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Chakkarai Pongal (Sweet Pongal)

by 23 Comments

Ingredients

  • Raw rice – 2 cups
  • Moong Dhall – 1/2 cup
  • Jaggery – 1/4 kg
  • Milk – 2 cup
  • Cashews – 10 to 12
  • Raisins – 10 to 12
  • Ghee – 6 to 8 tsp
  • Cardamom – 5 to 6 (crushed)
  • Water – 3 cups
  • Salt – a pinch
Method
  • In the Pressure cooker, add the raw rice (pachcharisi), moong dhall, water, milk and a pinch of salt and cook it. ( Nearly 6 to 7 whistles – approx – 10 to 12 min) (this timing is for my cooker, please keep the timing according to your cooker)
  • Meanwhile, fry the raisins and cashews in ghee and keep it aside.
  • Now in another pan, add the jaggery and 1/2 cup water to melt the jaggery. ( do not make it to too thick liquid)
  • Open the cooker, mix the rice and dhall well.
  • While mixing, add the jaggery liquid.
  • Also add the crushed cardamom, fried raisins and cashews and ghee and mix thoroughly.
  • Chakkarai Pongal/Sweet Pongal is ready to serve.

This recipe goes the following beautiful events…
1. My event – Dish Name Starts with C
2. ‘ONLY’ event – Festive food by Preethi and started by Pari
3. CFK – Festive food by Suma and started by Sharmi

Reader Interactions

Comments

  6. Ushnish Ghosh says

    Dear Akila
    Dushera greetings to you. I feel good reading your comment at my blog.
    I had only few opportunities to eat this delicious dish. Now that I have got the recipe I will try soon.
    Have a nice week ahead

    Reply

  13. elle pee says

    Wow, I love the addition of fired raisns and nuts… sorry if it part of the basic recipe, this is my first Pongal! You have inspired me to try to make rice pudding in the pressure cooker — and now I will fry the nuts and raisins, first!

    hippressurecooking.com

    Reply

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