Kovil Sakkarai Pongal – Authentic Temple Style Sweet Pongal Recipe

Kovil Sakkarai Pongal is a sacred and traditional South Indian sweet prepared in temples as prasadam and offered to the deity. Known for its rich aroma, glossy texture, and perfectly balanced sweetness, this dish holds a special place during Pongal festival, temple rituals, and auspicious occasions.Unlike regular homemade sweet pongal, temple-style sakkarai pongal follows a unique cooking method. The rice is cooked extra soft, jaggery is prepared separately into a smooth syrup, and the dish is finished slowly in generous ghee. This careful process gives the pongal its signature smooth consistency,

deep golden colour, and divine fragrance that devotees instantly recognize.The use of pure jaggery, aromatic cardamom, edible camphor, roasted cashews, raisins, and coconut shavings enhances both the taste and traditional authenticity. Each step in the preparation reflects centuries-old temple cooking practices where food is prepared with devotion, patience, and purity.Kovil Sakkarai Pongal is more than just a dessert — it is a symbol of gratitude, abundance, and celebration. Whether served as prasadam or enjoyed at home, this comforting sweet connects us to tradition and culture with every spoonful.

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More recipes:

Aval sakkarai pongal recipe /poha(flattened rice) sweet

pressure cooker sakkarai pongal /sweet(chakkarai) pongal

kavuni arisi pongal /black rice pongal recipe

thai pongal recipes / pongal festival special recipes

recipe for akkaravadisal /milk pongal with jaggery

Kovil Sakkarai Pongal – Authentic Temple Style Sweet Pongal Recipe

INGREDIENTS:

Pongal Pacharisi /Raw rice – 1 cup/200gm
Jaggery(powdered) – 2 cups/400gm
Water for Jaggery – 1 cup
Water for rice – 4-5 cups
Pinch of Salt
Pinch Of Edible Camphor(Pachakarpooram)
Cardamom powder – 2 tsp
Dry coconut Shavings -1/4 cup/20 gms
Cashews – 1/4 cup/30 gms
Dry grapes/Kismiss – 2 tbsp /20 gms
Ghee -1/3 cup/45 gms

METHOD:

1.Wash Rice 2-3 times add it to a pressure cooker with 1 tsp of ghee fry a little while.

2.Then add 41/2 cups water add a pinch of salt when it boiling close cooker.
3.Leave for many whistles(7-8)for my cooker.
4.Switch off let the pressure subside & Keep Aside.

5.Keep a pan add jaggery with a cup of water let it dissolve & boil For 2 minutes remove from fire.
6.Keep pan with ghee add cashews let it become golden add kismiss with coconut shavings let grapes puff up Everything become golden take out & keep.

7.Now when pressure subsides open cooker mash every this well.
8.Now Filter Jaggery Water directly to the rice content mix every thing well.
9.Let it boil & cook for some time till pongal comes to a consistency.
10.It should be little loose as shown.
11.Add Pinch of Cardamom powder & pinch of edible camphor.
12.Mix well then add Roasted cashews,kismiss & coconut with ghee.
13.Mix well & let it (close)simmer for a minute.
14.Switch off & your tasty sweet pongal is all ready.

Kovil Sakkarai Pongal – Authentic Temple Style Sweet Pongal Recipe

Kovil Sakkarai Pongal is a sacred and traditional South Indian sweet prepared in temples as prasadam

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Total Time 30 minutes mins

Servings: 4

Course: Dessert

Cuisine: SouthIndian

Ingredients Method Notes

Ingredients

  

• Pongal Pacharisi /Raw rice - 1 cup/200gm

  Jaggery(powdered) - 2 cups/400gm

  Water for Jaggery - 1 cup

  Water for rice - 4-5 cups

  Pinch of Salt

  Pinch Of Edible Camphor(Pachakarpooram)

  Cardamom powder - 2 tsp

  Dry coconut Shavings -1/4 cup/20 gms

  Cashews - 1/4 cup/30 gms

  Dry grapes/Kismiss - 2 tbsp /20 gms

  Ghee -1/3 cup/45 gms

Method

 

1. Wash Rice 2-3 times add it to a pressure cooker with 1 tsp of ghee fry a little while.

   2.Then add 41/2 cups water add a pinch of salt when it boiling close cooker.

   3.Leave for many whistles(7-8)for my cooker.

   4.Switch off let the pressure subside & Keep Aside.

   5.Keep a pan add jaggery with a cup of water let it dissolve & boil For 2 minutes remove from fire.

   6.Keep pan with ghee add cashews let it become golden add kismiss with coconut shavings let grapes puff up Everything become golden take out & keep.

   7.Now when pressure subsides open cooker mash every this well.

   8.Now Filter Jaggery Water directly to the rice content mix every thing well.

   9.Let it boil & cook for some time till pongal comes to a consistency.

   10.It should be little loose as shown.

   11.Add Pinch of Cardamom powder & pinch of edible camphor.

   12.Mix well then add Roasted cashews,kismiss & coconut with ghee.

   13.Mix well & let it (close)simmer for a minute.

   14.Switch off & your tasty sweet pongal is all ready.
   

Notes

• Never add jaggery directly to rice. Always melt, boil, and filter the jaggery syrup to remove impurities
• Kovil sakkarai pongal should always be slightly loose while cooking.
  It thickens as it cools.
• Generous use of pure ghee is essential.
• Use only a tiny pinch of edible camphor.
• Always use Pongal pacharisi (raw rice). It cooks soft and releases starch.