Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Sweet Pongal, The Sankranthi Sweet


Harvest festival Sankranthi is all about celebrating rice in our part of world. Particularly in South India, rice plays an important role as the main cultivated grain and as nourishing food that people subsist on every day of their life. It’s no wonder that there is a festival dedicated to the almighty rice. Equally worshipped are the man’s best partner, the kind-hearted cow, and the elements – sun, earth and water. They make rice cultivation a success, and also add a magic touch to the rice, making the rice a cherished, beloved food of the people.

Sona Masuri Rice - Grown and Imported from Andhra, India
Sona Masuri Rice – Grown and Imported from Andhra Pradesh, India

Sweet Pongal (Tiyya Pongali):

This famous south Indian, Sankranthi sweet is traditionally made with freshly harvested rice. Very simple to make but spectacular in taste, the ordinary rice becomes mouthwateringly extraordinary in sweet pongal. The rice soaks up the milk, absorbs the jaggery, picks up the cardamom scent and takes up the generously added moong dal, cashews and golden raisins. And in this new avatar, becomes an offering to the Gods (naivedyam, we call it), and also simply irresistible to all who try it.

Some Tips:


I follow the classic recipe and don’t do or like shortcuts. Method is neat and easy and the end result is always like the prasadam offering of temples. Jaggery is the traditional sweetener of sweet pongal and my choice too, simply because sweet pongal tastes better when made with jaggery and not sugar.


The rice that I prefer is Sona Masuri. Because this variety is grown and imported from my home state Andhra Pradesh, and is the variety that I grew up on. Grain is thin, medium sized and very lightweight. Available in almost all Indian grocery shops here in US. Little bit pricey, but the taste is worth the money and farmers in my state really can use the money. Support farmers and buy this rice.


Sweet pongal is like a rice-dal porridge, consistency must be gooey thick and sticky. That means, the amount of liquid I usually add for sweet pongal recipe is more than the amount that I normally add to cook plain rice of equal measurements. Also, I always use equal amounts of water and milk for this recipe. Variations are – you can cook the rice-dal entirely in milk or in coconut milk, or if you are lactose intolerant and diet conscious, then in just plain water. Just add more liquid compared to the regular rice preparation.

Rice, Yellow Moong Dal, Cashews, Golden Raisins, Cardamom and Jaggery
Rice, Yellow Moong Dal, Cashews, Golden Raisins, Cardamom and Jaggery

For two people

1 cup – Sona Masuri rice
½ cup – yellow moong dal (pesara Pappu)
1 – 1½ cups – jaggery, crushed to fine
¼ cup each – cashews and golden raisins
¼ cup – ghee, melted
4 cardamom pods – skins removed and seeds powdered finely
3 cups each – milk and water (or 2 cups each, if you like a halwa like pongali)

Here is the 3-step method I follow to prepare sweet pongali at our home.

1.Toast and Roast:

Yellow moong dal:
Heat one teaspoon of ghee in an iron skillet. Add and roast yellow moong dal, on medium heat, until the color changes from yellow to pink. Take care not to brown. Slow-roasting freshens up and imparts a sweet smell to yellow moong dal. Remove them to a plate and keep aside.

Cashews and Golden raisins:
In the same skillet, add and heat two teaspoons of ghee. Add and fry the cashews and golden raisins till they turn to light gold. Remove and keep them aside.

Jaggery Syrup Cooked Rice-Dal Mixture is added to Jaggery Syrup
Jaggery syrup simmering…………Cooked Rice-Dal Mixture is added to Jaggery Syrup

2.Cook and melt:

Rice, moong dal and milk:

Take rice and roasted moong dal in a pot. Add water and milk. Mix well. Partially cover the pot and cook the rice and dal to tender soft. I use a pressure cooker but an electric rice cooker also works fine. Stove-top slow simmering also produces best tasting pongali.

Jaggery and water:

While the rice is cooking, in another pot, melt jaggery. Add the powdered jaggery and one cup of water. Stir and cook till jaggery melts. Bring the solution to a rolling boil. and reduce the heat and simmer for about five minutes. Turn off the heat. Let the jaggery syrup cool a bit.(Jaggery has to be cooked separately and you can’t add it directly to uncooked rice and milk. Because it prevents the rice from cooking properly and also splits the milk. Please keep this in mind.)

