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Chakkara Pongal

Chakkara Pongal
Recipe type: Snacks
Cuisine: Indian
Serves: 2
Prep time:
Cook time:
Total time:
Chakkara Pongal is a characteristic preparation of the Harvest festival, this sweet dish makes for an anytime eat.Chakkara Pongal is a traditional sweet made usually on Pongal
  • Please use same measuring cup for rice, moong dal, jaggery, water and milk. Color of the chakkara pongal may varies from color of the jaggery ( yellow, dark yellow and brown ).
  • ¾ cup ( 175 g ) silky raw rice ( pacha arisi Rs 36 - 38 / kg )
  • ¼ cup ( 50 g ) moong dal
  • 2 cups water
  • 1½ cups boiled milk
  • 2 tablespoon ghee
  • 1 cup + 1 - 2 tablespoon ( 200 g melted and sieved jaggery, or to taste )
  • ¼ teaspoon ( 3 pinches ) cardamom powder
  • Extra 1 tablespoon ghee
  • 2 teaspoons cashew nuts, split
  • 2 teaspoon raisins
  1. Wash and clean rice and moong dal ( do not soak in water ).
  2. In a pressure cooker, mix rice, moong dal, water and milk and cook for 10 minutes ( reduce heat to medium after 2 nd whistle and cook for 5 minutes ). Switch off the heat. Allow the cooker to cool naturally ( Rice - moong dal mixture will be thick in consistency ).
  3. Open the cooker and heat again. Add 2 tablespoon ghee and melted and sieved jaggery. Mix all the ingredients well. Cover with a lid and cook again for 10 minutes ( stir occasionally ) on a low heat until done / fragrant / rice - moong dal mixture well blended with jaggery ( see the photo below ). Sprinkle cardamom powder and mix well.
  4. In a frying pan, heat ghee. Shallow fry raisins and cashew nuts separately till golden color on low heat. Do not fry on high heat.
  5. Add shallow fried raisins and cashew nuts. Mix well.
  6. Serve chakkara pongal warm or cool.
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