Chakkara Pongal| Sweet Pongal Recipe | Sakkarai Pongal
Chakkara Pongal /Sweet 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.
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Servings: 4
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
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