3. Stir and Simmer:

Adding the cooked rice: Add the cooked rice-dal pongal to jaggery syrup. Keep the heat on medium. Stir in the ghee, cashews, golden raisins and cardamom powder. With a strong laddle, stir well to combine all. Cover and simmer until the whole mixture comes together into a sticky, gooey mass. Turn off the heat. Cover and let it sit for 10-15 minutes. Sweet pongal thickens further on cooling.

First offer to Gods as naivedyam (if you have this tradition), then serve it your loved ones, near and dear. Don’t forget to drizzle some ghee just before serving.

Sweet Pongal (Tiyya Pongali) - The Traditional Sweet of Sankranthi
Heavenly Sweet Pongal

For people hungering for a traditional, naivedyam kind of recipe but don’t have time or energy to make puran poli (bhakshalu), sweet pongal is The one. Speaking from experience, my suggestion is, keep your reservations aside and try it. You’ll be glad and can be proud of yourself for finally making one decent kind of naivedyam. I promise! Follow the recipe and this ancient classic delivers every time. People would ask for a second serving, diet or no diet.

Posted by Indira©Copyrighted in Amma & Authentic Andhra,Cashews,Ghee,Golden Raisins,Indian Sweets 101,Milk,Moong Dal (Washed),Naivedyam(Festival Sweets),Sona Masuri Rice (Monday January 16, 2006 at 3:08 pm- permalink)
Comments (79)

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79 comments for Sweet Pongal, The Sankranthi Sweet »

  1. Indira, Happy Sankranti! My ratio of Rice:Dal:Jaggery:Milk is the same as yours.

    Comment by Kay — January 16, 2006 @ 3:13 pm

  2. Thank you Kay!

    The trick is in the ratio, this particular ratio always work and I’m glad that you approve.:)

    Comment by Indira — January 16, 2006 @ 3:28 pm

  3. Hi Indira- looks delicious. We have the tradition of making poli also but I just make sweet pongal. As you mentioned it is liked by everyone and is easy to make.

    Comment by mika — January 16, 2006 @ 6:12 pm

  4. What a beautiful, simple recipe, I can almost taste it. Thankyou for sharing!

    Comment by clare eats — January 16, 2006 @ 9:03 pm

  5. ‘Naivedyam’ gurinchi manchi post raasaru,Indira.

    Comment by Sailaja — January 16, 2006 @ 11:10 pm

  6. Wow Indira! The final pic looky really really deliiiiiicious! I now want to have Pongal!

    Comment by Ravi — January 17, 2006 @ 2:28 am

  7. Looks yummy, would definitely like to try it out..specially because you said it tastes like the one given in temples.
    Sometimes I wish I could put my finger into the monitor, dip it into your final pic and taste the stuff..slurrpp.
    By the way its called Chakrapongali if made with sugar…right?

    Comment by Supriya — January 17, 2006 @ 9:37 am

  8. I just found your site and love it. I clean house for an Indian woman and also help her cook. I am learning alot about your foods. I plan to try them some time. I also see that you are a Steeler fan. I am from that area. Great team.

    Comment by marie — January 17, 2006 @ 11:35 am

  9. thanx for the recipe indira, shall it try it soon. In tamil nadu , we use raw rice. the rest of the procedure seems to be the same. Hope ur guests had a great time !!

    Comment by priya,ar — January 17, 2006 @ 12:39 pm

  10. Hi Mika, Claire, Sailaja and Ravi… Thanks for the compliments!

    Hi Supriya… yes, it’s called chakra pongali when made with sugar.:)

    Marie…Thanks for your comment. Do let me know how the recipes turn out.Yes, Steelers are best.:)

    Priya… we had a real fun time with our friends. Everyone had a good time. I didn’t take any pictures of food or food preparation, at all. I had to make everything by 11am on Saturday for festival naivedyam, that too with empty stomach. You can imagine, how fast and quick I had to do everything, that too before guests arrive.
    Sweet pongal I prepared was over on Saturday, my friends really liked it and I also packed some leftovers for them. I made it again on Monday for this post in small quantity. (Just that amount in the photo).
    I hope you had a great Sankranthi celebration.

    Comment by Indira — January 17, 2006 @ 1:26 pm

  11. That is an excellent result Indira. We always prepared it without milk and should try it out your way next time. You are absolutely right; we went for a third serving of the naivedyam and devoured it all in one go.

