Pongal is a beloved four-day harvest festival celebrated mainly in Tamil Nadu and other parts of South India each January. It marks the beginning of the Tamil month Thai and honors the Sun God for a bountiful harvest — a time of joy, thanksgiving, and togetherness. Traditionally during Pongal, families cook rice, offer it to the deities, and share meals with loved ones, celebrating prosperity and gratitude. Sweet dishes play a central role in this feast, symbolizing the sweetness and abundance of life.
Top 5 Sweet Dishes to Make on Pongal
1. Sweet Pongal (Sakkarai Pongal)
Why it’s special:Sweet Pongal — also called Sakkarai Pongal or Chakkara Pongal — is the quintessential festive sweet made with rice, moong dal, jaggery, ghee and cardamom, garnished with cashews and raisins. It’s traditional during Thai Pongal and is offered as a thanksgiving dish.
How to make it:Cook rice and moong dal together until soft, mix in jaggery and ghee, and finish with cardamom and fried dry fruits. Serve warm for best flavor.
2. Paal Pongal (Milk Pongal)
Why it’s special:Paal Pongal gets its sweetness and creamy texture from milk and sugar. A variation of the classic Pongal with a rich milk base, it’s beloved for its smooth, comforting consistency — perfect for festival breakfasts or desserts.
How to make it:Boiled rice simmered with milk, sugar, cardamom and ghee — often topped with nuts. Simple, festive and delicious!
3. Coconut Ladoo (Nariyal Ladoo)
Why it’s special:Coconut ladoos are easy, quick and crowd-pleasing. Made with fresh or desiccated coconut and sweetened with sugar or jaggery, these bite-sized balls are festive favorites during Pongal and other celebrations.
How to make it:Cook coconut with condensed milk/sugar until thick, shape into round balls, and optionally roll in extra coconut flakes.
4. Rava Kesari (Semolina Sweet)
Why it’s special:Rava Kesari doesn’t always get the spotlight during Pongal, but its saffron-tinged, ghee-rich flavor makes it a festive favorite. It’s soft, aromatic and pairs beautifully with other Pongal desserts.
How to make it:Roast semolina (rava) in ghee, then cook with warm sugar syrup and saffron/milk until pudding-like. Garnish with cashews and raisins.
5. Ellu Urundai (Sesame Jaggery Balls)
Why it’s special:Also called sesame balls or “ellu urundai/Thala guli,” these sweet, nutty balls made with roasted sesame seeds and jaggery are energy-boosting and symbolic of a good harvest. (Similar to sesame/jaggery sweets enjoyed during festivals.)
How to make it:Roast sesame seeds until aromatic, mix with hot jaggery syrup, and shape into balls once cool enough to handle. Great as a sweet snack or dessert.
Tips for a festive spread:
Pair these sweets with savory Pongal (like Ven Pongal) and vadas for a balanced thali.
Use fresh jaggery and ghee for authentic aroma and taste.
Garnish with cardamom, nuts and raisins to elevate flavor.
Pongal is more than a festival — it’s a heartfelt thank-you to nature and the blessings of the harvest. Preparing and sharing these sweet dishes with family and friends not only delights the palate but strengthens cultural roots and family traditions. Whether it’s the rich aroma of jaggery in Sweet Pongal or the fragrant saffron in Rava Kesari, these sweets bring warmth, joy and sweetness to the festive season. Greet the season with heartfelt Pongalo Pongal!