thick-bottomed pan. Add the jaggery syrup and mix well.
6. Cook on low heat for 5–7 minutes, stirring frequently.
7. Add 2 tablespoons ghee, cardamom powder and the optional tiny pinch of edible camphor.
8. Heat the remaining tablespoon of ghee and roast the cashews and raisins until lightly golden. Add them to the Pongal.
9. Cook for another 2 minutes until the mixture becomes soft, glossy and aromatic.
   
   

For Neivedyam: Allow the Pongal to cool slightly, place it in a clean bowl and offer it to Lord Krishna with devotion. A tulsi leaf may be placed on the offering.

Health Benefits of the Ingredients

• Rice: Provides carbohydrates that supply energy.
• Moong dal: Provides plant protein, fiber and several micronutrients while being relatively easy to digest.
• Jaggery: Provides carbohydrates and small amounts of minerals such as iron and potassium. It should still be used in moderation because it is a form of added sugar.
• Milk: Provides protein and calcium.
• Ghee: Supplies fat and helps carry fat-soluble flavor compounds; traditionally valued in Indian cuisine.
• Cashews: Provide healthy unsaturated fats, protein, magnesium and copper.
• Raisins: Provide natural sweetness, fiber and small amounts of iron and potassium.
• Cardamom: Adds aroma and flavor, allowing the dish to remain fragrant without excessive sweeteners.