Sakkarai Pongal Recipe | Chakkara Pongal | Sweet Pongal

Today's Recipe Article we are going to tell you how to make Sakkarai Pongal Recipe. Sakkarai Pongal or Sweet Pongal or Chakkara Pongal is a creamy porridge recipe popularly made in Tamil Nadu, Karnataka, and other South Indian States.

Type: Dessert

Cuisine: Indian

Keywords: Chakkara Pongal, Sakkarai Pongal Recipe, Sweet Pongal

Recipe Yield: 1

Calories: 220

Preparation Time: PT15M

Cooking Time: PT40M

Total Time: PT55M

Recipe Ingredients:

• ¾ cup rice
• ½ cup moong dal
• 4 ½cup water
• 1 cup grated Jaggery
• 2 tsp ghee
• 15 cashew
• 2 tbsp raisins
• ½ tbsp clove powder
• 3 tbsp ghee
• ½ tsp cardamom powder
• small piece edible camphor
• 2 tbsp coconut pieces

Recipe Instructions: 1. Take a heavy bottom pan or cooker, add ½ cup moong dal to it. Dry roast them on a medium flame until the dal turns slightly golden. For even roasting keep stirring for 5-6 minutes. 2. Add ¾ cup rice to the roasted dal, raat them till they turn automatic. 3. Transfer it to another bowl, rinse it with water for few times. 4. Drain well. 5. In a Pressure Cooker add the drained rice and dal mixture. 6. Add 4 cups of water. The quantity of water may slightly vary depending on the rice variety. 7. Close the lid and pressure cook on medium heat or for 3 whistles or 12-14 minutes. Both dal and rice have to be soft and mushy. 8. Let the pressure settle down on its own. After some time remove the lid of the cooker to check the consistency of the mixture. 9. To make jaggery syrup, take 1 cup grated and ½ cup water in a small container. 10. Heat on a low flame until jaggery dissolves completely. 11. Keep stirring the jaggery solution with a spoon or spatula. 12. Let the jaggery syrup bubble up and boil for 3-4 minutes. It must turn slightly thick and sticky. Once achieved the required consistency, turn off the flame and set it aside. 13. Strain the jaggery syrup, add it to the dal and rice mixture in the pressure cooker and mash the rice and lentil mixture slightly and begin to cook on a medium flame. 14. Add ½ tsp cardamom and clove powder to it. 15. At this stage a pinch edible camphor can be added. This step is optional. 16. Mix well. Cook for 3-5 minutes until the jaggery blends well and the pongal bubbles up. 17. If you feel the mixture is too thick, add some boiling water to get a gooey consistency as the sakkarai pongal thicks up after it is let to cool. After this turn off the heat. 18. In a small pan, heat 3 tbsp of ghee and Add 15 cashew nuts, fry them till they are golden brown. 19. Add 2 tbsp raisins, fry till they plump up. If you are using coconut pieces, slice them thinly, add here and fry till they turn aromatic. 20. Pour this over the cooked rice and dal and mix well. 21. Sakkarai Pongal is ready to savour.