Sakara pongal(Sweet Jaggered Rice)

Sakara pongal offered to god as Neivedya mainly on Thai pongal in TamilNadu/Magara Sakaranthi and also on some other spritual ceremonies.Thai pongal is the high time to yield rice on january month and supply for the whole year and satisfy our demand for food.Its a special day to thank Surya dev/God 'Sun' who gave the grace upon the grain.

In South India Rice is main staple food.Rice is used even as three times a day in onewayor the other.There are many varities used in Rice.I used Raw Rice to make sakara pongal.In temples,it will be served in 'Donnai' tradianally made from dried leaves knit together in a cup form and its a organic disposable cup.('LEAF CUP')or in plaintain leaves.


  • Raw rice-1 cup

  • Moong dhal-1/2 cup

  • Jaggery -1 1/2 cup as per your taste

  • Water -4 cup

  • Raisins(optional)

  • Cashewnut(optional)

  • Ghee -2 tblspn


Cook rice and dhal in a pressure cooker and keep aside.

Heat a kadai with little ghee and add cashew and raisins untill golden brown take away the cashew and raisins.

On the same kadai pour little water and add jaggery till it dissolve.

Add cooked rice and dhal to that and stir now and then till it blends.

Finally add cashew and raisins and pour some ghee if you want.


Even you can use milk one cup and reduce water to 3 cup it adds taste to the sweetness.

I made this as Neivedhyam for Shravan Shukravar its a month for God and Goddess.Everyday in this month is meant for one God or Goddess,I will post soon about shravan month in detail in my next post,now shared this to Sharmi's JFI-Rice hosted in her blog Neivedhyam.


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