Aval Sakkarai Pongal / Poha Sweet Pongal is an easy alternate to the regular sakkarai pongal made during sakkarai pongal.
- 3/4 Cup Jaggery Powdered
- 1/2 Cup Water
- a Pinch Edible Champor
- 3 Cardamom
- 1/4 Cup Green Gram Dal
- 1 Cup Water
- 1 Cup Poha
- 3/4 Cup Water
- 2 Tablespoon Ghee
- 15 Cashew
- A Generous Pinch Salt
- 1/3 Cup Milk
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Add in water and jaggery in a bowl and heating them. Add in Edible Champor and Cardamom. When the jaggery dissolves completely switch off the flame.
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Cool down the mixture and drain for any impurities.
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In another pan dry roast moong dal until nice aroma comes out.
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Add in water until the dal cooks soft. Switch off the flame and set aside.
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Add in Poha and water into a bowl and set aside for 10 minutes.
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Heat ghee in a wok. Saute the cashews until golden brown. Remove them from ghee and set them aside.
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In the same ghee add the soaked poha and saute them.
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Add in cooked dal mixture, Milk, Jaggery syrup.
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Cook until the mixture reaches the pongal consistency.
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Switch off the flame and garnish with the roasted cashews and serve them.
- The Pongal thickens over time. So switch off the flame when the contents are a little watery.
- I have used Cows milk so i have added it along with jaggery syrup and cooked it. If using coconut milk add it at the end and cook only for few minutes.
- Dal can also be pressure cooked and used.
- I have used thick variety of Chamba Aval. If using thin variety there is no need to soak in water.

Step by Step Photos on how to make Aval Sakkarai Pongal / Poha Sweet Pongal
- Soak Poha/Aval in water for 10 minutes.
- Meanwhile add jaggery in water and start boiling. Add in Cardamom and edible champor. When the jaggery melts completely switch off the flame and strain the impurities if any.
- Dry roast moong dal/Green Gram dal until nice aroma comes out. Add in water and cook until the dal cooks mushy.
- Heat ghee in a wok add in cashews and saute them until they start browning. Remove the cashews and add in poha and saute them. Add in a generous pinch of salt. Add in the cooked dal mixture and milk. Add in the jaggery syrup. Cook until the pongal consistency is reached. Garnish with roasted cashews.
- Delicious Pongal is now ready to serve.
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