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.
Course Sweet
Cuisine Indian
Keyword Chakkara Pongal
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4
Author Pavani


  • Rice - 1 Cup
  • Jaggery - 1 cup
  • Moong Dahl - 1/4 cup
  • Channa Dahl - 1 tbsp
  • Cashew nuts - 2 tbsp
  • Ghee - 1/4 cup
  • Dry grapes - 1 tbsp
  • Cardamom powder - 1 Tsp
  • Pacha karpuram/Edible camphor - A pinch optional


  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

  5. Take a pressure cooker and add the soaked rice along with the moong Dahl and the channa Dahl and add 2 1/2 cups of water and pressure cook for 2-3 whistles
  6. Drain the jaggery syrup to remove any impurities

  7. Once the pressure comes out add the jaggery syrup to the cooked rice and pressure cook it for another 1-2 whistle

  8. Once the pressure releases, mash the cooked rice a little bit with the back of a ladle

  9. 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
  10. Transfer to a bowl and enjoy the tasty and delicious Pongal