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Pori Urundai Recipe | Aval Pori Urundai Recipe | Nel Pori Urundai Recipe

✇Subbus Kitchen
By: Sowmya Venkatachalam
7 November 2025 at 21:30

There’s something magical about the aroma of freshly melted jaggery and crispy puffed rice coming together during Karthigai Deepam. This Pori Urundai Recipe is rooted deeply in tradition, especially with the use of Aval Pori or Nel Pori as neivedhyam offerings for Thirukarthigai/Karthigaideepam. The combination of jaggery syrup, cardamom, and coconut pieces creates a nostalgic sweetness that families look forward to every year. While many prepare them as neatly shaped balls, some households—especially in Tirunelveli and Nagercoil—simply mix the pori with the jaggery syrup and offer it as is. Whether you follow the custom of making pori urundai alone or also prepare Milagu Adai, Vellai Appam, and Vella Seedai, this recipe carries the warmth, authenticity, and festive spirit of the season. Happy Karthigai Deepam to you and your family!

Nel Pori Urundai | Thirukarthigai Nel Pori Urundai
Nel Pori Urundai

Pori Urundai holds a cherished place in South Indian homes, especially during the auspicious festival of Karthigai Deepam (also known as Thirukarthigai). 

[feast_advanced_jump_to]

Ingredients

  • Aval Pori / Nel Pori (puffed rice)
  • Grated Jaggery
  • Finely sliced / chopped Coconut pieces
  • Cardamom powder

Each of these ingredients plays an essential role in creating the perfect Pori Urundai:

  • Puffed rice (Aval Pori / Nel Pori): This provides the light, airy base. Its delicate crunch contrasts beautifully with the sticky jaggery syrup, giving the urundai its signature texture.
  • Jaggery: This is the sweetener and binder — when boiled to just the right consistency, jaggery syrup coats the puffed rice and helps hold everything together. It also provides a warm, caramel-like depth of flavor that feels very traditional.
  • Coconut pieces: Lightly dry-fried coconut adds a toasty richness and a subtle chewiness. Frying removes moisture so that the coconut stays crisp even after mixing, which elevates both texture and flavor. 
  • Cardamom powder: This spice gives a fragrant, floral aroma that cuts through the sweetness and lifts the overall flavor profile. It’s a small but powerful ingredient that makes the urundai feel festive and aromatic.

See recipe card for quantities.

Instructions

Pori Undai_step1
  1. Heat a pan and add the finely chopped coconut pieces. Dry roast them on a low flame until they turn deep brown and all the moisture evaporates.
Pori Undai_step2
  1. Add the grated jaggery to a pan
Pori Undai_step3
  1. Add ½ cup of water and heat it on a low flame, allowing the jaggery to melt completely into the water.
Pori Undai_step4
  1. Once the jaggery has fully dissolved, strain the syrup to remove any impurities such as dirt or sand.
Pori Undai_step5
  1. Return the strained jaggery syrup to the pan and boil it again, stirring continuously until it reaches stone consistency.
Pori Undai_step6
  1. To check, drop a small amount of the syrup into a bowl of water—it should not dissolve, and you should be able to form a soft ball. The syrup should be firm enough to hold its shape but not too hard. When you drop this ball onto a steel plate, you should hear a distinct tapping sound, indicating the syrup has reached the perfect consistency.
Pori Undai_step7
  1. When you take a portion of the jaggery syrup from the bowl, you should be able to roll it into a soft ball. It should also produce a light tapping sound when dropped onto a plate or surface. This indicates that the jaggery syrup has reached the perfect consistency.
Pori Undai_step8
  1. Add the cardamom powder and the fried coconut pieces to the jaggery syrup, and stir well to combine. Remove the pan from the flame, then immediately add the Nel Pori or Aval Pori.
Pori Undai_step9
  1. Gently mix the Aval or Nel Pori with the jaggery syrup until well coated.
Pori Undai_step10
  1. Transfer the mixture onto a plate and spread it evenly.
Pori Urundai_step1
  1. Once the pori mixture has cooled enough to handle, start shaping it into balls with your hands. If the mixture feels too hot or sticky, lightly dust your palms with rice flour to make the process easier.
Pori Urundai_step12
  1. Alternatively, you can shape the mixture into paruppu thengai as shown in the picture below. Repeat the same procedure for the other variety of Pori.The delicious Aval & Nel Pori orundai is now ready for neivedhyam.

Hint: Make sure the jaggery syrup reaches the right stone consistency before mixing with the puffed rice—this ensures the Pori Urundai holds its shape. If the mixture is too sticky to handle, lightly dust your palms with rice flour for easy shaping.

Variations

  • Nutty – add roasted cashews, almonds, or pistachios along with the coconut pieces for a crunchy, festive twist.
  • Sesame – mix in roasted sesame seeds with the puffed rice and jaggery syrup for a nutty flavor and added health benefits.
  • Dry Fruit – include finely chopped raisins, dates, or dried figs to make the sweet richer and more indulgent.
  • Coconut Milk – replace part of the water in the jaggery syrup with coconut milk for a creamier, aromatic variation.
  • Healthy / Millet – swap puffed rice with puffed millets like foxtail millet or ragi for a fiber-rich and wholesome version.

Storage

Allow the Pori Urundai balls to cool completely before storing. Keep them in an airtight container at room temperature for up to 7–10 days. For longer shelf life, store in the refrigerator for up to 2 weeks, and bring to room temperature before serving to retain their crispness.

Top Tip

Ensure the jaggery syrup reaches the perfect stone consistency before mixing with the puffed rice—this is key for shaping the pori urundai without it falling apart. Test by dropping a small amount of syrup in water; it should form a soft ball that holds its shape.

FAQ

What is the difference between Aval Pori and Nel Pori?

Aval Pori is puffed rice made from flattened rice flakes, while Nel Pori is traditional puffed rice. Both can be used interchangeably in this recipe with the same method.

How do I know when the jaggery syrup is ready?

The syrup is ready when it reaches stone consistency. Drop a small amount in water—it should form a soft ball that holds its shape but is not too hard. You should also hear a light tapping sound if dropped on a plate.

Can I shape the pori mixture without rice flour?

Yes, if the mixture has cooled enough and isn’t too sticky, you can shape it with your hands. If it sticks, lightly dust your palms with rice flour for easier handling.

Can I use alternative sweeteners instead of jaggery?

Traditional jaggery gives the authentic taste and texture, but you can try palm sugar or brown sugar as a substitute. Note that the flavor will vary slightly, and the syrup consistency may require adjustment.

Related

Recipe Card

Aval Pori Urundai | Karthigai Deepam Pori Urundai
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Pori Urundai Recipe | Aval Pori Urundai Recipe | Nel Pori Urundai Recipe

Aval Pori and Nel Pori are the two traditional neivedhyam dishes prepared on the auspicious occasion of Thirukarthigai/Karthigaideepam. Puffed rice mixed with jaggery syrup along with cardamom and coconut pieces, is a wonderful sweet dish.
Course Festival Recipes, Sweet
Cuisine Indian, South Indian, Tamil Nadu
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6 people
Calories 70kcal
Author Sowmya Venkatachalam

Equipment

  • Heavy Bottomed Pan

Ingredients

  • 4 Cups Aval Pori / Nel Pori (Puffed Rice) 1 Cup - 250ml
  • 1 Cup Grated Jaggery
  • 2 tablespoon Finely Sliced Coconut
  • 1 teaspoon Cardamom Powder

Instructions

  • Heat a pan and add the finely chopped coconut pieces. Dry roast them on a low flame until they turn deep brown and all moisture has evaporated—this step is essential to ensure the crispness of the Pori Urundai. You’ll notice the coconut pieces start to crackle and burst slightly when perfectly roasted. Once done, set the fried coconut aside.
    2 tablespoon Finely Sliced Coconut
  • Add the grated jaggery to a pan and pour in ½ cup of water. Heat on low flame until the jaggery melts completely.
    1 Cup Grated Jaggery
  • Once dissolved, strain the jaggery syrup to remove any impurities like dirt or sand.
  • Return the strained jaggery syrup to the pan and boil it again, stirring continuously until it reaches stone consistency. To check, drop a small amount of syrup into water—it should not dissolve and should form a soft ball. The ball should be firm enough to hold its shape but not too hard. When dropped onto a steel plate, it should make a light tapping sound. This indicates the jaggery syrup has reached the perfect consistency for making Pori Urundai.
  • Add cardamom powder and the fried coconut pieces to the syrup and mix well. Remove from heat.
    1 teaspoon Cardamom Powder
  • Add the Aval or Nel Pori to the syrup and mix thoroughly until the puffed rice is well coated.
    4 Cups Aval Pori / Nel Pori (Puffed Rice)
  • Transfer the mixture to a plate and spread evenly. Allow it to cool slightly.
  • Once the pori mixture has cooled enough to handle, shape it into balls using your hands. If the mixture feels too hot or sticky, lightly dust your palms with rice flour to make shaping easier. Alternatively, you can shape the mixture into paruppu thengai cones.
  • Repeat the same procedure for the other variety of Pori. 
  • The delicious Aval & Nel Pori orundai is now ready for neivedhyam.

