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Sweet Pongal Recipe | Chakkara Pongali | Sakkarai Pongal Recipe

Sakkarai Pongal or chakkara pongali , Sweet pongal with step by step pictures and video. It is generally prepared in temples as a prasadam, (an offering made to a deity). Sakkarai Pongal is made with raw rice, moong dal, ghee, cashews, raisins and milk. This type of pongal is made during the Pongal festival in Tamil Nadu and during Sankranthi festival in Andhra Pradesh which is quite similar to the savoury version ven pongal. Learn how to make sakkarai pongal with step by step pictures and video.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Dessert
Cuisine Indian, South Indian
Servings 6 servings
Calories 566 kcal

Equipment

  • Pressure cooker
  • Cooking pot

Ingredients
  

For Cooking Sweet Pongal

  • 1 cup Raw Rice
  • ½ cup Yellow Split Moong Dal
  • 3 cups Water
  • 1 cup Milk
  • ½ teaspoon Salt

For Jaggery Syrup

  • 2 cups Jaggery
  • 1 cup Water
  • 1 teaspoon Dry Ginger Powder
  • 1 teaspoon Cardamom powder
  • ⅛ teaspoon Edible camphor

For Frying nuts

  • ½ cup Ghee
  • 10 no Cashews
  • 4 tablespoon Kishmish

Instructions
 

  • In a pressure cooker. Add in moong dal and roast them on low heat till light golden brown and fragrant. Remove this to a bowl. Add rice and wash them well.
  • Take this back in pressure cooker, add in salt, water, milk and 1 tablespoon ghee. Cover and pressure cook for 3 whistle. Turn off the heat and let the steam release by itself.
  • Meanwhile take jaggery and water in a sauce pan. Bring it to a boil. Cook this for 5 mins till it thickens lightly. Now strain this into the cooked rice and mix well.
  • Add in ghee little at a time around 2 tablespoon and keep cooking on medium low heat for 8 to 10 mins.
  • Now add in cardamom powder, ginger powder, edible camphor and mix well.
  • Heat remaining ghee in a pan. Fry cashews and kishmish till golden brown. Pour this over the pongal and mix well.
  • Serve hot.

Video

Notes

  • You could cook the rice and dal in water and add a cup of thick milk later while adding jaggery water.
  • Drizzle some pure ghee over the finished pongal for more taste and flavour.
  • Jaggery quantity can be adjusted as per your taste. 
  • Use raw rice for better texture. 
  • Moong dal has to be roasted for aroma.
  • Use ghee liberally for best taste.
  • A little dash of edible camphor can be added for taste.

Nutrition

Serving: 1servingsCalories: 566kcalCarbohydrates: 95gProtein: 4gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 42mgSodium: 221mgPotassium: 114mgFiber: 1gSugar: 70gVitamin A: 66IUVitamin C: 1mgCalcium: 84mgIron: 1mg
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