    Mika – I love all different kinds of traditional polis. Thank you for mentioning about this. I am going to cook this tomorrow 🙂

    Indira replies…
    Thanks VKN. Adding milk makes it more rich and tasty, I think.

    Comment by VK Narayanan — January 17, 2006 @ 1:39 pm

  12. Hi, I found your site by serendipity some time ago and I really like it.

    Sweet Pongal looks very delicious. And the pictures of the recipes are so good they prompt me to try them out, you know. Thanks for sharing them.


    Indira replies…
    Hello Pavani, thanks for taking time and writing these nice words about my blog. Do let me know how these recipes turn out i your kitchen.

    Comment by Pavani — January 17, 2006 @ 2:10 pm

  13. Thank you thank you Indira…V loves sweet pongal and now I will be able to make it for him! Your recipe, as usual, is beautifully written.

    Indira replies…
    Hi Nupur… then you must try this recipe. I’m sure you both are going to enjoy it.
    Vijay also loves this pongal. He often makes himself very small batch, whenever his mood strikes, festival or no festival. 🙂
    Do let me know how it turns out in your kitchen. Thanks!

    Comment by Nupur — January 19, 2006 @ 6:31 am

  14. Indira, what happens if you want to make this recipe without the dal? I’ve somehow never been very fond of dal-based sweets, but I have been looking for a good Indian-style rice dessert.

    indira replies..
    Hi Shreya, the same recipe without dal, we call it “paramannam”, another naivedyam kind of dessert. Rice cooked in lot of water and milk then in jaggery, flavored with cardamom, cashews and golden raisins – quite tasty.

    Comment by Shreyas — January 24, 2006 @ 3:56 pm

  15. Hi Indira,

    Thanks a million for this wonderful recipe. I’ve tried making sweet pongal a couple of times, but never got it right. When I tried your recipe, it came out fantastic. I kept on eating and then finally felt a little pity for my husband and gave him some. Thank you once again.

    Comment by SK — July 10, 2006 @ 7:30 pm

  16. your website is very good. keepit up & improve in future

    Comment by g.satyanarayana raju — September 15, 2006 @ 7:22 am

  17. Hi Indira, very nice job.. thanks a million for all the recipes. Especially telugu cooking…i always cook the way you mention and they turn out delicious.. shall forward your website to all my friends:)
    Thanks again..Happy Diwali..

    Comment by swapna — October 21, 2006 @ 10:24 am

  18. Hello Indira, Thanks a lot for the recipe…its very well written and works out great….

    Comment by Mouli — November 12, 2006 @ 10:49 am

  19. Hi Indira,

    Yesterday I was going through your site Its really wonderful !!!!!!!! Immediately I added it to the favourites.
    I am gonna try all your recepies from today onwards……You described them in a very simple way.
    Wondeful pictures,they look so tempting.

    Comment by Lavanya — December 19, 2006 @ 6:59 am

  20. Hi Indira,

    We tried this recipe for the new year party. Good recipe and good tips. The taste is good but we are disappointed with the color. Is it the milk which is making it very light? What we can do to get the darkish color like shown in your picture?


    Comment by Simran — December 31, 2006 @ 1:11 pm

  21. Hello Indira,

    You have some amazing work going on here 🙂 and well got urself a Malaysian Fan now!!

    the sweet ponggal looks delicious, but what is Sona Masuri rice? I’ve never came across of sona masuri rice in malaysia? Can i substitute it with something else but get the same delicious dish?

    Comment by Anu — February 3, 2007 @ 3:26 am

  22. hi indira,
    as soon as i saw this recipe of sweet pongal , made it at once. it is superb! thanx for sharing such a wonderfull recipe. my parents also liked it a lot.

    Comment by kusum — March 1, 2007 @ 2:47 am

  23. hai indira,
    I liked your sweet pongal very much. the way you pictured them made my mouth watery.I very much eager to prepare that sweet. I just have a doubt that as you mentioned 3 cups each of milk and water did you mean that we have to biol 1 cup of rice in total of 6 cups(3 cps water and 3 cps milk). Just wanted to clarify and want to prepare that sweet. Thank You very much for such a good recipe.

    Comment by mathura — March 30, 2007 @ 1:24 am

  24. Adirindandi me vantakalu.Thanks for sharing with
    us,otherwise v would have miss the real traditional recipies.I have tried so many recipies and they came out as your last picture of the recipe.