Video

Notes

You can lightly dust your hands with rice flour to easily shape the pori mixture into round ladoos. For easier binding, you can increase the jaggery to 2 cups for every 4 cups of puffed rice—this ratio helps the Pori Urundai hold its shape perfectly.

Nutrition

Serving: 1Pori Urundai | Calories: 70kcal | Carbohydrates: 18g | Protein: 4g | Fat: 1g
Pori Urundai Recipe | Aval Pori Urundai Recipe | Nel Pori Urundai Recipe

The post Pori Urundai Recipe | Aval Pori Urundai Recipe | Nel Pori Urundai Recipe appeared first on Subbus Kitchen.

Vella Seedai Recipe | Sweet Seedai Recipe

✇Subbus Kitchen
By: Sowmya Venkatachalam
6 November 2025 at 06:47

Vella Seedai, also known as Sweet Seedai, holds a significant place as a neivedhyam dish during both the Krishna Jayanthi and Thirukarthigai festivals. This delectable treat is a deep-fried sweet creation crafted from a blend of rice flour, urad dal flour, and jaggery. What sets Vella Seedai apart is its delightful combination of a crispy outer shell and a melt-in-your-mouth interior, offering a truly unique flavor and texture.

During Krishna Jayanthi, alongside Vella Seedai, offerings like Uppu Seedai, Aval Puttu, and Nei Appam hold immense importance as Prasad offerings to Lord Krishna. In our quest for perfection in preparing Vella Seedai, we've gathered some invaluable tips to ensure your sweet seedai turns out just right.

Tips for making Vella Seedai:

  1. Texture of flours: Rice flour and Urad dal flour should be smooth without any lumps. Pass the flours through the sieve twice to ensure there are no lumps in the flours.
  2. Homemade rice flour Vs Store bought rice flour: I have used store bought rice flour in this recipe. Usually for Prasad we prepare rice flour at home and use that. Follow the link to see how to prepare homemade Rice flour. We can also use store bought rice flour.
  3. Roasting Rice Flour: Whether its Store bought or home made rice flour, we need to dry roast the rice flour till its warm. We don't need to roast till it change to red. Just roast till the flour feels warm in your hands.
  4. Ratio of Flours: The ratio of rice flour to urad dal flour is 1 Cup : 1 tbsp. We just need 1 tablespoon of urad dal flour, but grinding 1 tablespoon of roasted urad dal in mixer grinder is hard. Lesser quantity doesn't get grind to smooth powder usually. So dry roast ½ cup of urad dal and grind it to smooth powder. Use only 1 tablespoon of urad dal for 1 cup of rice flour. Rest of the urad dal flour you can use it for making Uppu Seedai, thattai and thenkuzhal.
  5. Jaggery Syrup Consistency: There is not particular consistency like one-string for this Vella Seedai. We just need to melt the jaggery and bring it to rolling boil. Then strain the jaggery and add it to flours.
  6. Butter: Soften the butter at room temperature and add it to flours. Do not add cold butter or melted butter.
  7. Consistency of dough: While we prepare vella seedai dough, knead it to a smooth dough using the strained jaggery juice. If you feel the jaggery syrup is not enough to make a dough, try sprinkling water and knead it to dough.
  8. Allow the dough balls to dry for 5 mins before adding in hot oil.
  9. Deep Frying: Ensure the oil is hot enough before dropping the vella seedai. Once the oil is hot, add 1 vella seedai ball and ensure its not splitting in oil. Do not panic if it splits, just adjust the dough by adding little roasted rice flour and then once again roll into ball and vella seedai will not split in oil.
  10. Oil Temperature:  We need to maintain right temperature of oil while frying. After adding vella seedai balls in oil, keep the flame in low and fry till the vella seedai becomes golden brown color. Between the batches adjust the flame to medium to ensure the oil is at right temperature.

Other Gokulashtami Recipes:

  1. Uppu Seedai
  2. Aval Kesari
  3. Aval Puttu
  4. Nei Appam

Recipe Card for Vella Seedai

Vella Seedai
Print

Vella Seedai | Sweet Seedai | Gokulashtami Recipes

Discover the sweet magic of Vella Seedai, a cherished treat for Krishna Jayanthi and Thirukarthigai festivals. Crispy on the outside, melt-in-the-mouth inside – explore the secrets to perfecting this divine sweet delight. Learn tips for flawless Vella Seedai preparation and relish its unique flavor and texture
Course Festival, Sweet
Cuisine Indian, South Indian, Tamil Nadu
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 1 Cup
Calories 400kcal
Author Sowmya Venkatachalam

Equipment

  • Heavy Bottomed Pan

Ingredients

  • 1 Cup Homemade Rice Flour
  • 1 tablespoon Urad Dal Flour
  • 1 tablespoon Butter at Room Temperature
  • ½ Cup Grated Jaggery
  • 1 teaspoon Sesame Seeds
  • 1 tablespoon Grated Coconut
  • ¼ teaspoon Cardamom Powder
  • 2 Cups Oil For Deep Frying

Instructions

Prepare the Flours

  • Prepare the rice flour as given in the link here. Heat a pan and dry roast the rice flour in low flame for couple of minutes. Do not fry the rice flour till they become over burnt. Just heat the flour till they are hot and if you take a pinch of rice flour you should be able to draw or put little kolam. Take the roasted rice flour in a mixing bowl along with uriddal flour. Dry roasting is an important step in vella sedai preparation. Do not use freshly ground rice flour as it contain some moisture which will make the seedai to burst. You can also use store bought rice flour. IF you are using store bought rice flour, then dry roast it for couple of minutes and then sieve it and again dry roast it for another couple of minutes without burning the rice flour. 

Prepare Sesame & Coconut

  • Take a pan, add sesame seeds and grated coconut and dry fry them till they become golden brown color. Add these fried sesame seeds and grated coconut to the rice flour along with butter. The butter should be in room temperature. Mix everything well.

Making Jaggery Syrup

  • Take grated jaggery in a bowl and add water just to soak the jaggery. I have added 2 tablespoon of water. Allow the jaggery to boil till it is dissolved. Pass this jaggery juice through a strainer to get rid of sand and other impurities
  • Add the strained jaggery juice to a pan and keep in flame till it comes a rolling boil. We don’t need any string or solid consistency. Add this jaggery juice to the rice flour and mix the rice flour well with a ladle or spoon. Make it to a right dough. If the dough is loose and soft then the seedai will dissolve in hot oil. So when you get a tough pliable dough then stop adding the jaggery syrup. Sometimes we might end up with dry dough where we may need to again sprinkle warm water and make it little soft. If the dough is too dry, then also the seedai will start to dissolve in oil. I have add 2 teaspoon of water to make the dough little soft.

Deep Frying Process

  • Make gooseberry sized balls out of the seedai dough. Keep it aside for few minutes before dropping in hot oil. Heat oil in  a pan. When the oil is hot enough, just drop a single seedai ball into the oil and in low flame deep fry them. Check if the seedai is not getting dissolved or not getting burst in the oil. If it does we may need to alter the seedai mixture. 
  • When you are sure that the seedai is not getting dissolved or burst, then drop 4-5 seedai in one batch and in low flame deep fry them till the seedai are crispy and light golden brown color. 
  • Remove the crispy seedai from flame and place it in a paper towel to drain the excess oil
  • Yummy and crispy vella seedai is now ready for neivedhyam or for serving.

Video

Notes

  • If the seedai is getting dissolved, it may be because of very dry ball and in that case, we need to sprinkle warm water little by little and make the dough little soft
  • If the dough is already very soft, then sprinkle rice flour little by little and mix well. 
  • If the seedai is bursting, then it may be due to the very coarse  rice flour or uriddal flour. 

Nutrition

Serving: 1Cup | Calories: 400kcal | Carbohydrates: 62g | Protein: 7g | Fat: 28g

Method with Step by Step Pictures :

  • Prepare the rice flour as given in the link here. Heat a pan and dry roast the rice flour in low flame for couple of minutes. Do not fry the rice flour till they become over burnt. Just heat the flour till they are hot and if you take a pinch of rice flour you should be able to draw or put little kolam. Take the roasted rice flour in a mixing bowl along with uriddal flour. Dry roasting is an important step in vella sedai preparation. Do not use freshly ground rice flour as it contain some moisture which will make the seedai to burst. You can also use store bought rice flour. IF you are using store bought rice flour, then dry roast it for couple of minutes and then sieve it and again dry roast it for another couple of minutes without burning the rice flour.
  • Take a pan, add sesame seeds and grated coconut and dry fry them till they become golden brown color. Add these fried sesame seeds and grated coconut to the rice flour along with butter. The butter should be in room temperature. Mix everything well.
  • Take grated jaggery in a bowl and add water just to soak the jaggery. I have added 2 tablespoon of water. Allow the jaggery to boil till it is dissolved. Pass this jaggery juice through a strainer to get rid of sand and other impurities
  • Add the strained jaggery juice to a pan and keep in flame till it comes a rolling boil. We don't need any string or solid consistency. Add this jaggery juice to the rice flour and mix the rice flour well with a ladle or spoon. Make it to a right dough. If the dough is loose and soft then the seedai will dissolve in hot oil. So when you get a tough pliable dough then stop adding the jaggery syrup. Sometimes we might end up with dry dough where we may need to again sprinkle water and make it little soft. If the dough is too dry, then also the seedai will start to dissolve in oil. I have add 2 teaspoon of water to make the dough little soft.
  • Make gooseberry sized balls out of the seedai dough. Keep it aside for few minutes before dropping in hot oil. Heat oil in  a pan. When the oil is hot enough, just drop a single seedai ball into the oil and in low flame deep fry them. Check if the seedai is not getting dissolved or not getting burst in the oil. If it does we may need to alter the seedai mixture.
    • Seedai is getting dissolved, it may be because of very dry ball and in that case, we need to sprinkle warm water little by little and make the dough little soft
    • If the dough is already very soft, then sprinkle rice flour little by little and mix well.
    • Seedai is bursting, then it may be due to the very coarse  rice flour or uriddal flour.
  • When you are sure that the seedai is not getting dissolved or burst, then drop 4-5 seedai in one batch and in low flame deep fry them till the seedai are crispy and light golden brown color.
  • Remove the crispy seedai from flame and place it in a paper towel to drain the excess oil
  • Yummy and crispy vella seedai is now ready for neivedhyam or for serving.

