Chakkara Pongal is specially offered to god as Naivedyam during festivals in south India. Today I have made this dish in a pressure cooker. Here in this recipe rice and dals are cooked then I add jaggery syrup along with elachi/cardamom powder, dry fruits, and edible camphor. The smell and taste of elachi, edible camphor is divine.
Ingredients:
- Rice - 1 Cup
- Jaggery - 1 cup
- Moong Dahl - ¼ cup
- Channa Dahl - 1 tbsp
- Cashew nuts - 2 tbsp
- Ghee - ¼ cup
- Dry grapes - 1 tbsp
- Cardamom powder - 1 Tsp
- Pacha karpuram/Edible camphor - A pinch (optional)
Preparation:
1.Wash the rice and soak for 10 mins
2. Heat a pan and dry roast the Moong Dahl and the channa Dahl over low flame till aroma comes
3. Meanwhile, grate the jaggery and add it to a pan then pour water till it covers the jaggery
4.Mix well and heat them on low flame till the jaggery dissolves completely
Take a pressure cooker and add the soaked rice along with the moong Dahl and the channa Dahl and add 2 ½ cups of water and pressure cook for 2-3 whistles
5.Drain the jaggery syrup to remove any impurities
6.Once the pressure comes out add the jaggery syrup to the cooked rice and pressure cook it for another 1-2 whistle
7.Once the pressure releases, mash the cooked rice a little bit with the back of a ladle
8. Add the Cardamom powder, eatable camphor and mix well, heat another pan with ghee and fry the nuts and add this to the cooked rice and mix well
9.Transfer to a bowl and enjoy the tasty and delicious Chakkara Pongal
📖 Recipe
Chakkara Pongal| Sweet Pongal Recipe | Sakkarai Pongal
Ingredients
- Rice - 1 Cup
- Jaggery - 1 cup
- Moong Dahl - ¼ cup
- Channa Dahl - 1 tbsp
- Cashew nuts - 2 tbsp
- Ghee - ¼ cup
- Dry grapes - 1 tbsp
- Cardamom powder - 1 Tsp
- Pacha karpuram/Edible camphor - A pinch optional
Instructions
- Wash the rice and soak for 10 mins
- Heat a pan and dry roast the Moong Dahl and the channa Dahl over low flame till aroma comes
- Meanwhile, grate the jaggery and add it to a pan then pour water till it covers the jaggery
- Mix well and heat them on low flame till the jaggery dissolves completely
- Take a pressure cooker and add the soaked rice along with the moong Dahl and the channa Dahl and add 2 ½ cups of water and pressure cook for 2-3 whistles
- Drain the jaggery syrup to remove any impurities
- Once the pressure comes out add the jaggery syrup to the cooked rice and pressure cook it for another 1-2 whistle
- Once the pressure releases, mash the cooked rice a little bit with the back of a ladle
- Add the Cardamom powder, eatable camphor and mix well, heat another pan with ghee and fry the nuts and add this to the cooked rice and mix well
- Transfer to a bowl and enjoy the tasty and delicious Pongal
😋..
Will try it for sure.
Thanks for sharing.
thank you, Jyoti.
This is my favourite. Not eaten since I left Chennai. You brought back old memories.
Thank you, Shobha.
I am drooling by looking at the pics. I so love this and can eat it at anytime of the day.
Thank you for the lovely comment Lata Lala
This is one of my favorite Pongal type. Looks so delicious. and I am sure it tastes amazing. Great recipe with detailed instructions. Love it !!
Thank You Prajakta Sukhatme
This sweet pongal I had in one of my friends place in some festival, your bowlful has tempted me to have some right now, thanks for sharing.
Thank you, Soma for lovely words.
I love Sakkara pongal and I too make similar way...but never added Channa dal...sounds interesting and looks delicious
Wow. Sarkkarai Pongal. My favorite prasadam for all occasions. I never included Chana dal and Edible Camphor. But it sounds nice. I could feel the aroma of fresh and hot pongal here. Lovely share!
My mom prepare this sweet pongal with edible camphor, love the aroma that brings to anything they are added. Wish i get a bowl of this lipsmacking pongal.
This divine looking chakkara sweet pongal sounds so delish, I must try once 🙂
I loved your serving plate... Pongal is one of my favorite desserts. Looks delicious.
Looking delicious, sweet pongal is in my to do list from a long time. A perfect festival recipe. Love your bowl.
This is one of the favorite Pongal type of most of us. Looks really so delicious. Love the addition of chana dal here
Sakkara pongal I often make but you have made it with jaggery. Looks delicious and yumm.