Quinoa Sakkara Pongal (Sweet Pongal)


After my experiment with quinoa pongal, I wanted to go one step ahead and try out quinoa sakkara pongal. I made this for Aadi Velli, and it turned out yum. There was not much difference between the regular sakkara pongal and the quinoa sakkara pongal. So here’s another tasty dish with this awesome healthy grain 


  • Quinoa – 1 cup
  • Jaggery – 4 large blocks of south indian jaggery (Approximately 1 1/4 cup if powdered)
  • Cardamon – 1 pinch
  • Cashew nuts – 1 tbsp
  • Raisins – 1 tbsp
  • Ghee or oil – 1-2 tbsp
  • Moong dal – 1/4 cup


Quinoa can give a bitter taste if its not cooked in a proper way, I followed the instructions below to cook the quinoa: http://www.thekitchn.com/how-to-cook-quinoa-63344

  • Place quinoa in a fine mesh strainer and rub and rinse it for at least 2 minutes under running water. Drain and keep aside
  • Roast the drained quinoa in oil or ghee for a few minutes
  • Roast the moong dal in oil or ghee until you get a nice aroma and the dal turns slightly red
  • Add the roasted quinoa, moong dal and 4 cups of water in a pressure cooker and cook for at least 3-4 whistles
  • Heat ghee or oii in a pan and fry the cashew nuts till they are reddish brown. Keep aside
  • Add jaggery to a pan and add some water. After the jaggery melts completely, filter the jaggery water 
  • Add the jaggery water to the pan with ghee and cashew nuts and bring it to a boil again
  • When the jaggery syrup is thick enough, add the cooked quinoa and moong dal
  • Mix well and add the cardamom powder. Simmer for a few minutes
  • Optional: Add 1 tbsp of ghee to the pongal and simmer for a few minutes. This will enhance the taste of the pongal

Serve hot and enjoy :). Do share your feedback and pictures, if you decide to try the dish 🙂


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