​

Vella Seedai Recipe | Sweet Seedai Recipe

 

The post Vella Seedai Recipe | Sweet Seedai Recipe appeared first on Subbus Kitchen.

Nei Appam (Ghee Appam)

✇Subbus Kitchen
By: Sowmya Venkatachalam
5 November 2025 at 06:48

Appam holds a special place as a neivedhyam dish during the Krishna Jayanthi festival, especially in the evening when we invite Lord Krishna into our homes. Nei Appam, a renowned delicacy from Kerala, is a popular choice for various occasions, including Avani Avittam, Karthigai Deepam, and other auspicious events. It also serves as a delightful evening or after-school snack for children.

The key ingredients in Appam are rice and jaggery. Initially, rice is ground to a thick consistency, and then jaggery juice is added to create the Appam batter. If the batter becomes too thin, a small amount of wheat flour can be used to adjust the consistency. It's worth noting that Appam can also be made with wheat flour and jaggery alone, omitting the rice flour. Nei Appam is a straightforward neivedhyam offering suitable for any festival or auspicious occasion.

You may also want to try :

  1.  Rava Appam - Rava Appam is a sweet which can be made instantly. We usually make this for the Karthigai Deepam. Unlike the conventional appam, Rava appam doesn't require soaking and grinding process. It's quick, easy and tasty.
  2. Vellai Appam - Vellai Appam is a traditional prasad made for special occasions/festivals like "Karthigai Deepam" or Diwali. Vellai Appam is deep fried rice crepes.
  3.  Aval Kesari - Aval Kesari is similar to our conventional Kesari but made using Aval (Poha / Flattened Rice). This Kesari is quick to make with few available ingredients. This can be served as neivedhyam for the Gokhulashtami. This can also be served as a dessert for any festivals /occassions

Recipe Card for Nei Appam

Nei Appam
Print

Nei Appam | Ghee Appam

A delightful South Indian sweet treat! Explore the secrets to crafting these golden, ghee-infused rice flour sweet, perfect for festive occasions. Discover the unique flavor and fluffy texture of Nei Appam in this culinary journey.
Course Festival, Sweet
Cuisine Indian, Kerala, Tamil Nadu
Prep Time 5 minutes
Cook Time 25 minutes
Rice Soaking Time 1 hour
Total Time 1 hour 30 minutes
Servings 25 Appam
Calories 100kcal
Author Sowmya Venkatachalam

Equipment

  • Paniyaram Pan

Ingredients

  • 1 cup Raw Rice 1 cup = 250 ml
  • 1 cup Jaggery grated
  • 2 tablespoon Grated Coconut
  • 2 nos Banana small size
  • ¼ teaspoon Cardamom Powder
  • 1 pinch Baking Soda optional

Instructions

  • Rinse the rice twice and Soak the raw rice in water for an hour. After 1 hour, drain the water and add it to the mixer
  • Grind it in mixer to a fine paste without adding water. Now add grated coconut,  banana, cardamom powder to the mixer
  • Grind it to a fine paste.  Finally add jaggery and give a pulse or two. If  you grind it more, the jaggery will dilute the appam batter. Now our appam batter is ready.
  • Now a days we have appakarai(Non stick Appam pan) which makes our job easier. Keep the nonstick appam pan in the flame and add little ghee to each kuzhi. When the pan is hot, take a small ladle and fill ¾th of each hole with the batter. 
  • Let the Appam cook for a while and then when it turns golden brown color, remove the appam from the oil, and place it in a paper towel to drain excess oil. Repeat the above steps for the rest of the flour
  • The yummy Appam is ready for neivedhyam and for serving

Video

Notes

  •  Cooking soda helps in making appam softer and fluffy. We can also alternate with eno salt or we can also ignore this as this is only optional.
  • If the appam starts to break in the oil, add 2 teaspoon of wheat flour or rice flour to the ground appam flour and then try again
  • We used to get good quality jaggery few years back which do not need any straining of sand or stones. But nowadays most of the jaggery has stones or sand in it. So instead of grinding jaggery with the rice flour, we can add jaggery to pan and add just a teaspoon of water and allow it to dissolve and when the jaggery gets dissolved, we can strain the jaggery and add it to the rice batter and mix well. This way we can get rid of the stones. 
  • Always first add ghee before pouring appam batter in each mould. that way the batter will not stick to bottom and after it gets cooked, it will automatically float so we can flip and cook on other side

Nutrition

Serving: 1piece | Calories: 100kcal | Carbohydrates: 10g | Protein: 0.7g | Fat: 10g | Sodium: 1mg | Fiber: 1.1g | Vitamin A: 1420IU | Vitamin C: 0.3mg | Calcium: 60mg | Iron: 0.1mg

Method with step by step pictures :

  • Rinse the rice twice and Soak the raw rice in water for an hour. After 1 hour, drain the water and add it to the mixer
  • Grind it in mixer to a fine paste without adding water. Now add grated coconut,  banana, cardamom powder to the mixer
  • Grind it to a fine paste.  Finally add jaggery and give a pulse or two. If  you grind it more, the jaggery will dilute the appam batter. Now our appam batter is ready.
  • Now a days we have appakarai(Non stick Appam pan) which makes our job easier. Keep the nonstick appam pan in the flame and add little ghee to each kuzhi. When the pan is hot, take a small ladle and fill ¾th of each hole with the batter. Let the Appam fry for a while and then when it turns golden brown color, remove the appam from the oil, and place it in a paper towel to drain excess oil. Repeat the above steps for the rest of the flour
  • The yummy Appam is ready for neivedhyam and for serving
Appam
Appam
Note: If the appam starts to break in the oil, add 2 teaspoon of wheat flour or rice flour to the ground appam flour and then try again

The post Nei Appam (Ghee Appam) appeared first on Subbus Kitchen.

Sweet Sundal | Mixed Dal Sweet Sundal

✇Subbus Kitchen
By: Sowmya Venkatachalam
19 September 2025 at 21:30

This Mixed Dal Sweet Sundal is a traditional South Indian prasadam made with a wholesome blend of dals, jaggery, and a hint of ghee. It carries the perfect balance of nutrition and sweetness, making it both festive and satisfying. With its rich flavor, soft texture, and divine aroma, this sundal is a cherished recipe during Navratri and other special occasions—one that will instantly win hearts at the very first bite.

This Mixed Dal Sweet Sundal is a cherished South Indian prasadam, especially prepared during Navratri, Varalakshmi Viratham, and other festive occasions. Made with a wholesome blend of dals, jaggery, and a touch of ghee, it carries the perfect balance of nutrition and sweetness. With its rich flavor, soft texture, and divine aroma, this sundal brings a festive charm to any celebration—symbolizing abundance, devotion, and the joy of tradition in every bite.

[feast_advanced_jump_to]

Ingredients

  • Chana dal
  • Green Moong dal
  • Cow Peas
  • Jaggery
  • Grated coconut
  • Cardamom
  • Ghee

This recipe uses a blend of lentils—chana dal, green moong, cow peas —to create a protein-rich base that is hearty yet soft when cooked. Jaggery is added for natural sweetness, balancing the earthy flavors of the dals while keeping the dish wholesome. A touch of ghee enhances aroma and richness, while cardamom brings in a warm, festive fragrance. Finally, a sprinkle of fresh coconut ties it all together, giving the sundal its traditional South Indian character.

