Poha Sweet Pongal Recipe / Aval Sakkarai Pongal Recipe with step by step pics and a short Youtube video. If you like my video, please do SUBSCRIBE to my channel ‘Asmallbite’. Traditionally Sakkarai Pongal is prepared on the day of Sankranthi with raw rice and jaggery as the main ingredients. But in this recipe, I have replaced it with Poha / flattened Rice / Aval and comparatively, it is one of the easiest sweet recipes that we can make with less effort. During poojas or any auspicious days, we can make this Pongal and offer it as naiveidhyam for god. Many south Indian households have the custom of making Sweet Pongal on Fridays apart from festival days too, as Lord Krishna is fond of Aval, you can try it during Janmashtami also. Furthermore, in taste-wise, there was not much notable difference between this Pongal and the regular one, it tastes divine in all the ways. If interested, check my 100+ Pongal Festival Recipes, Pongal Kuzhambu, and Temple Style Sweet Pongal too.
Check my other Pongal Festival Recipes like
1. Milk / Paal Pongal
2. Sugarcane Juice / Karumbu Chaaru Pongal
3. Iyengar Style Pongal / Akkaravadisal
4. Broken Wheat / Godhuma Pongal
5. Sugar Candy / Kalkandu Pongal
6. Rava / Sooji Pongal
7. Ven pongal
Aval Sweet Pongal Recipe
Aval Sakkarai Pongal Recipe | Poha Sweet Pongal Recipe
Ingredients
1 Cup = 250 ML, 1 tsp = 5 ML
- ½ Cup Poha / Aval / அவல்
- 3 tbsp Moong Dal / பாசிப்பருப்பு
- 1 Pinch Salt / உப்பு
- ½ Cup Jaggery / வெல்லம்
- 1½ Cups Water / தண்ணீர்
- 3 tbsp Ghee / நெய் Link for Homemade Ghee
- 10 Cashew / முந்திரி
- 10 Raisins / உலர்ந்த திராட்சை
- 1 Pinch Edible Camphor / பச்சை கற்பூரம்
- 1 Pinch Nutmeg Powder / சாதிக்காய்
Instructions
- Pressure cook the moong dal with 1/4 cup of water. Clean the poha and keep it aside. Then, measure and keep all the other ingredients ready.
- Heat 1 tsp of ghee in a pan, then add the cashews, raisins, cardamom pods, and cloves. Fry everything till golden color and keep aside.
- Heat 1 or 2 tsp ghee in the same pan and add the poha. Roast it in low flame till it puffs up. Don't burn the poha, else the Pongal smells bad.
- To another pan, add the jaggery and pour 1/4 cup of water. Heat till the jaggery dissolves and thickens a bit, no string consistency is needed.
- Roll boil 1.5 cups of water in a pan and add 1 pinch salt. Simmer the flame and then add the roasted poha slowly.
- Cook till it turns soft and fluffy. Then, add the cooked moong dal and mix well.
- Strain the jaggery juice, over the poha. Ensure the poha is cooked properly, before adding the jaggery juice, else it won't get cooked after that. Pour 1 tbsp of ghee and cook for 2 more minutes, till it thickens.
- Now, add the roasted cashews, raisins, cardamom pods, and cloves. Finally, add 1 small pinch (mustard size) of edible camphor and nutmeg powder. Pongal gets thicker in consistency after cooling down so switch off accordingly. If it gets dry while serving add little ghee and milk.Try this for this Poha Sweet Pongal Recipe coming Pongal festival.
Video
Notes
Tips for Poha Sweet Pongal Recipe
1. Clean the poha properly to remove the dust and debris. 2. Roast the poha until it puffs up to get a tasty Aval Sakkarai Pongal Recipe. Ensure not to burn the poha when roasting else the Pongal smells bad. 3. Use good quality ghee and add it generously which gives softness and flavor to the dish. 4. Addition of salt while cooking the poha, enhances the sweetness of the Pongal. 5. Always melt and filter the jaggery as it has impurities. No string consistency is needed. 6. Poha should be properly cooked before adding the jaggery juice, as it cannot be cooked after that and it ends in a mess. 7. 'Paagu Vellam' gives a nice golden color to the Poha Sweet Pongal Recipe. But I used normal jaggery only. 8. Don't add edible camphor more than mentioned or else it gives bitterness to the Pongal. But the correct proportion of edible camphor lends a divine smell. 9. Switch off the flame when the Pongal is in the running consistency itself, as it thickens with time. 10. If the Pongal turns dry, then add 1 tbsp of ghee or 2 tbsp of warm milk before serving.
Poha Sweet Pongal Recipe
Method for Aval Sakkarai Pongal Recipe
1. Pressure cook the moong dal with 1/4 cup of water. Clean the poha and keep it aside. Then, measure and keep all the other ingredients ready.
2. Heat 1 tsp of ghee in a pan, then add the cashews, raisins, cardamom pods, and cloves. Fry everything till golden color and keep aside.
3. Heat 1 or 2 tsp ghee in the same pan and add the poha. Roast it in low flame till it puffs up. Don’t burn the poha, else the Pongal smells bad.
4. To another pan, add the jaggery and pour 1/4 cup of water. Heat till the jaggery dissolves and thickens a bit, no string consistency is needed.
5. Roll boil 1.5 cups of water in a pan and add 1 pinch salt. Simmer the flame and then add the roasted poha slowly.
6. Cook till it turns soft and fluffy. Then, add the cooked moong dal and mix well.
7. Strain the jaggery juice, over the poha. Ensure the poha is cooked properly, before adding the jaggery juice, else it won’t get cooked after that. Pour 1 tbsp of ghee and cook for 2 more minutes, till it thickens.
8. Now, add the roasted cashews, raisins, cardamom pods, and cloves. Finally, add 1 small pinch (mustard size) of edible camphor and nutmeg powder. Pongal gets thicker in consistency after cooling down so switch off accordingly. If it gets dry while serving add little ghee and milk.
Try this for this Poha Sweet Pongal Recipe coming Pongal festival.
Aval Sakkarai Pongal Recipe
Welcome to my blog www.asmallbite.com. Thanks for reading my blog! I hope you’re enjoying my recipes to make the taste forever. I am Priya Santhamohan, writer and photographer (with hubby’s help) of this blog. 
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