Sarkkarai Pongal | Sweet Pongal

Sarkkarai Pongal - this is a quick and easy dish for prasadam. And this Sarkkarai Pongal has also been an absolute favourite prasadam for many of us. The taste of this Sarkkarai Pongal, depend on the quality of the jaggery we use. I usually prefer pagu vellam for pongal and payasam dishes. The colour and taste of this jaggery vary from place to place. Some jaggery are dark brown while others are yellow or orange coloured jaggery. In this recipe, I have used the dark brown jaggery and it tastes so good. My husband bought me this dark brown jaggery (Kottayam Vellam) from Nanguneri. Now let's see some important tips for perfect Sarkkarai Pongal.

Carrot Halwa

Carrot Halwa 

This carrot halwa is one of my favourite dessert. I learnt this recipe from my mother. This halwa has a smooth texture with little moisture in it. The grated carrots are cooked in milk and then ground it to a smooth paste. Then the ground paste is mixed with sugar and ghee. I have tasted many carrot halwa that is sweetened with condensed milk or sweetless kova is added or the carrots cooked milk and further sweetened with sugar. All the methods are good but, this halwa is different. The richness of the carrot paste with  the ghee and sugar just melts in our tongue.

Carrot Halwa

Carrot Halwa with step by step photos

Prep time: 20 minutes
Cook time : 40 minutes
Total time : 1 hour
Yield : 500 grams


  • 7  carrots
  • 400 ml milk
  • 1.5 to 2 cups sugar
  • 8 to 10 tbsp ghee
  • 2 tbsp chopped pistachios
  • 1/2 tsp cardamom powder

Cooking Directions

1. Rinse and peel the carrots. Grate the carrots finely using a grater.

2. Take a heavy bottomed kadai and add the grated carrots to it. Now add the milk.

3. Cook this grated carrots on medium flame. Scrape the milk solids which form on the sides of the kadai and add it to the carrots.

4. When the carrots are completely cooked switch off the flame. Allow them to cool completely.

5. Once the cooked carrots cool enough to grind add it to the big mixer jar and grind it smoothly.

6. In the same kadai, measure and add the sugar. Add 1/2 cup of water and keep on medium flame.

7.  When it reaches one string consistency, add the ground carrots paste. 

8. Now it will splutter for a few minutes. So keep on low flame and stir it. Add ghee in between. 

9. Stir, stir, stir the halwa continuously. Now add cardamom powder and some more ghee and stir. 

10. When the halwa gets thick and non sticky add the chopped pistas and switch off the flame and keep in the heat for a few more minutes. Then transfer it to the greased box or bowl. 

If you try this recipe for Carrot Halwa  send us your comments below and share the recipe for your friends and family. 


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Sarkkarai Pongal | Sweet Pongal