Rice – 1 cup

Moong Dal – 1 tsp

Jaggery – 1 1/2 cups

Ghee – 5-6 tbsp

Milk – 1 cup

Cashews – 8-10

Elaichi Powder – 1 tsp

Salt – 1 pinch


In a cooker, cook the rice and dal for 3 whistles or more.

In a separate vessel add jaggery and just enough water to submerge it and cook it till the jaggery melts completely and reaches a single string consistency.

In a kadai add ghee and roast the cashews to golden brown and set aside.  Now add in the same kadai, the cooked rice, melted jaggery and milk and mix well.  Now add the elaichi powder and a pinch of salt and mix well.

Garnish with cashews !

Yummy Sakkarai Pongal is ready !!