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Sakkarai Bulgur Pongal
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Sakkarai Bulgur Pongal – Indian Bulgur Dessert

Indian bulgur dessert to celebrate Pongal.
Cook Time20 minutes
Course: Dessert
Cuisine: Indian
Servings: 4

Ingredients

  • 1 cup medium coarse bulgur
  • 1 ½ cups water
  • ½ cup milk
  • 1 tablespoon ghee
  • ½ tablespoon golden raisins
  • 2 tablespoons sliced almonds
  • 3 tablespoons pistacchios finely chopped (garnish) (optional)
  • Jaggery Syrup Ingredients:
  • ¾ cup powdered jaggery
  • 2/3 cups water

Instructions

  • In a saucepan, combine bulgur, water and milk. Bring to a boil. Reduce to a simmer and cook for 5 minutes, stirring occasionally, until all the liquid has been absorbed.
  • In a small skillet, melt the ghee. Add raisins and almonds. Fry until raisins plump up. Remove from pan.
  • In another saucepan or pot, add jaggery and water. Boil for about 4-6 minutes until you have a thin syrup consistency.
  • Add cooked bulgur and toss. Cook for about 3-6 minutes. This is personal preference. Some pongal versions are more dry while others I’ve noticed are more wet closer to a porridge consistency. Ghee is usually also added which allows for a wetter texture.
  • Add fried raisins and almonds. Stir to combine.
  • To serve, garnish with the pistacchios.

Notes

Cashews are more traditionally used but as I’m allergic other nuts were used in my version.
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