Sweet Pongal, Sakkarai Pongal, Chakkarai


by
Chakkra Pongal, Sweet Pongal

4/5 stars  100% LIKED IT    4 REVIEWS ALL GOOD
चक्रा पोन्गल - हिन्दी में पढ़ें 

Added to 54 cookbooks   This recipe has been viewed 46773 times

God’s favourite offering, and man’s favourite prasad! Yes, the Sweet Pongal has won this contest hands-down.

For generations, South Indians have believed the Sweet Pongal or Sakkarai Pongal to be one of the best offerings to God, as it combines rice and dal with jaggery and spices, all being auspicious ingredients with a positive connotation.

The taste, understandably, is divine! The rich flavour and aroma of jaggery, together with the magical tinge of spices makes this a droolworthy delicacy.

Dry roasting the dal before cooking also boosts its aroma, making the flavour of the dish richer too. As a variant of this Sweet Pongal, sometimes the rice and dal are cooked in a mixture of milk and water. This gives the sweet dish a milky taste and luscious mouth-feel.

Sweet Pongal is compulsorily made for the Pongal festival. Freshly-harvested rice, if available, is used to make the Sweet Pongal, in new earthen pots!

Imagine the heady aroma that emanates from the streets of South Indian villages as every household makes this heavenly dish in their courtyard on Pongal day!

Also do try other South Indian sweets like Imarti , Churna and Mysore Pak .

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Sweet Pongal, Sakkarai Pongal, Chakkarai recipe - How to make Sweet Pongal, Sakkarai Pongal, Chakkarai

Preparation Time:    Cooking Time:    Total Time:     Makes 5 servings
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Method
    Method
  1. Heat a small non-stick pan, add the rice and yellow moong dal and dry roast on a medium flame for 4 minutes.
  2. Wash the dry roasted rice and yellow moong dal mixture and strain it.
  3. Combine the strained rice and yellow moong dal mixture and 3 cups of water in a pressure cooker and pressure cook for 6 whistles.
  4. Allow the steam to escape before opening the lid.
  5. Mash it well using a back of a spoon. Keep aside.
  6. Heat ¼ cup of water in a deep non-stick pan, add the jaggery and 1 tbsp of ghee, mix well and cook on a medium flame for 2 minutes, while stirring continuously.
  7. Add the rice-yellow moong dal mixture, cardamom powder and nutmeg powder, mix well and cook on a medium flame for 2 minutes, while stirring continuously. Keep aside.
  8. Heat the remaining 1 tbsp of ghee in a small non-stick pan, add the cashews and raisins and sauté on a medium flame for 2 minutes.
  9. Add this to the prepared pongal and mix well.
  10. Serve hot.

Nutrient values (Abbrv) per serving
Energy272 cal
Protein3.8 g
Carbohydrates48.7 g
Fiber1.4 g
Fat6.9 g
Cholesterol0 mg
Sodium2.1 mg

RECIPE SOURCE : South Indian RecipesBuy this cookbook

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Reviews

Sweet Pongal, Sakkarai Pongal, Chakkarai
5
 on 14 Jan 18 05:45 AM


Sweet Pongal made this way will be so bad. Pathetic. First, roast dhal and rice separately. If mixed and roasted, rice will get burnt and dhal will not even be roasted. It will still have kuchcha smell. Next, this should be cooked in a mix of milk and water. And the flavour is from cardamom and cooking camphor, a very tiny pinch of edible camphor. It should be added along with a tbsp of ghee to the jaggery syrup, after the syrup is done boiling. Finally, add at least 4 - 5 tbsp.of ghee that has been heated until fragrant.
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Tarla Dalal    Hi Saras, We like the way you have also made. But in this recipe the rice and the dal has been dry roasted on a medium low flame.. so the rice and dal is crisp. This a very basic method to make it.. but if you wish you can also make it in the way you have said using milk and water.. This recipe is tried in our kitchen.. it is light in taste and not too heavy.. Adding of ghee..in the end, depends how much you like it. We have added ghee in form of tempering.. Thank you for the suggestions, you have given us. Do keep trying more recipes and give us your feedback..
Reply
15 Jan 18 09:08 AM
चक्र पोन्गल
5
 on 16 Sep 16 04:35 PM


Behaad khubsoorat recipe from
Chakra Pongal
3
 on 06 Jun 12 02:30 PM


Delicious!!!!!!!
Chakra Pongal
5
 on 28 Dec 10 11:05 PM


Rich in ghee, this rice of the festivities os loaded with flavour and fat! Great stuff!