Sweet Pongal, Sakkarai Pongal, Chakkarai
 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..
15 Jan 18 09:08 AM
चक्र पोन्गल
 on 16 Sep 16 04:35 PM

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

Chakra Pongal
 on 28 Dec 10 11:05 PM

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

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