Instructions

Mixed Dal Sweet Sundal - Step 1
  1. Take Cowpeas, Green Moong and Chana dal in a pan.
Mixed Dal Sweet Sundal - Step 2
  1. Dry roast the dals in a pan until aromatic, then set them aside.
Mixed Dal Sweet Sundal - Step 3
  1. Transfer the roasted dals to a vessel and add fresh water to soak them.
Mixed Dal Sweet Sundal - Step 4
  1. Place the vessel inside the pressure cooker
Mixed Dal Sweet Sundal - Step 5
  1. Secure the pressure cooker lid with the whistle. Pressure cook the roasted dals for about three to five whistles, until soft.
Mixed Dal Sweet Sundal - Step 6
  1. Open the pressure cooker once the pressure is fully released. If excess water remains after cooking, strain it and keep the dals aside.
Mixed Dal Sweet Sundal - Step 7
  1. In a sauce pan, add grated jaggery with a little water and allow it to dissolve completely.
Mixed Dal Sweet Sundal - Step 8
  1. Strain the jaggery syrup into another pan and bring it to a boil.
Mixed Dal Sweet Sundal - Step 9
  1. Once the jaggery syrup is starts to boil, add the cooked dals and stir well.
Mixed Dal Sweet Sundal - Step 10
  1. Keep the flame on medium and cook, stirring gently, until the jaggery is fully incorporated into the dals.
Mixed Dal Sweet Sundal - Step 11
  1. Mix in ghee, cardamom powder, and grated coconut, blending everything evenly.
Mixed Dal Sweet Sundal - Step 12
  1. The delicious Mixed Dal Sweet Sundal is now ready to be offered as neivedhyam or served warm.

Substitutions

  • Dals: If some lentils aren’t available, you can swap with other split dals like masoor dal or green moong dal. Just ensure the total quantity remains similar.
  • Jaggery: Can be replaced with brown sugar or coconut sugar if jaggery is unavailable, though the flavor will be slightly different.
  • Ghee: For a lighter version, unsalted butter or coconut oil can be used.
  • Cardamom: If unavailable, a small pinch of cinnamon powder or nutmeg can give a warm, aromatic flavor.
  • Grated Coconut: Desiccated coconut or coconut flakes can be used as an alternative.

Variations

  • Dry Fruit Mix: Add chopped cashews, almonds, and raisins for extra texture and richness.
  • Single Dal Version: Use only one type of dal, like chana dal or moong dal, for a simpler, quicker version.
  • Cardamom-Free: Skip cardamom and use a pinch of nutmeg or cinnamon for a different flavor profile.
  • Coconut-Free: Omit grated coconut and drizzle a little ghee on top before serving for richness.
  • Mini Sundal Cups: Serve the sweet sundal in small, bite-sized cups or molds for festive offerings or kids’ treats.

Storage

  • Room Temperature: Store in an airtight container for up to 1 day.
  • Refrigerator: Keep in a sealed container for 2–3 days. Reheat gently on low flame or in the microwave before serving.
  • Freezer: Not recommended, as the texture may change after freezing.

Top Tip

If you're going to make this recipe, make sure to follow this top tip!

Dry roast the dals properly before cooking to enhance their flavor and aroma. While cooking with jaggery, keep the flame on medium and stir gently to prevent sticking or burning. This ensures the sundal has a smooth, cohesive texture and rich, balanced sweetness—perfect for neivedhyam or serving.

Related

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Recipe Card

A bowl of Mixed Dal Sweet Sundal made with jaggery, ghee, and a blend of lentils, garnished for Navratri prasadam.
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Sweet Sundal | Mixed Dal Sweet Sundal

Mixed Dal Sweet Sundal is a traditional South Indian sweet prasadam made with a blend of protein-rich dals, jaggery, ghee, and aromatic cardamom. Soft, flavorful, and lightly sweet, this sundal is perfect for Navratri offerings, festive occasions, or as a wholesome dessert. Quick to prepare and rich in taste, it’s a must-try for anyone who loves authentic South Indian sweets.
Course Accompaniment, Festival Recipes, Snack, Sundal
Cuisine Indian, South Indian, Tamil Brahmin, Tamil Nadu
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 4 people
Calories 105kcal
Author Sowmya Venkatachalam

Equipment

  • 1 Heavy Bottomed Pan
  • 1 Pressure Cooker
  • 1 Sauce Pan

Ingredients

  • ¼ cup Split Bengal Gram (Channa Dal / Kadalaparuppu)
  • ¼ cup Green Gram (Pachai Payiru)
  • ¼ cup Karamani (Black-eyed pea)
  • ¼ cup Grated Jaggery
  • 2 teaspoon Ghee (Clarified butter)
  • 2 teaspoon Grated Coconut
  • 1 pinch Cardamom Powder

Instructions

  • Take Cowpeas, Green Moong and Chana dal in a pan. Dry roast the dals in a pan until aromatic, then set them aside.
    ¼ cup Green Gram (Pachai Payiru), ¼ cup Karamani (Black-eyed pea), ¼ cup Split Bengal Gram (Channa Dal / Kadalaparuppu)
  • Dry roast the dals in a pan until aromatic, then set them aside.
  • Transfer the roasted dals to a vessel and add fresh water to soak them.
  • Place the vessel inside the pressure cooker, secure the lid with the whistle, and cook until done.
  • Pressure cook the roasted dals for about three whistles, until soft.If excess water remains after cooking, strain it and keep the dals aside.
  • If excess water remains after cooking, strain it and keep the dals aside.
  • In a sauce pan, add grated jaggery with a little water and allow it to dissolve completely.
    ¼ cup Grated Jaggery
  • Strain the jaggery syrup into another pan and bring it to a boil.
  • Once the jaggery syrup is starts to boil, add the cooked dals and stir well.
  • Keep the flame on medium and cook, stirring gently, until the jaggery is fully incorporated into the dals.
  • Mix in ghee, cardamom powder, and grated coconut, blending everything evenly.
    2 teaspoon Grated Coconut, 1 pinch Cardamom Powder, 2 teaspoon Ghee (Clarified butter)
  • The delicious Mixed Dal Sweet Sundal is now ready to be offered as neivedhyam or served warm.

Video

Notes

Tips for Perfect Mixed Dal Sweet Sundal:

  1. Roast the dals lightly before soaking to enhance their aroma and bring out a nutty flavor.
  2. Soak the dals adequately so they cook evenly and achieve a soft, melt-in-mouth texture.
  3. Use a pressure cooker to cook the dals until soft. After roasting and soaking, place the dals in the cooker with fresh water, secure the lid, and cook for 3–4 whistles on medium heat. This ensures the dals are tender and ready to absorb the jaggery syrup without becoming mushy.
  4. Dissolve jaggery completely in a little water before adding it to the cooked dals to prevent lumps.
  5. Cook on medium flame while mixing jaggery with the dals to avoid sticking or burning.
  6. Add ghee at the end to enrich the flavor and give the sundal a glossy, luscious finish.
  7. Use freshly grated coconut for authentic taste and texture; desiccated coconut can be used in a pinch.
  8. Serve warm or at room temperature for best taste; the flavors intensify if left for a few hours.

Nutrition

Serving: 100g | Calories: 105kcal | Carbohydrates: 19g | Protein: 7g | Potassium: 266mg | Vitamin A: 24IU | Vitamin C: 27mg | Calcium: 1mg | Iron: 1mg
A bowl of Mixed Dal Sweet Sundal made with jaggery, ghee, and a blend of lentils, garnished for Navratri prasadam.

The post Sweet Sundal | Mixed Dal Sweet Sundal appeared first on Subbus Kitchen.

Sweet Rice Jaggery Puttu / Arisi Vella Puttu

✇Subbus Kitchen
By: Sowmya Venkatachalam
11 September 2025 at 21:30

Sweet Rice Jaggery Puttu (Arisi Vella Puttu) is a classic Navratri delicacy that’s as divine as it is delicious. Soft, fluffy rice flour blends with rich jaggery and a hint of ghee to create a sweet that melts in your mouth and fills the home with festive aromas. In my hometown, this dish is a must for Navratri Fridays, a celebration I treasure deeply for its devotion to the Goddesses, the joy of arranging Golu, and the endless sharing of sundals and sweets with friends and family. If you’re looking for a traditional recipe that’s both authentic and irresistible, you’ve found it right here!

Traditional South Indian Sweet Rice Jaggery Puttu (Arisi Vella Puttu) served as Navratri neivedhyam, made with rice flour, jaggery, ghee, and coconut.
Authentic South Indian Arisi Vella Puttu – a sweet rice and jaggery delicacy prepared during Navratri Fridays.

This is my Periamma’s signature recipe. My mother-in-law makes Sweet Rice Jaggery Puttu (Arisi Vella Puttu) in a slightly different way—she soaks the rice, dries it, grinds it into a fine powder, then roasts the flour until golden brown. The flour is then steam-cooked, crumbled, and finally mixed into the jaggery syrup until it forms soft crumbles. This method works well, but I personally find the recipe I’ve shared below to be more authentic and perfectly consistent.

Ingredients

Each ingredient plays a specific, essential role in creating the authentic flavor and texture of Sweet Rice Jaggery Puttu / Arisi Vella Puttu:

  • Raw Rice gives the base—once lightly fried then steam‐cooked, it’s ground or crumbled to the perfect “beach sand” texture that makes puttu distinct.
  • Jaggery provides natural sweetness with rich caramel and molasses undertones, much more flavorful than refined sugar for this dish.
  • Grated Coconut adds moisture, texture, and a mild sweetness that balances the jaggery. It also gives that traditional South Indian touch.
  • Cashews bring crunch and richness. Fried in ghee, they offer contrast to the soft crumbled rice.
  • Cardamom adds aromatic warmth and a hint of spice that complements both jaggery and coconut beautifully.
  • Ghee enhances all the flavors, adding its signature buttery richness and carrying the aroma of the other ingredients.
  • Water, Turmeric Powder, Salt are trickier but no less important—even in small amounts. The water is used to help steam-cook the rice flour to the right consistency. Turmeric adds a gentle golden hue (plus subtle warmth), and a pinch of salt intensifies the sweetness without making it overt.

