Shakkara (Sweet) Pongal

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This is a classic sweet dish made for many south Indian festivals and poojas. It is of course traditionally made during the festival of Pongal. Do not skimp on the ghee here. It is essential for the richness, flavour, and texture.

Prep Time:
5 mins
Cook Time:
40 mins
Total Time:
45 mins
6 servings


  • ½ cup ghee (clarified butter)

  • ¼ cup cashews

  • ¼ cup raisins

  • ½ cup split yellow lentils (moong dal)

  • 1 cup basmati rice

  • 1 ½ cups milk

  • 1 cup jaggery (palm sugar)

  • ½ cup white sugar

  • ½ teaspoon ground cardamom

  • 1 pinch edible camphor (kacha karpoor)


  1. Melt the ghee in a large skillet over medium heat; fry the cashews and raisins in the melted ghee until the cashews are brown and the raisins begin to plump, about 5 minutes. Remove the cashews and raisins from the skillet and set aside. Add the lentils to the skillet and fry in the ghee until fragrant; stir the rice, milk, jaggery, and sugar into the lentils. Reduce heat to low and cook until the rice is tender, adding water as needed to keep moist, about 30 minutes. Mix the cashews, raisins, cardamom, and edible camphor into the mixture to serve.

Nutrition Facts (per serving)

605 Calories
21g Fat
97g Carbs
10g Protein
Nutrition Facts
Servings Per Recipe 6
Calories 605
% Daily Value *
Total Fat 21g 27%
Saturated Fat 12g 60%
Cholesterol 49mg 16%
Sodium 74mg 3%
Total Carbohydrate 97g 35%
Dietary Fiber 6g 20%
Total Sugars 60g
Protein 10g
Vitamin C 1mg 6%
Calcium 120mg 9%
Iron 2mg 12%
Potassium 380mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.