Sakkarai Pongal Recipe | Chakkara Pongal | Sweet Pongal

15 MINUTES

super easy

SERVES 4

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.

Editor's Rating:
4.5

In 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. Sweet Pongal is a traditional dish made during Makar Sankranti or Pongal festival in South India. Made with few ingredients, Pongal is a healthy dish to have using winter. There are different variations in making the dish according to the family, customer, and place.

Benefits of Sakkarai Pongal or Chakkara Pongal

  • Sakkarai Pongal is a good source of nutrients like vitamin B2, and calcium.
  • It is rich in potassium and sodium.
  • As jaggery is most preferred in this recipe as a sweetener, jaggery is an iron-rich component.
  • The recipe is beneficial for people with anemia.
  • Rice is a source of complex carbohydrates, an important source of energy.
  • Moong dal is a high-quality protein w with great digestibility.

How To Make Sakkarai Pongal Recipe

Sweet Pongal is made using Rice, moong dal, jaggery, ghee, and other few items in less time. This is also given in temples as Prasad. During festivals and auspicious occasions, Sakkarai Pongal is made, offered to God, and later eaten by the people. It can be served for breakfast or at lunch also. Here is one of the easiest and simplest recipes to make Sakkarai Pongal.

Related Article: How To Make Italian Sugo Recipe

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Ingredients

Adjust Servings
¾ cup rice
½ cup moong dal
4 ½cup water
1cup grated jaggery
2 tsp ghee
15 cashew
2tbsp raisins
½ tbsp clove powder
3tbsp ghee
½ tsp cardamom powder
small piece edible camphor
2tbsp coconut pieces
Nutritional Information
220 Calories
3g Fat
850mg Sodium
37g Carbohydrates
4g Protein
1mg Vitamin A
1mg Vitamin C

Directions

1.
Roasting
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 then add ¾ cup rice to the roasted dal.
after washing the rice well and cook them till they cook well and later Transfer it to another bowl, rinse it with water for a few times and make sure you Drain well.
Mark as complete
2.
Cooking Rice and Moong Dal
In a Pressure Cooker add the drained rice and dal mixture. Add 4 cups of water. The quantity of water may slightly vary depending on the rice variety and 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. Let the pressure settle down on its own. After some time remove the lid of the cooker to check the consistency of the mixture.
Mark as complete
3.
Making the Jaggery Syrup
To make jaggery syrup, take 1 cup grated and ½ cup water in a small container. Heat on a low flame until jaggery dissolves completely and keep stirring the jaggery solution with a spoon or spatula and 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.
Mark as complete
4.
Assembling the Pongal
Strain the jaggery syrup, add it to the dal and rice mixture in the pressure cooker and mash the rice and lentil mixture slightly. Begin to cook on a medium flame. Add ½ tsp cardamom and clove powder to it. At this stage a pinch edible camphor can be added. This step is optional. Mix well.
Cook for 3-5 minutes until the jaggery blends well and the Pongal bubbles up. If you feel the mixture is too thick, add some boiling water to get a gooey consistency as the sakkarai Pongal thickens up after it is let to cool and after this turn off the heat.
Mark as complete
5.
For tempering
In a small pan, heat 3 tbsp of ghee and add 15 cashew nuts, fry them till they are golden brown, 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 then pour this over the cooked rice and dal and mix well. Sakkarai Pongal is ready to savor.
Mark as complete

Notes

Sakkarai Pongal is also made using milk. Replace water with thin milk in the recipe. Adding milk will make the pongal creamier.
Though jaggery is traditionally used in making the Sakkarai Pongal, Sugar can be used instead of jaggery.
Adding cardamom powder is essential. However, clove and camphor powder can be omitted.
Any medium or short grained rice variety can be used to make the pongal.

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