See recipe card for quantities.

Instructions

Puttu_step1
  1. Wash the raw rice 2–3 times to remove excess starch, then soak it in water for 30 minutes.
Puttu_step2
  1. After soaking, drain the rice completely using a strainer.
Puttu_step3
  1. Heat a pan, add about ¼ of the soaked rice, and roast it over medium flame. .
Puttu_step4
  1. Stir continuously with a spatula to ensure even roasting. After 5 minutes, the rice will begin to sputter and turn slightly golden brown. Remove and set aside
Puttu_step5
  1. Again add the next ¼th quantity and repeat the process till all the rice are fried nicely and we get a nice aroma. In the same way complete the rest of the rice also in two batches. The reason why we are doing in batches is to make sure that the rice is being fried uniformly without getting over burn.
  1. Allow the rice to cool off and grind it along with cardamom to a nice and smooth powder.
Puttu_step7
  1. Heat ¾ cup of water with turmeric and a pinch of salt until just warm.Place the rice flour in a wide plate or bowl. Sprinkle the warm water little by little, mixing as you go.
Puttu_step8
  1. The right consistency is called “Pidicha Pidikamudiyanum, vita udhiranum”—when pressed tightly in your palm, the flour should hold its shape, but when dropped, it should crumble apart. Do not add too much water.
  1. Grease idli plates with a little oil. Place a fistful of the moistened rice flour in each mold and steam for 12 minutes.
  1. Once cooked, allow the rice flour dumplings to cool. Using a sieve with a rawa plate, gently press the steamed flour through with your hands. The texture should resemble fine beach sand.
Puttu_step8
  1. Heat a teaspoon of ghee in a pan, add cashews, and fry until golden. Remove and set aside.
Puttu_step9
  1. In the same pan, add grated coconut and roast until golden. Set aside.
Puttu_10
  1. Add grated jaggery with 1 tablespoon of water to the pan. Once it melts completely, strain to remove impurities. Return the strained jaggery syrup to the pan and boil until it reaches “stone consistency.” To test: drop a little syrup into water. If it doesn’t dissolve and can be rolled into a soft ball between your fingers, it’s ready.
Puttu_step11
  1. Add the sieved, steamed rice flour to the jaggery syrup and mix well.
Puttu_!2
  1. Stir in the ghee, fried coconut, and cashews.
Sweet Rice Jaggery Puttu / Arisi Vella Puttu
  1. Your soft, flavorful Sweet Rice Jaggery Puttu (Arisi Vella Puttu) is now ready—perfect as a Navratri neivedhyam or a festive sweet to enjoy with your family.

Hint : For best results, always focus on the texture of the puttu—it should feel like soft, moist beach sand. If the flour is too dry, it won’t bind, and if too wet, it will turn lumpy. Steam in small batches for even cooking, and use freshly grated coconut for authentic flavor.

Storage

  • Store the prepared puttu in an airtight container at room temperature for up to 1 day.
  • For longer storage, refrigerate in a covered container. It will stay fresh for 2–3 days. Before serving, gently reheat by steaming for a few minutes or warming in a microwave to restore softness.

Top Tip

If you're going to make this recipe, make sure to follow this top tip!

The key to perfect puttu is texture—it should resemble soft, crumbly beach sand. Do not over-steam the rice flour, and add water gradually when mixing to achieve the right consistency. Also, test the jaggery syrup carefully—reaching the right “stone consistency” ensures the puttu holds together without becoming sticky. Following these steps guarantees a melt-in-the-mouth, authentic traditional sweet every time.

Related

Looking for other recipes like this? Try these:

Recipe Card

Sweet Rice Jaggery Puttu / Arisi Vella Puttu
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Sweet Rice Jaggery Puttu / Arisi Vella Puttu

Sweet Rice Jaggery Puttu, also known as Arisi Vella Puttu, is a traditional South Indian sweet made with roasted rice flour, jaggery, coconut, and cardamom. Steamed to a soft, crumbly “beach sand” texture, this melt-in-the-mouth delicacy is a festive favorite for Navratri Fridays and makes a perfect neivedhyam or dessert.
Course Sweet
Cuisine Indian, South Indian
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 4 people
Calories 208kcal
Author Sowmya Venkatachalam

Ingredients

  • 1 cup Raw Rice
  • ¾ cup Jaggery
  • 2 tablespoon Grated Coconut
  • 10 nos Cashews
  • 2 nos Cardamom
  • 2 tablespoon Ghee (Clarified butter)
  • ¾ cup Water
  • ½ teaspoon Turmeric Powder
  • 1 pinch Salt a pinch

Instructions

Prepare the Rice Flour

  • Wash the raw rice 2–3 times to remove excess starch. Soak for 30 minutes.
    1 cup Raw Rice
  • Drain completely using a strainer.
  • Heat a pan, add ¼ of the rice, and roast over medium flame. Stir continuously until it sputters and turns slightly golden. Remove and set aside.
  • Repeat with the remaining rice in 3 more batches to ensure even roasting. In the same way complete the rest of the rice also in two batches. The reason why we are doing in batches is to make sure that the rice is being fried uniformly without getting over burn.
  • Allow to cool, then grind with cardamom to a fine powder.

Steam Cook the Rice Flour

  • Heat ¾ cup of water with turmeric and salt until warm.
    ½ teaspoon Turmeric Powder, 1 pinch Salt, ¾ cup Water
  • Place the rice flour in a bowl and sprinkle warm water little by little, mixing well. The consistency should be “Pidicha Pidikamudiyanum, vita udhiranum”—firm when pressed, crumbly when released.
  • Grease idli plates with oil. Place a fistful of moistened rice flour in each mold and steam for approximately 12 minutes.
  • Once the rice flour is steam-cooked, remove it and allow it to cool slightly. Place a rawa sieve over a bowl and add the steamed rice flour dumplings. Using your hands, gently spread and press the flour through the sieve, breaking it down into fine, crumbly pieces. The cooked rice flour should have a soft, beach-sand-like texture.

Prepare the Jaggery Syrup

  • Heat 1 teaspoon ghee in a pan. Fry cashews until golden and set aside.
    2 tablespoon Ghee (Clarified butter)
  • In the same pan, roast grated coconut until golden. Set aside.
    2 tablespoon Grated Coconut
  • In the same pan, add the grated jaggery with 1 tablespoon of water and bring it to a boil. Once the jaggery has completely dissolved, strain it to remove any impurities or sand.
    ¾ cup Jaggery
  • Return the strained syrup to the pan, add cardamom powder and continue boiling until it thickens and reaches a stone consistency. To test, drop 2–3 drops of the syrup into a cup of water—if it doesn’t dissolve and can be rolled into a soft ball between your fingers, the syrup is ready.
    2 nos Cardamom

Combine Everything

  • Add the steamed rice flour to the jaggery syrup and mix well.
  • Stir in ghee, fried coconut, and cashews.
    10 nos Cashews
  • Serve warm as Sweet Rice Jaggery Puttu (Arisi Vella Puttu)—a perfect Navratri neivedhyam or festive sweet.

Video

Notes

Tips for Perfect Sweet Rice Jaggery Puttu

  1. Roast Rice in Batches: Always roast the soaked rice in small portions to ensure even cooking and avoid burning.
  2. Check Rice Flour Texture: After steaming, sieve the rice flour carefully. The final texture should resemble soft, crumbly beach sand for the authentic puttu feel.
  3. Add Water Gradually: When mixing water into the rice flour, add it slowly to reach the perfect consistency—firm enough to hold in a fist but crumbly when released.
  4. Test Jaggery Syrup: Achieving the right “stone consistency” in jaggery syrup is key. Test by dropping a little in water; it should form a soft ball without dissolving.
  5. Use Fresh Coconut: Freshly grated coconut gives the best flavor and aroma. Lightly roasting it adds a subtle nutty taste.
  6. Don’t Oversteam: Overcooked rice flour will become mushy and lose the signature crumbly texture. Steam just until cooked through.
  7. Serve Immediately: Puttu tastes best fresh and warm. If storing, reheat by steaming briefly to restore softness.
  8. Customize Nuts and Flavor: Add cashews, almonds, or raisins for extra crunch, and cardamom or a pinch of saffron for aroma.

Nutrition

Serving: 1cup | Calories: 208kcal | Carbohydrates: 39g | Protein: 2g | Fat: 3g
Traditional South Indian Sweet Rice Jaggery Puttu (Arisi Vella Puttu) served as Navratri neivedhyam, made with rice flour, jaggery, ghee, and coconut.
Authentic South Indian Arisi Vella Puttu – a sweet rice and jaggery delicacy prepared during Navratri Fridays.

The post Sweet Rice Jaggery Puttu / Arisi Vella Puttu appeared first on Subbus Kitchen.

