Chakkara Pongali / Sweet Pongal is the one that is prepared in most households in Andhra during festivals. It is made with moong dal and rice cooked with jaggery. It is also made during the 4 day harvest festival pongal which comes in January. Then it is made with newly harvested rice.
Chakkara pongali is mostly served as prasadam in temples. I love the aroma of this. In temples, this prasadam is made with edidle camphor and only without milk. But today I am making it without camphor (I don't have it) and with milk.
Many of my north indian friends tasted this at my home and asked me for this recipe. They simply loved it. Try this at home and celebrate your festivals with authentic food.
3/4 cup Moong Dal / Greem Gram without skin
1 cup Raw rice
4 cups of Water
1 cup Milk
2 1/4 cup Jaggery
3 tablespoons Ghee
15 Cashews
15 Kismis / Raisins
2 Elaichi (Cardamom) / 2 pinches Elaichi Powder
- Heat a pan, dry roast moong dal till golden brown. Add this to rice in a pressure cooker pan and wash it. Now add 3 cups of water and pressure cook this for 4 whistles.
- Meanwhile cut jaggery into small pieces. Boil jaggery in 1 cup of water and then strain it to remove impurities. Keep it aside. Mash cooked rice and moong dal. Heat a low bottomed pan, Add mashed rice and moong dal, 1 cup of water and 1 cup of milk.(Don't add water if you have boiled Jaggery) . Cook it for 5 min. Now add jaggery to this and cook it till jaggery dissloves completely. Keep this aside.
- In a small pan, heat ghee. Fry cashew nuts till light golden brown, add kismis. Fry for a min. and add this to pongal.
- Enjoy your festivals.
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