sweet pongal recipe | chakkara pongal | sakkarai pongal recipe

By Swasthi's Recipes · 45 min

Ingredients

Instructions

1. Dry-roast the moong dal in a heavy pan over medium heat, stirring often, for 5 to 7 minutes until fragrant and light golden. Add the rice, rinse both together 2 to 3 times, and drain well.
2. Add 4 cups water (or 3 cups water and 1 cup milk) and pressure cook for 3 whistles over medium heat (or 4 whistles if cooking the rice and dal in a bowl set inside the cooker). Let the pressure release naturally, then open and mash lightly until soft.
3. Make the jaggery syrup: melt the jaggery in ½ cup water over low heat, then boil until slightly thick and sticky. Do not overcook. Set aside.
4. Strain the syrup into the cooked rice and dal, adding less if you prefer it less sweet, along with ½ to ¾ teaspoon cardamom powder. Stir and cook over medium heat until the syrup blends in and the mixture bubbles well. Turn off the heat.
5. Heat 2 to 3 tablespoons ghee in a pan over medium heat. Fry the coconut pieces (optional) until golden and aromatic, then remove them to a plate.
6. Add the cashews to the ghee and fry until golden. Slightly crush the cloves (optional) and add them. Then add the raisins and fry until plump.
7. Off the heat, add the camphor (optional), pour the ghee mixture over the pongal and mix well. Garnish with the fried coconut if using.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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RiceCashewCoconutRaisinMoong dal