Sakkarai Pongal / Sweet Rice Pongal

✇Subbus Kitchen
By: Sowmya Venkatachalam
9 September 2025 at 21:30

There’s something truly magical about the aroma of ghee, jaggery, and cardamom wafting through the kitchen — it instantly feels like a celebration. Sakkarai Pongal, a traditional South Indian sweet dish made with rice, moong dal, and jaggery, is not just food, but an offering of love and devotion during festivals like Pongal and Navratri. Soft, melt-in-your-mouth, and rich with the flavor of ghee-roasted cashews and raisins, this recipe is a heartwarming treat you’ll want to enjoy well beyond festive days.

A traditional bowl of Sakkarai Pongal garnished with ghee-roasted cashews and raisins, served as a South Indian festive sweet dish.
Creamy and aromatic Sakkarai Pongal, a festive sweet made with rice, moong dal, jaggery, and ghee.

Sakkarai Pongal is deeply tied to special occasions and festivals in South India, especially Tamil Nadu. Here’s the cultural and seasonal background you can use as content:

  • Harvest Festival (Thai PongalThai Pongal Festival and Recipes):
    Sakkarai Pongal is the star dish of the Pongal festival, celebrated in January to thank the Sun God for a bountiful harvest. It’s cooked in new clay pots, often outdoors, and allowed to boil over — symbolizing abundance and prosperity.
  • Temple Prasadam:
    It’s also a very popular prasadam (offering) in temples, especially in Vaishnavite temples like Srirangam, where it is served to devotees.
  • Other Festivals & Occasions:
    Apart from Thai Pongal, it is also prepared during Navratri, Aadi Perukku, Vaikunta Ekadashi, and other auspicious days. Families make it at home as an offering to deities and then enjoy it together.

So while it can be made any time of year, it is most beloved during festivals, temple offerings, and auspicious beginnings.

[feast_advanced_jump_to]

Ingredients

Every ingredient in Sakkarai Pongal plays a purpose that contributes to its signature taste and texture:

  • Rice and moong dal form the creamy, porridge-like base—when cooked and mashed together, they offer both body and smooth consistency, essential for the dish's comforting character. 
  • Jaggery, the unrefined cane sugar, imparts a deep, molasses-like sweetness unique to traditional South Indian sweets—a flavor profile that refined sugars simply can’t replicate. 
  • Ghee envelopes the dish in richness and aroma, making the texture luxuriously silky and elevating every bite. 
  • Cardamom, along with optional edible camphor, clove, and nutmeg, lend fragrant warmth and a touch of divine, almost ritualistic flavor—especially when the dish is made as prasadam (offering).
  • Cashews and raisins introduce a delightful contrast in texture—nutty and slightly chewy—rounding out the dish with pops of buttery crunch and sweet bursts. 

Each component has been carefully chosen not just for flavor, but for tradition, mouthfeel, and the harmonious balance that makes this humble sweet dish feel like a festive celebration in every spoonful.

See recipe card for quantities.

Instructions

Sakkarai Pongal_Step1
  1. Heat a pan and dry roast the moong dal until it turns slightly golden and releases a nutty aroma. Set it aside.
Sakkari Pongal_Step2
  1. In a strainer, add the roasted moong dal and rice. Rinse them well two to three times.
Sakkari Pongal_step 3
  1. Transfer the washed rice and dal to a pressure cooker, add water, and mix well.
Sakkari Pongal_step 4
  1. Pressure cook for 5–6 whistles, until the mixture becomes soft and mushy. Traditionally, in temples and during festive occasions, the rice and dal are slow-cooked in open pots, giving a smoky flavor. For everyday cooking at home, pressure cooking is quicker and convenient. Once cooked, mash the mixture well and set aside.
Sakkarai Pongal_step5
  1. In a saucepan, add jaggery with a little water. Heat until the jaggery melts completely. Set this aside.
Sakkarai Pongal_step 7
  1. Heat ghee in a heavy-bottomed pan, strain the jaggery syrup, and add it to the pan.
Sakkarai Pongal_step8
  1. Allow the jaggery syrup to come to rolling boil.
Sakkari Pongal_Step9
  1. When the syrup begins to boil, add the mashed rice and dal mixture.
Sakkari Pongal_Step 11
  1. Reduce the flame to low and stir in milk (optional). Milk adds richness but shortens the shelf life to about a day. If preparing in advance, skip the milk. Important: never add milk directly to the jaggery syrup, as it will curdle—always add it after mixing in the rice-dal mixture.
Sakkari Pongal_12
  1. Stir continuously until the rice-dal mixture absorbs the jaggery syrup and reaches a slightly thick consistency.
Sakkari Pongal_step 13
  1. Add the remaining ghee and cardamom powder, mixing well. Keep on low flame for a few more minutes.
  1. In a separate small pan, heat ghee and roast cashews and raisins until golden. Add them to the pongal and mix gently. Your delicious Sakkarai Pongal is ready to be offered as neivedhyam or enjoyed warm with family!

???? Hint: When melting jaggery, always strain the syrup before adding it to the rice-dal mixture. This helps remove any impurities and ensures your pongal stays smooth, clean, and glossy.

Variations

  • Gluten-Free: Since it’s made with rice, dal, and jaggery, Sakkarai Pongal is naturally gluten-free. Just make sure your jaggery is pure and not processed with additives.
  • Vegan Option: Traditionally, this recipe uses ghee and sometimes milk. To make it vegan, replace ghee with coconut oil or vegan butter, and skip the milk (or use almond/coconut milk for richness).

Storage

  • Pongal made without milk can be kept at room temperature for up to 12–18 hours in a cool place. Pongal made with milk should be consumed within 6–8 hours, as it spoils quickly.
  • Store in an airtight container to maintain freshness and aroma.
  • Keep at room temperature for up to 1 day.
  • Refrigerate for up to 2–3 days.
  • Reheat gently on low flame before serving.
  • Avoid prolonged storage to preserve the soft, creamy texture and flavor.

Top Tip

If you're going to make this recipe, make sure to follow this top tip!

  • Jaggery Ratio: Use a rice + dal to jaggery ratio of 1.25:2.5. For 1 cup rice and ¼ cup moong dal, add 2.5 cups grated jaggery. This ensures the sweetness is balanced — not too bland, not too overpowering.
  • Jaggery Quality Matters: The color and aroma of your pongal depends on the type of jaggery. Paagu vellam gives a darker, richer brown consistency than regular jaggery.
  • Cooking Rice & Dal: Add an extra ½ cup of water and allow additional whistles in the pressure cooker to ensure the rice and dal are completely soft and mushy.
  • Milk is Optional: Adding milk while cooking makes the pongal creamier and richer in flavor, but it’s not necessary.
  • Strain Jaggery Syrup: Jaggery can contain impurities like sand. Always dissolve and strain the jaggery syrup before adding it to the rice-dal mixture.
  • Ghee in Syrup: Adding a bit of ghee to the jaggery syrup is optional, but it enhances the richness and aroma of the pongal.
  • Consistency Tips: Milk can be used to adjust consistency. Once milk is added, keep the flame low to avoid curdling or breaking the pudding.

Related

Looking for other recipes like this? Try these:

Recipe Card

Sakkarai Pongal
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Sweet pongal recipe | Chakkara pongali | Sakkarai pongal

Sakkarai Pongal is a traditional South Indian sweet dish made with rice, moong dal, jaggery, ghee, and cardamom. Creamy, aromatic, and lightly sweet, this festive dessert is perfect for Pongal, Navratri, or temple offerings. Enhanced with roasted cashews and raisins, it’s soft, melt-in-your-mouth, and easy to make at home with this foolproof recipe.
Course Festival Recipes, Sweet
Cuisine India, South Indian, Tamil Brahmin, Tamil Nadu
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 6 people
Calories 220kcal
Author Sowmya Venkatachalam

Equipment

  • Pressure Cooker
  • Heavy Bottomed Pan

Ingredients

  • 1 cup Raw Rice 1 cup = 250 ml
  • ¼ cup Moong dal
  • 2½ cups Grated Jaggery
  • ¼ teaspoon Cardamom Powder
  • 1 tablespoon Cashews
  • 1 pinch Pachai Karpooram Optional
  • 1 tablespoon Raisins Optional
  • 3 teaspoon Ghee (Clarified butter)
  • 2 teaspoon Ghee (Clarified butter) for tempering
  • 4½ cups Water
  • ½ cup Milk (optional)

Instructions

Roasting and Cooking the Dal + Rice

  • Heat a pan and dry roast ¼ cup of moong dal until it turns golden and releases a fragrant aroma. Set aside.
    ¼ cup Moong dal
    Sakkarai Pongal_Step1
  • In a strainer, take 1 cup of rice and the roasted moong dal. Rinse 2–3 times until the water runs clear.
    1 cup Raw Rice
    Sakkari Pongal_Step2
  • Add 4.5 cups of water and mix well.
    4½ cups Water
    Sakkari Pongal_step 3
  • Pressure cook the rice and dal mixture for 5–6 whistles until soft and mashable. Traditionally, in temples and at weddings, this mixture is slow-cooked on the stove to impart a smoky aroma, but for home cooking, a pressure cooker works perfectly. Once cooked, mash the rice and dal thoroughly and set aside.
    Sakkari Pongal_step 4