    Comment by sravanthi — June 22, 2007 @ 8:34 am

  25. Hello Indira,
    I have the same question that Mathura has about the qty of milk & water. Is it 3 cups each or a total of 3?
    I have a tip 4 u. After melting jaggery in water, before boiling, you can filter it using a tea filter. That way, any dirt in jaggery can be removed.
    Do u have any suggestions on how I can make the finished product even more sweeter? Is it possible to melt jaggery separately and add it again? Will that work?
    Your blog is excellent. I have been using ur recipe for Channa Masala/Alu chole for few months now. Its consistently good. Thanks.

    Comment by Anirudh — July 7, 2007 @ 11:23 am

  26. […] […]

    Pingback by Andra Style Sweet Pongal « TCSers in Seattle — August 19, 2007 @ 11:02 pm

  27. Hi..My hubby loves pongal what his mother makes. Thanx a lot..he liked the way I did this time and that is all because of your website.
    Keep posting iyengar dishes…

    Comment by Roopa — September 12, 2007 @ 11:01 am

  28. Hi Indira,

    Today I made chakrapongali for GOD. It came out well according my level. This is my third attempt. Previous two times, I added 3 cups of milk and 3 cups of water to cook dal+ rice mixture. But now I used only 3 cups of milk +water total. This way I could get the end result dry and separate grains.

    This recipe, I think, I am going to make it very often. Have a nice weekend Indira.


    Comment by laxmi — October 27, 2007 @ 2:45 pm

  29. Hi Indira Madam,

    Your recipe is very very good. I really got inspired the way you presented this recipe. I really got impressed with the way of preparation and the way you explained it too… Thanks.

    Comment by Subhashini.S — November 9, 2007 @ 1:54 pm

  30. do we have to wash moong dal before roasting?

    Comment by neelima — December 17, 2007 @ 5:54 pm

  31. hi indira

    thanks for all such wonderful recipes which are so simple and user friendly. i have tried palak paneer recipe which has come out so delicious, and now i wil do this. this is especiaaly useful for the newly married people…… thanks once again. happy pongal.

    Thanks Meena for your good words on this recipe.
    Happy Pongal to you as well!
    – Indira

    Comment by meena — January 14, 2008 @ 6:51 am

  32. hi Indira,
    Thanks for the recepie.will try ur recepie.Happy sankranthi to u

    Comment by ranjini — January 14, 2008 @ 10:12 am

  33. hi indira,
    tried your recipe for pongal, tastes great.but it doesnt look as nice as yours! firstly,the color didnt come as dark as yours. could it be that the jaggery i used being light caused the overall color to be light, or the moong dal wasnt roasted enough? i am unsure.also the 3 cups of milk and water each might have been too much for there was quite a bit of moisture still…
    do advise me about the color of the dish and if when u add the cooked rice you make sure it is quite dry? your answer will surely make my next attempt pongal to turn out better!

    Hi Sneha,
    The color depends on the jaggery color. Mine is old, dark jaggery so the pongali cameout more on the gold side.
    Also we usually make the sweet pongal little bit on moist side and it firms up on cooling. If you think there is too much water, it helps to reduce it by a half cup for your next try.
    Hope this helps.
    – Indira

    Comment by sneha — January 14, 2008 @ 12:11 pm

  34. thanks indira!
    My sankranti has been very nice thanks to all the motivation provided on your blog, with all these pictures and great writeup, the telugu words..i must tell you you’re doing a great job in reconnecting me to my andhra roots:)

    Comment by sneha — January 14, 2008 @ 6:17 pm

  35. thanks for your recipe. It’s very clear and easy to follow for beginners. great job. Congrats.

    Comment by Nithya — January 15, 2008 @ 9:01 am

  36. Hi,

    I dont know what to say. I am not a good cook, but i really wanted to make Pongal saturday for sankranti and I tried your recepi. The end product was a big surprise, it came out very good. My friends couldn’t believe that i made it.

    Thanks heaps. I really would like to try some more recipes,.now.

    thank you, thank you, thank you.

    Comment by Nisha — January 15, 2008 @ 12:39 pm

  37. Hi Indira,

    My hubby loves your website. He suggested it to me after we got engaged. Its just too good. All your dishes are amazing and easy to make. Do post more telugu receipes…

    I tried the sweet pongal on Sankranti. it turned out to be great.

