Go Back

Oats Sakkarai Pongal

Revathi Palani
Sakkarai Pongal is a classic South Indian dessert made with rice and jaggery. This Oats Sakkarai Pongal is a healthier variation.
Print Recipe Pin Recipe
Cook Time 20 minutes
Total Time 20 minutes
Course Dessert
Cuisine Indian
Servings 4

Ingredients
  

  • 1 Cup Rolled Oats
  • ¼ Cup Yellow Moong Dal
  • 3 Cups Water
  • ½ tsp Cardamom powder
  • a small pinch Salt
  • ¾ Cup Jaggery
  • 1 Tbsp Ghee
  • 10 Cashews
  • 10 Raisins

Instructions
 

  • First, add the rolled oats to a pan, dry roast until a nice aroma arises and transfer to a separate plate. To the same pan, add the moong dal and dry roast until a nice aroma arises.
  • Add about 2 Cups of water to the pan and cook until the moong dal is done.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/oats-5.jpg" alt="oats" width="48%" />&nbsp;&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/oats-6.jpg" alt="oats" width="48%" />
  • Now add the rolled oats to the pan, add about ½ cup of water and give a quick stir. Add the cardamom powder, salt and mix well. Cook covered until the oats is fully done.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/oats-7.jpg" alt="oats" width="48%" />&nbsp;&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/oats-8.jpg" alt="oats" width="48%" /><br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/oats-9.jpg" alt="oats" width="48%" />&nbsp;&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/oats-10.jpg" alt="oats" width="48%" />
  • Meanwhile, heat a separate pan with ghee, add the cashews. Fry until the cashews start to change color. Add the raisins and wait until they puff up. Keep aside.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/oats-11.jpg" alt="oats" width="48%" />&nbsp;&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/oats-12.jpg" alt="oats" width="48%" />
  • Also, heat a pan with the remaining ½ cup of water, add the jaggery and stir until it is melted. Turn off the flame. Filter using a steel mesh and keep aside.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/oats-13.jpg" alt="oats" width="48%" />&nbsp;&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/oats-14.jpg" alt="oats" width="48%" />
  • As soon as the oats is fully cooked, add the filtered jaggery syrup to the cooked oats. Keep stirring until the liquid evaporates and you get the correct consistency. Turn off the flame. Finally, add the cashews and raisins along with the ghee to the oats. Mix well.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/oats-15.jpg" alt="oats" width="48%" />&nbsp;&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/oats-16.jpg" alt="oats" width="48%" /><br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/oats-17.jpg" alt="oats" width="48%" />&nbsp;&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/oats-18.jpg" alt="oats" width="48%" />
  • Serve hot.
    <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/sweet-oats-pongal-1.jpg" alt="oats sakkarai pongal" width="100%" />&nbsp;&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/sweet-oats-pongal-2.jpg" alt="oats sakkarai pongal" width="100%" />

Notes | FAQ

- Filtering jaggery syrup before adding to oats is must. Jaggery may contain dirt.
- Dry roasting oats and moong dal is for an added flavor.
- Add as much or little water needed to cook the dal and oats and to achieve the desired consistency.