Preparing the Jaggery Syrup

  • In a saucepan, combine 2.5 cups of grated jaggery with ¼ cup of water. Heat gently until the jaggery melts completely and dissolves. Set aside.
    2½ cups Grated Jaggery
    Sakkarai Pongal_step5
  • Heat 3 teaspoon of ghee in a heavy-bottomed pan. Strain the melted jaggery and add it to the pan.
    3 teaspoon Ghee (Clarified butter)
    Sakkarai Pongal_step 7
  • When the jaggery syrup comes to a rolling boil, add the mashed rice and dal mixture.
    Sakkari Pongal_Step9
  • Keep the flame very low and stir in ½ cup of milk (optional). Milk adds richness, but if used, the shelf life of the dish is limited to 1 day. Never add milk directly to the jaggery syrup, as it may curdle — always add it after the rice-dal mixture. Also add the Pacha Karpooram and mix well.
    ½ cup Milk, 1 pinch Pachai Karpooram
    Sakkari Pongal_Step 11

Finishing Pongal

  • Stir the mixture well to incorporate the rice and dal with the jaggery syrup. Add the remaining ghee and ¼ teaspoon of cardamom powder, and continue stirring on low flame until the pongal thickens slightly.
    ¼ teaspoon Cardamom Powder
    Sakkari Pongal_step 13
  • In a separate pan, heat 2 teaspoon of ghee and roast cashews and raisins until golden brown. Add them to the pongal and give a final gentle stir.
    1 tablespoon Cashews, 1 tablespoon Raisins, 2 teaspoon Ghee (Clarified butter)
  • The scrumptious Sakarai Pongal is ready for neivedhyam or to serve!
    Sakkarai Pongal

Video

Notes

???? Tips for Perfect Sakkarai Pongal

  • Jaggery Ratio: Use a rice + dal to jaggery ratio of 1.25:2.5. For 1 cup rice and ¼ cup moong dal, add 2.5 cups grated jaggery. This ensures the sweetness is balanced — not too bland, not too overpowering.
  • Jaggery Quality Matters: The color and aroma of your pongal depends on the type of jaggery. Paagu vellamgives a darker, richer brown consistency than regular jaggery.
  • Cooking Rice & Dal: Add an extra ½ cup of water and allow additional whistles in the pressure cooker to ensure the rice and dal are completely soft and mushy.
  • Milk is Optional: Adding milk while cooking makes the pongal creamier and richer in flavor, but it’s not necessary.
  • Strain Jaggery Syrup: Jaggery can contain impurities like sand. Always dissolve and strain the jaggery syrupbefore adding it to the rice-dal mixture.
  • Ghee in Syrup: Adding a bit of ghee to the jaggery syrup is optional, but it enhances the richness and aroma of the pongal.
  • Consistency Tips: Milk can be used to adjust consistency. Once milk is added, keep the flame low to avoid curdling or breaking the pudding.

Nutrition

Serving: 150g | Calories: 220kcal | Carbohydrates: 37g | Protein: 4g | Fat: 3g | Sodium: 850mg | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 6mg
A traditional bowl of Sakkarai Pongal garnished with ghee-roasted cashews and raisins, served as a South Indian festive sweet dish.
Creamy and aromatic Sakkarai Pongal, a festive sweet made with rice, moong dal, jaggery, and ghee.

The post Sakkarai Pongal / Sweet Rice Pongal appeared first on Subbus Kitchen.

Saamai Paal Payasam Recipe | Indian Millet Dessert Recipe

✇Subbus Kitchen
By: Sowmya Venkatachalam
2 June 2025 at 02:58

Looking for a wholesome, traditional dessert that’s both delicious and nourishing? This Saamai Paal Payasam is just what you need! Made with little millet, milk, and natural sweeteners, this creamy kheer is a perfect blend of taste and health. Whether you're celebrating a festival or just craving a comforting sweet treat, this recipe is a must-try. It’s simple to prepare, packed with nutrients, and has a rich, comforting flavor that keeps you coming back for more!

A bowl of creamy Saamai Paal Payasam (Little Millet Kheer) garnished with roasted cashews and raisins, served warm in a traditional bowl.

Saamai Paal Payasam is often made during South Indian festivals like Pongal, Navaratri, and Tamil New Year. It's also a popular choice for poojas and special family occasions, especially when people want a healthy, millet-based sweet.

This was inspired by my pal payasam recipe on this site.

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Ingredients

These ingredients were chosen to create a simple, wholesome, and flavorful dessert. Little millet is a nutritious grain that’s light and easy to digest, making it perfect for payasam. Milk adds richness and creaminess, while sugar provides the right amount of sweetness. Cardamom powder brings a fragrant touch of warmth, and ghee-roasted cashews add a delicious crunch and aroma that elevate the overall dish.

  • Ingredients:
  • Cardamom powder
  • Little millet (Samai)
  • Milk
  • Cashews
  • Ghee (clarified butter)
  • Sugar

See recipe card for quantities.

Instructions

  1. Pour the milk into a pan and place it on the stove. Stir occasionally until the milk comes to a boil. 
  1. Meanwhile, rinse the saamai (little millet) thoroughly and keep it ready.
  1. In a separate pan, heat the ghee and fry the cashews until they turn golden brown.
  1. Add the roasted cashews to the payasam and mix well. Remove the payasam from the heat.
  1. When the milk starts to boil, add the rinsed saamai and mix well. Keep the flame on medium and stir occasionally.
  1. Allow the saamai to cook as the milk gradually reduces to half its original quantity. This slow reduction enhances the flavor and gives the payasam a rich texture, often making cardamom powder optional. It takes about 20 minutes for the saamai to cook fully and the milk to thicken. Once the saamai is cooked, add the sugar and mix well. Let the kheer simmer for another 5 minutes before turning off the heat.

Substitutions

  • Vegan: Replace dairy milk with coconut milk, almond milk, or any plant-based milk to make this payasam completely vegan. Use coconut oil instead of ghee for roasting cashews.
  • Low Sugar: Substitute regular sugar with jaggery powder or natural sweeteners like maple syrup or stevia to reduce refined sugar content.
  • Gluten-Free: Saamai (little millet) is naturally gluten-free, making this recipe safe for gluten-sensitive diets. Just be sure to use pure, uncontaminated ingredients.
  • Nut-Free: If you have nut allergies, skip the cashews or replace them with seeds like pumpkin or sunflower seeds for a similar crunch.

Variations

  • Festive Twist: Add a pinch of nutmeg or cinnamon along with cardamom for warm, festive flavors. Garnish with fresh rose petals or edible dried fruits for a beautiful presentation.
  • Health Boost: Stir in some finely grated carrots or shredded coconut for extra nutrients and texture. You can also use jaggery instead of sugar for a more natural sweetness.

Storage

Store the payasam in an airtight container in the refrigerator. It will stay fresh for 2-3 days. Before serving, gently reheat on low heat and stir well—add a splash of milk if it has thickened too much.

This payasam is not recommended for freezing, as the texture can change and become grainy or watery when thawed.

Top Tips

Here are some top tips for making perfect Saamai Paal Payasam:

  • Rinse the little millet thoroughly to remove any impurities before cooking.
  • Cook the millet slowly in boiling milk on medium heat for a creamy texture.
  • Stir occasionally to prevent the millet from sticking to the bottom of the pan.
  • Allow the milk to reduce well—it enhances the flavor and thickens the payasam naturally.
  • Roast cashews in ghee until golden brown for a rich, nutty crunch.
  • Add sugar gradually and adjust sweetness to your taste.
  • Use fresh cardamom powder for the best aroma and flavor.
  • Serve warm or chilled, depending on your preference.
  • Avoid freezing to keep the texture intact.
  • For a special touch, garnish with saffron strands or dried rose petals

Related

Looking for other recipes like this? Try these: 

Recipe Card

A bowl of creamy Saamai Paal Payasam (Little Millet Kheer) garnished with roasted cashews and raisins, served warm in a traditional bowl.
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Saamai Paal Payasam Recipe | Little Millet Kheer Recipe

Saamai Paal Payasam is a traditional South Indian dessert made with little millet, milk, and sweet spices. This creamy and comforting kheer is not only delicious but also packed with nutrients, making it a wholesome treat perfect for festivals and special occasions. Its mild sweetness and rich texture make it a favorite among all ages.
Course Payasam/Kheer
Cuisine Indian, South Indian, Tamil Nadu
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 4 people
Calories 120kcal
Author Sowmya Venkatachalam

Ingredients

  • ¼ Cup Little Millet (Samai)
  • 2 Cups Milk
  • 6-7 Cashews
  • 1 teaspoon Ghee (Clarified butter)
  • ¼ Cup Sugar
  • ¼ teaspoon Cardamom Powder

Instructions

  • Pour the milk into a pan and place it over medium heat. Stir occasionally until the milk begins to boil. Meanwhile, rinse the saamai thoroughly and set it aside.
    2 Cups Milk
  • When the milk starts to boil, add the rinsed saamai and mix well. Reduce the heat to medium and stir occasionally. Allow the saamai to cook while the milk reduces to half its original quantity. This slow reduction enhances the flavor and texture, often making cardamom powder optional. It will take about 20 minutes for the saamai to cook fully and the milk to thicken. Once the saamai is cooked, add sugar and stir well. Let the kheer simmer for another 5 minutes before removing it from the heat.
    ¼ Cup Little Millet (Samai), ¼ teaspoon Cardamom Powder, ¼ Cup Sugar
  • In a separate pan, heat the ghee and fry the cashews until they turn golden brown. Add the roasted cashews to the payasam and mix well. Remove the payasam from the heat.
    1 teaspoon Ghee (Clarified butter), 6-7 Cashews
  • The delicious Saamai Paal Payasam (Little Millet Kheer) is now ready to serve! 