    Thank you

    Comment by Praveena — January 15, 2008 @ 2:27 pm

  38. hello Indira, I tried this recipe yesterday. It came out very nice. Thank you very much for this wonderful recipe.

    Comment by Sreelatha — January 15, 2008 @ 2:36 pm

  39. Hi Indira,

    I didn’t quite understand how much milk and water to be added? Is it 3 cups of milk and 3 cups of water (total 6) or 3 cups milk and water together? Please help me out.


    Hi Kalyani,
    3 cups each. I also made corrections to the recipe.
    Happy Pongal making and Sankranthi!
    – Indira

    Comment by kalyani — January 15, 2008 @ 2:48 pm

  40. Hi Indira,
    I tried your recipe for this Sankranthi(both sweet and the regular). The taste turned out superb! But in both the cases the moong dal was not boiled thoroughly. If I tend to boil it more, rice turns out mushy. Please suggest.

    Happy to read that you tried and liked the recipes. Thanks for letting me know Rashmi.
    What kind of rice are you using? Cooking time varies with rice type. Sona masuri takes little bit longer to cook than american and thai varieties. For your problem, may be starting the cooking process with moong dal first, then adding the rice little bit later may help.
    – Indira

    Comment by Rashmi — January 21, 2008 @ 2:54 pm

  41. Thanks Indira,
    I used Sona masuri but still.. I’ll definitely try again with your tip, moong dal first and then later rice. Thanks again 🙂

    Comment by Rashmi — January 23, 2008 @ 7:31 am

  42. It is very nice

    Comment by sireesha — March 20, 2008 @ 11:48 pm

  43. indira, this recipe is exactly the way my mom makes. I add a little coconut while I roast the nuts and raisins and add some cardamom powder.

    Comment by sudha — March 27, 2008 @ 8:23 am

  44. i have not yet prepared it, but your description and pictures are so inspiring that my mouth is already watering 🙂 thanks a ton and continue the good work !

    Comment by Bhavya — April 5, 2008 @ 5:52 pm

  45. Hi Indira,
    This is an awesome recipe…i tried it for sankranthi and it relly came out well…was also very easy to make..i made it again today with some i used chana dal instead of moong…this also tastes good….also added a edible camphor..but unfortunately added more than was wondering if you can tell me wat can be done in such a case.

    Comment by Chaitanya — April 13, 2008 @ 10:39 pm

  46. I made this Sweet pongal today on vijayadasami for naivedhyam. Thank you for all the perfect measurements. It turned out very good. I changed your recipe with one cup of brown sugar and one cup of jaggary. I did not have enough jaggary. It is light in color but still tastes excellent!

    Comment by Nandini — October 9, 2008 @ 12:43 pm

  47. Thanks for the recipe! It came out very well 🙂

    Comment by Me — December 14, 2008 @ 6:48 am

  48. Thanks a lot for the recipe. It came out very well and was tasted so good.

    Comment by bharathi — March 18, 2009 @ 4:24 am

  49. Hi Indira,

    I am a great fan of your writings and Recipes. Deni kosamina google lo search cheseppudu Mahanandi ani kanipiste chalu..inka I will leave all other options and try out your recipes. And they really turns out well and tasty….I seen this blog today and have already prepared it..tastes yummy…thank you for all your recipes…

    Comment by Priya — April 3, 2009 @ 11:49 am

  50. Hi Indira,

    I have tried your chakra Pongali it tastes really awesome.

    Where do you stay In Houston i too stay in south side of houston near clearlake.

    Thank you so much for the receipee..

    Comment by Jagadhi — September 29, 2009 @ 3:01 pm

  51. Thank you, its a great and simple receipee, am going to cook this tomorrow for my family…..

    Comment by meena pranjit — January 13, 2010 @ 5:31 am

  52. Hi Indira,
    Wish you and your family a very happy Sankranti/Pongal…

    I was just browsing the web, looking for some sweet recipe to cook for today and stumbled upon your’s.
    I found this easy to prepare, but have a doubt-
    If I am using the cooker, how long should I cook, Is 3 whistles are enough?

    Would help this a lot, if you give me the details as I recently started cooking and experimenting!!!


