March 28, 2017

Sakkarai Pongal | Chakkarai Pongal ( Jaggery Rice Pudding)

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Sakkarai Pongal is a very common neivedhiyam offered to the lord and served as Prasad to the devotees. This Sakkarai Pongal is slightly different from the Pongal we make during Makara Sankranthi / Pongal Pandigai .

Sakkarai in Tamil means Sugar but contradictory to the name ,the recipe doesn't use sugar at all . The Pongal is made using jaggery .

Sakkarai pongal,step by step details how to make sakkarai pongal,chakkarai pongal easy method,prasadam for navratri-sakkara pongal,ramanavami prasadam,bhog for

Here ,in this recipe , the main ingredients are rice and jaggery while the Pongal that is prepared on the eve of Sankranti is made using Rice,Moong Dhall,milk and jaggery where in the rice and dhall are cooked in milk until they are soft and mushy. Compared to the long drawn process ,this is very quick and easy to make.

Chaitra Navratri,Ugadi,RamNavami,Tamil New Year ,Vishu - with all these festivals lined up in the next 10 -15 days prepare this delicious mouth watering Sakkarai Pongal and treat yourself as well as your family.

Sakkarai Pongal is also made as an offering during Navaratri , Aadi Velli,  Aadi Sevvai  (Aashada Friday and Tuesday) and most importantly during Purataasi Month (corresponds to Gregorian Months of September- October ) on Saturdays as an offering to Lord Balaji along with Ellu Saadham (Sesame Rice) or Puliyogare  (Tamarind Rice)

Sakkarai pongal,step by step details how to make sakkarai pongal,chakkarai pongal easy method,prasadam for navratri-sakkara pongal,ramanavami prasadam,bhog for

The color of the sakkarai Pongal will depend on the kind of jaggery that is being used.  I normally use organic jaggery ,hence the color is deep brown . If you use the normal jaggery which is golden in color,the Sakkara Pongal would also have a golden color. 

Use of edible camphor /pacchhai karpooram is optional ,but I highly recommend using it as it gives a very nice taste and also a refreshing after taste lingering in your taste buds.

Preparation Time : 15- 20 mins
Cooking Time : 10 mins
Serves : 2-3
Complexity : medium

1/2 cup rice  ( approx 100 gms)
1/2 - 3/4 cup powdered jaggery .
2-3 cardamoms powdered
pinch of edible camphor / pachhai karpooram
2 tablespoon mix of cashews and raisins
2 tablespoon ghee

  • Pressure cook the rice with water in the ratio of 1 rice : 3.5 water. 
  • Mash the rice well with the back of a spoon until its all mushy . You can add about 1-2 teaspoons of ghee while mashing . It gives a distinct aroma to the rice. Mashing is the key step to get a very nice gooey texture like the ones we get in temples.
  • Add the powdered jaggery to this mashed rice and mix it well until most of the jaggery melts and mixes well with the rice.  Alternatively you can also melt the jaggery in 1/4 cup water and then mix the mashed rice with it .
    • Note : Incase you feel the jaggery is having some impurities,melt in hot water ,strain it and then add it to the rice and mix it well.
  • In a kadai,heat about a tablespoon of ghee,roast the cashews and raisins and keep it aside.
  • In the same kadai add this cooked rice and cook on medium flame.
  • Incase there were some jaggery lumps ,they will start melting now.Need not worry.
  • Add the elaichi powder,camphor and mix well.
  • After about 2-3 minutes,you can see that the mixture starts oozing ghee from the sides and looks very glossy and attractive.
  • At this stage add one more tablespoon of ghee and mix well till you get a good aroma.
  • Stick a ladle in the middle of the rice and it should stand without falling,this is the right time to take it off the flame.  Check out the detailed video below with all tips and tricks to get the perfect sakkarai Pongal .
  • Add the roasted cashews and raisins,mix well and serve .
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Updated this post with latest photos,write up and my  yotube video link as part of Redoing Old posts activity of our Facebook group . 

First published in March 2017 and updated today on 18 sept 2022.


  1. A delicious and healthy sweet for Navaratri. This will go so well as a dessert too or for some treats for kids.

  2. That chakkarapongal in a dhonnai stole my heart. It resembles the perfectly made pongals in temples. I am sure it will be a super hit.

  3. That chakkaipongal in a donnai stole my heart. The recipe and the presentation is an excellent match to the temple preparation. It will surely be a super hit for any festival.

  4. Chakkarai Pongal looks perfectly made. Earlier, it used to be made with sugar but since a couple of years now, it is made with jaggery at home and it tastes divine.

  5. Navratri or Ugadi, this is a must make at home, I usually add a tsp of moong dal to chakkarai pongal. but will try ur method next time - Kalyani

  6. Sakkarai Pongal looks so inviting. This one looks exactly like the kind I've had at a temple in Bangalore. Interesting that no dal is added to this variety.


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