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.

Moong Dal Kheer | Pasiparuppu Payasam

Moong dal payasam/ Pasiparuppu payasam/ Moong dal kheer

Moong dal payasam is a delicious, creamy dessert sweetened with traditional jaggery and enhanced the taste with coconut milk. For best results you need to use best quality jaggery which is dark brown in colour. The coconut milk gives the creaminess to the payasam which pairs well with the moongdal. If you don't have time to prepare coconut milk, no problem, just grind the fresh grated coconut nicely and add it to the payasam. I personally prefer the addition of sagos(javarisi) in this payasam because they are required to thicken it.
The best part about our traditional sweets is the ingredients are very basic and don't require much effort. Even though payasam or pongal don't take much effort to make, they doesn't mean they are less satisfying foods. It's also a great way to include healthy foods for our kids.

Moong dal payasam with step by step photos

Prep time : 25 minuts
Cook time : 30 minutes
Serves : 4

  • 1/2 cup moongdal
  • 1/4 cup sago(javarisi)
  • 1.25 cups jaggery
  • 1 cup coconut milk 
  • 4 tbsp ghee
  • 10 broken cashew nuts
Cooking Directions

1. Heat a frying pan and dry roast the moong dal until a nice aroma comes out. Switch off the flame and add the sagos(javarisi). Keep it in the heat for few minutes. Allow them to cool completely.

2. Now wash the moong dals and sagos(javarisi) and add 1 to 1.5 cups of water. Soak it for 15 minutes and pressure cook for 3 to 4 whistles on low flame.

3. In the meantime, add 1/2 cup of water to the jaggery. Keep on low flame and let them to dissolve completely.

4. Now filter the jaggery syrup to the heavy bottomed kadai or brass pot. Keep on low flame and allow it to boil.

5. Meanwhile open the cooker and mash the dals gently with a ladle. 
Next, add this mashed dal to the jaggery syrup along with 3 tbsp ghee. 

7. Mix them well without any lumps and cook on low flame. Stir it frequently to avoid burns in the bottom.

8. When the payasam gets thick, switch off the flame. 
After 10 to 15 minutes slowly add in the coconut milk to the payasam stirring continuously. Keep on low flame and when you see few boils are coming on the top of the payasam switch off the flame. 

9. Heat some ghee in a pan and fry the cashewnuts and add it to the hot payasam. 
Delicious and rich creamy payasam is ready. 

If you try this recipe for Moong dal payasam send us your comments below and share the recipe for your friends and family.


  1. Dear mam we need some popular starter from south Indian ....is possible to share


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