    Comment by Divya — January 14, 2010 @ 11:16 am

  53. Hi Indira
    I tried this recipe today and it was good. Thanks and Happy Sankranti!

    Comment by Avanti — January 14, 2010 @ 2:16 pm

  54. Hi..
    I Tried the recipe & it was delicious. I had made a slightly less sweet version of the dish & in a slightly different way but the recipe given above was an invaluable help…

    Comment by Hari — January 15, 2010 @ 12:40 am

  55. Hello andi,

    nenu mee blog ki regular visitor ni mee vantala fan ni. Yesterday I made this sweet pongali exactly as you said and it turned out to be the best. I took it to a get together and nothing was left.

    Thankyou for sahring these wonderful recipes. your blog is neat and the pictures are very good. The way you explain the recipe is simple and plain.



    Comment by Vani — January 31, 2010 @ 1:23 pm

  56. Hi Indira,
    hope all is well on your side and i am happy to inform you that your site is like a dictionary for me. whenever i am confused what dish to make, i scroll your pages :), and i was never disappointed to get a good recipe. Thanks.
    I have tried this sweet pongal with both sona masoori rice and raw rice (from TN). Both are equally good. I use to add another ingredient – edible camphor(i.e., pachai karpooram in tamil). Adding just very very little amount.. that is, just 1-2 pellets will make the sweet pongal very much like the heavenly temple style.
    Keep up the good work.

    Comment by Dhivya — July 29, 2010 @ 3:06 am

  57. hai,thanks for your site.i dont know completely about food preparation and depends on others for help.but now no need.i am interested in trying every day one item from your site.thanks a lot.god bless you

    Comment by renuka — December 31, 2010 @ 12:37 am

  58. Hi indira,

    thanks a lot for the recipe. My husband is a hard pleaser when it comes to food. But anytime i make your recipes he just won’t stop eating. I just love your recipes and thanks a lot.

    Happy sankranthi, 2011

    Comment by Anu — January 14, 2011 @ 4:43 pm

  59. Easy to make and scrumptious on the palate!
    It’s my first time trying ponggal and it was successful!Yey!
    Thanks a bunch for sharing this lovely recipe!Cheers!

    Comment by Jacintha — January 14, 2011 @ 9:19 pm

  60. Wow, simply amazing & the best recipe i hav come across! Your introduction about Sankranti n seciality of each ingridient is superb. Im from Andra Pradesh. Just adore your love towards our culture n state.
    Thank alot for thid wonderfull recipe.

    Comment by Deepika — January 14, 2011 @ 10:52 pm

  61. Hi Indira,
    Sweet Pongal was a great recipe. Thanks a million. Happy Sankranthi and a very jouyous new year.

    Comment by Shwetha — January 15, 2011 @ 2:45 am

  62. i tried the same and it came like sweet milk rice or kheer. is it to do with the jaggery? how can i get the brown color..many thanks

    Comment by Vani — January 15, 2011 @ 7:12 am

  63. Hi Indira,

    I have been following your post for a significantly long time now and I must mention you have amazing recipes. Whenever I have to think of cooking something new, all I have to do is get into your website.

    Thank you very much for sharing and without a shadow of doubt, you’re the best 🙂


    Comment by Silpa — January 15, 2011 @ 5:33 pm

  64. Hi Indira,
    I have been trying to make good chakkara pongal for a long time now… and i found this recipe while googling…. and m so glad i found it….. yesterday i followed ur post and tried….and it turned out great!!
    This is the first time my sweet pongal came out so good…thank u so much….

    Comment by Anusha — January 16, 2011 @ 4:51 am

  65. Hi Indira,

    I am a great fan of your recepies and website too. I have been following your website for almost four years now. After marriage, your website helped me to develope into a confident cook. I would say this is a kind of great service to the society!. Thank you so much!


    Thanks Shobana for the good words. Appreciate the affection.

    Comment by Shobana — January 25, 2011 @ 9:42 pm

  66. Hello Indira garu,

    Happy Republic day. Well i was browsing the net to get prepared a sweet dish.When i saw the superb pics of the sweet pongal in your website its relay mouth watering. 15 years back when i used to go to temples at times i couldn’t make my mind if i am going for Nivedyam or for Darshan! I could feel the same fragrance when i saw the pics here.
    Thanks a lot. I wish this thread to continue for a long time.

    Comment by Vamsi — January 26, 2011 @ 3:19 am

  67. hi indira,
    i tried your recipe…it turned out to be a mouthwatering pongal…thanks..