Notes

  1. We can soak few saffron strands in warm milk and add it to get a nice color
  2. Little millet cooks faster and hence I have added it directly in milk. If you want, we can cook the little millet in water separately and add it to milk later

Nutrition

Serving: 1Cups | Calories: 120kcal | Carbohydrates: 15g | Protein: 5g | Fat: 5g

The post Saamai Paal Payasam Recipe | Indian Millet Dessert Recipe appeared first on Subbus Kitchen.

Cucumber Kheer Recipe | Vellarikkai Payasam Recipe

✇Subbus Kitchen
By: Sowmya Venkatachalam
1 June 2025 at 12:16

Looking for a light and tasty dessert that's a little different? Try Cucumber Kheer! This South Indian sweet, also known as Vellarikkai Payasam, is made with cucumber, milk, and a hint of cardamom. It’s cool, creamy, and perfect for hot days or special occasions. This easy recipe is sure to surprise and delight—give it a try and see how delicious cucumber can be in a dessert!

Creamy cucumber kheer (vellarikkai payasam) served in a bowl, topped with ghee-roasted cashews and raisins.

Cucumber Kheer (Vellarikkai Payasam) is a light and cooling dessert, perfect for the hot summer months. It's sometimes made during festivals like Tamil New Year, Navaratri, or family poojas when a simple and refreshing sweet is preferred. Its mild, soothing taste also makes it a great choice for those following a satvik or Ayurvedic diet.

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Ingredients

This refreshing Cucumber Kheer combines grated cucumber with semolina and sago for a smooth, satisfying texture. Sweetened condensed milk and sugar bring the perfect sweetness, while cardamom powder adds a lovely aroma. Ghee-roasted cashews and raisins add a rich, crunchy contrast, and a splash of milk ties everything together into a creamy, delicious dessert.

  • Grated cucumber
  • Semolina (Sooji/Rawa)
  • Sago (Sabudana/Jevvarasi)
  • Sweetened condensed milk
  • Sugar
  • Cardamom powder
  • Raisins
  • Cashews
  • Milk
  • Ghee

See recipe card for quantities.

Instructions

  1. Rinse the sago thoroughly and soak it in water for 30 minutes.
  1. Wash, peel, and grate the cucumber. Set aside 1 cup of the grated cucumber.
  1. After soaking for half an hour, drain the water from the sago. Place a saucepan over medium heat, add the soaked sago along with fresh water, and cook until the sago becomes soft.
  1. Heat ghee in a pan, then add the broken cashews and raisins. Sauté them until the cashews turn golden brown. Remove the roasted cashews and raisins and transfer them to a separate bowl or plate.
  1. In the same pan, add the semolina and roast it until it releases a pleasant aroma and turns a light golden brown.
  1. Pour ½ cup of hot water into the pan to cook the semolina.
  1. When the semolina is half-cooked, add the grated cucumber to the pan and stir thoroughly.
  1. Add the milk and sugar to the pan and cook the mixture until the cucumber is tender.
  1. When the cucumbers are fully cooked and tender, add the cooked sago and condensed milk. Stir well and simmer on low heat for 5 minutes. Then, add cardamom powder along with the roasted cashews and raisins, and remove from the heat. You can also add unsweetened khoya for extra richness and flavor in this payasam.
Creamy cucumber kheer (vellarikkai payasam) served in a bowl, topped with ghee-roasted cashews and raisins.
  1. The delicious and refreshing Cucumber Kheer (Vellarikkai Payasam) is now ready to serve!

Variations

Fruit-Enhanced Kheer: Add chopped fruits like pineapple, mango, or pomegranate seeds for extra sweetness and texture.

Spiced Cucumber Kheer: Add a pinch of saffron or a small piece of cinnamon stick while cooking for more depth of flavor.

Nutty Delight: Include a mix of nuts such as almonds, pistachios, and walnuts along with cashews for extra crunch.

Rose-Flavored Kheer: Add a teaspoon of rose water or garnish with edible rose petals for a floral twist.

Cucumber and Carrot Kheer: Mix grated carrot with cucumber for a colorful and nutritious version.

Storage

Refrigerate: Store the cucumber kheer in an airtight container in the refrigerator. It will stay fresh for up to 2-3 days.

Avoid room temperature: Since it contains milk, avoid leaving it out at room temperature for more than 2 hours to prevent spoilage.

Stir before serving: The kheer may thicken or separate slightly when chilled—just give it a good stir and, if needed, add a little warm milk to loosen it up before serving.

Do not freeze: Freezing is not recommended as the texture may change and become watery when thawed.

Top Tip

  • Use fresh, firm cucumbers for the best texture and flavor. Avoid overripe or watery ones.
  • Grate the cucumber just before cooking to keep the kheer fresh and prevent it from becoming watery.
  • Roast the semolina lightly to bring out a nutty aroma without burning it.
  • Soak sago well and cook it properly until soft to avoid any crunchiness.
  • Adjust the sweetness by tasting as you go—cucumber is naturally mild, so balance is key.
  • Use cardamom powder for that classic fragrant touch; you can also add a pinch of saffron for extra aroma.
  • Roast cashews and raisins in ghee until golden to add a rich, crunchy contrast.
  • Cook on low flame after adding milk and condensed milk to avoid curdling.
  • Serve chilled or at room temperature for a refreshing dessert.
  • If the kheer thickens too much after refrigeration, stir in a little warm milk before serving.

Related

Looking for other recipes like this? Try these: 

Recipe Card

Creamy cucumber kheer (vellarikkai payasam) served in a bowl, topped with ghee-roasted cashews and raisins.
Print

Cucumber Kheer Recipe | Vellarikkai Payasam Recipe

Cucumber Kheer (Vellarikkai Payasam) is a light and refreshing South Indian dessert made with grated cucumber, semolina, sago, milk, and sweetened condensed milk. Flavored with cardamom and garnished with roasted cashews and raisins, this creamy payasam is perfect for hot days and festive occasions. It’s easy to prepare, mildly sweet, and has a unique cooling taste that surprises and delights.
Course Payasam/Kheer
Cuisine Indian Cuisine, Indian Recipes, South Indian Recipes
Prep Time 30 minutes
Cook Time 30 minutes
Servings 4 people
Calories 220kcal
Author Sowmya Venkatachalam

Equipment

  • 1 Heavy Bottomed Pan
  • 1 Vegetable Grater
  • 1 Mixing Bowl

Ingredients

  • 1 Cup Cucumber Grated
  • 2 tablespoon Semolina (Sooji / Rava)
  • ¼ cup Javvarasi (Sago / Sabudana)
  • ½ Cup Condensed Milk
  • ¼ Cup Sugar
  • ¼ teaspoon Cardamom Powder
  • 10 nos Raisins
  • 10 nos Cashews
  • ¼ cup Milk
  • 1 tablespoon Ghee

Instructions

  • Rinse the sago thoroughly and soak it in water for 30 minutes.
    ¼ cup Javvarasi (Sago / Sabudana)
  • Wash, peel, and grate the cucumber. Set aside 1 cup of the grated cucumber.
    1 Cup Cucumber
  • After soaking for half an hour, drain the water from the sago. Place a saucepan over medium heat, add the soaked sago along with fresh water, and cook until the sago becomes soft.
  • Heat ghee in a pan, then add the broken cashews and raisins. Sauté them until the cashews turn golden brown. Remove the roasted cashews and raisins and transfer them to a separate bowl or plate.
    10 nos Cashews, 1 tablespoon Ghee, 10 nos Raisins
  • In the same pan, add the semolina and roast it until it releases a pleasant aroma and turns a light golden brown.
    2 tablespoon Semolina (Sooji / Rava)
  • Pour ½ cup of hot water into the pan to cook the semolina.
  • When the semolina is half-cooked, add the grated cucumber to the pan and stir thoroughly.
  • Add the milk and sugar to the pan and cook the mixture until the cucumber is tender.
    ¼ teaspoon Cardamom Powder, ¼ cup Milk, ¼ Cup Sugar
  • When the cucumbers are fully cooked and tender, add the cooked sago and condensed milk. Stir well and simmer on low heat for 5 minutes. Then, add cardamom powder along with the roasted cashews and raisins, and remove from the heat. You can also add unsweetened khoya for extra richness and flavor in this payasam.The delicious and refreshing Cucumber Kheer (Vellarikkai Payasam) is now ready to serve!
    ½ Cup Condensed Milk

Nutrition

Serving: 1cup | Calories: 220kcal | Carbohydrates: 35g | Protein: 6g | Fat: 8g | Fiber: 2g

The post Cucumber Kheer Recipe | Vellarikkai Payasam Recipe appeared first on Subbus Kitchen.

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