Sweet Chakkara Pongali | Sakkarai Pongal

Sweet  Chakkara Pongali is a delicious South Indian dessert made with rice, jaggery, and ghee, flavored with cardamom and garnished with cashews and raisins. It's a popular dish often prepared during festivals like Pongal or as a special treat.  Sweet  Pongal is known as Chakkra Pongali in Telegu and Sakkarai Pongal in Tamil. Here's a traditional recipe to make Sweet Chakkara Pongali:

Chakkara Pongali - Recipica

Ingredients of Sweet Chakkara Pongali :

  • For the Pongal:
  • 1 cup raw rice (preferably short-grain rice like Sona Masuri)
  • 1/2 cup split yellow moong dal (lentils)
  • 1.5 to 2 cups grated jaggery (adjust to taste)
  • 1/4 cup ghee (clarified butter)
  • 10-12 cashew nuts
  • 1-2 tablespoons raisins
  • 1/2 teaspoon cardamom powder
  • A pinch of edible camphor (optional, but it adds a unique flavor)
  • A pinch of saffron strands (soaked in 2 tablespoons of warm milk)
  • A pinch of salt
  • Water
For Garnish (optional):
  • A few slivers of almonds and pistachios
  • Grated coconut

Instructions of making Sweet Chakkara Pongali:

1. Wash the rice and moong dal together and drain the water.

2. Pressure cook the rice and moong dal with 3.5 to 4 cups of water until they are well-cooked and mushy. It may take about 3-4 whistles on medium heat. Allow the pressure to release naturally.

3. While the rice and dal are cooking, heat a pan and add the grated jaggery with 2 tablespoons of water. Cook on low heat until the jaggery completely dissolves. Strain it to remove impurities if needed.

4. Once the pressure has completely released from the cooker, open it and mash the cooked rice and dal mixture.

5. Add the jaggery syrup to the mashed rice and dal mixture and mix well. Cook this mixture on low heat until it thickens, stirring frequently.

6. In another small pan, heat ghee and add cashew nuts and raisins. Fry them until they turn golden brown. Remove them from the ghee and set them aside.

7. Add the cardamom powder and edible camphor (if using) to the Pongal and mix well.

8. Add the saffron-infused milk and a pinch of salt. Mix well and cook for another 5-7 minutes until the Pongal reaches a semi-solid consistency.

9. Turn off the heat and add the fried cashews and raisins. Mix well.

10. If you prefer, garnish with slivers of almonds, pistachios, and grated coconut.

Serving Suggestion

Your delicious Sweet Chakkara Pongali is ready to be served. Serve hot Chakkara Pongali is traditionally served  in South Indian banana leaves or on plates. You can simply scoop it onto the plate or shape it into small mounds. You may give an authentic touch with  a drizzle of ghee, roasted cashews, and raisins. Enjoy this traditional South Indian dessert as a special treat during festivals or any other occasion.

Country of origin- India
Region- South India 

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