    Comment by Ruchi Shrivastava — July 19, 2011 @ 11:40 am

  68. […] Sweet pongal may also be offered as Prasad to the Goddess. Chanting “Durga Saptashathi” is also very beneficial. Posted in By Day « Vegetable Rice You can leave a response, or trackback from your own site. […]

    Pingback by Suddha Ashtami | Sollers Blog — October 4, 2011 @ 8:15 am

  69. Enjoyed making it as it came out very well minus the extra dressing of ghee. Thanks. Have a wonderful 2012

    Comment by Nandita — January 15, 2012 @ 2:22 am

  70. […] The sketch below came together this afternoon, as our own chakkara pongal (a dal-rice sweet dish, traditional to this festival) bubbled and overflowed on the stove. Deepa sketched and scanned it on the scent the old burning out to make way for the new; little D. did the clean-up and most of the coloring (on Photoshop and Illustrator) on the breeze blowing cool and the sun streaming bright through our open windows. More on pongal and the whoosh and bang with which 2012 began follows in the next post. […]

    Pingback by Pongal Greetings from Pâticheri | Pâticheri — January 15, 2012 @ 12:38 pm

  71. […] It’s great if you can prepare both sweet and spicy versions of Pongal accompanying each other for meals. And it typically happens on the Sankranthi day. If you are looking for an easy recipe for Sweet or Sakkarai Pongal, do take a look at my Sweet Pongal recipe page. Also I recommend visiting Mahanandi or Edible Garden for some excellent explanation on how to make sweet Pongal. […]

    Pingback by Khara Pongal Recipe - How to Make Khara Pongal | Vegetarian Recipes — June 8, 2012 @ 7:34 am

  72. This is super yummy..I’ve been cooking this since 2010 and it has never failed me. I really love it. Definitely a keeper.

    Comment by yoges — October 16, 2012 @ 1:42 am

  73. […] மகாநந்தியின் இனிப்புப் பொங்கலுக்கான செய்முறைக் குறிப்புகளைச் சார்ந்து செய்ய முடிவு செய்தோம். குறிப்பினில் படிப்படியாகக் கொடுத்திருந்த முறைகளைக் கடந்து வருகையில், ‘பொங்கல் ஆனதும் முதலில் இறைவனுக்குப் படைத்துவிட்டுப் பிறகு பரிமாறவும்’ என்னும் குறிப்பைக் கண்டு விளையாட்டாய் நான், “நமக்குச் சாப்பாடு கெடச்சாப் போதும்; சாமியெல்லாம் தேவையில்லை” என்றேன். […]

    Pingback by இரா. செல்வராசு » Blog Archive » அறியவொணாமை — January 15, 2013 @ 10:16 pm

  74. Great recipe – thanks for sharing it. Very helpful to make prasadam

    Comment by Pavan Kumar — January 16, 2014 @ 11:01 pm

  75. I prepared today for naivadyam for saibaba.OMG its very yummy. I tried different sweet pongal’s from different websites but, today i tried pongal from this website this was a big big fabulous hit

    Comment by Jhansi — March 21, 2015 @ 3:45 pm

  76. hi indra

    i tried.. but the sweetness is too sweety.. anything can be added to reduce the sweetness a bit. it will be helpful for me, if u suggest your comments

    Comment by jayanthi — March 24, 2015 @ 8:25 am

  77. […] Mahanandi » Sweet Pongal, The Sankranthi Sweet – 76 comments for Sweet Pongal, The Sankranthi Sweet » Indira, Happy Sankranti! My ratio of Rice:Dal:Jaggery:Milk is the same as yours. Comment by Kay — January 16 … […]

    Pingback by How To Cook Sona Masuri Rice In Pressure Cooker | fruit - healthy smoothies — December 19, 2015 @ 4:24 am

  78. Hi Indira, I loved your very well-written description almost as much as the recipe! Am going to make this tomorrow for about 20 people. Will let you know how it turns out. Thank you for sharing this recipe from our Andhra Pradesh.

    Comment by Suresh N — February 24, 2018 @ 3:20 pm

  79. […] If you add moong dal to this payasam, it becomes sweet pongal. You can check out the recipe here. […]

    Pingback by Sharkara Payasam (Sweet Pongal) – Samagni — January 11, 2019 @ 8:40 am

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