sweet pongal recipe | sakkarai pongal recipe | chakkara pongal

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sweet pongal recipe | sakkarai pongal recipe | chakkara pongal with detailed photo and video recipe. a popular sweetened rice based dish from south india which is also hugely popular in srilanka and thailand especially with the tamil community. there are several names across south india and it is also known as huggi in kannada or in karnataka. the dish is specifically made during the pongal festival with moong dal, jaggery and rice with freshly harvested grains.
sakkarai pongal recipesweet pongal recipe | sakkarai pongal recipe | chakkara pongal with step by step photo and video recipe. there are several varieties of pongal dish and the most common one is the savory ven pongal which is mainly prepared for breakfast. but the sweet pongal or chakkara pongal is especially prepared during the celebration of sankranti festival and served as prasadam in many south indian temples.

basically the festival of pongal or makara sankrati is celebrated from january 13th to 16th of every year. the occasion is to celebrate the harvest season and about thanksgiving to nature by cooking new rice or freshly harvested grains. the word ‘ponga’ basically means overflowing and is referred to overflow cooking style in an earthly pot with wood fire. moreover widely sankranti is celebrated on january 14th, but each day to this 4 day festival has a significance and celebrated with unique recipes. but sakkarai pongal recipe or chakkara pongal is a common recipe prepared every day throughout and is served with other desserts and savouries.

sweet pongal recipe

some important tips and points to be considered while preparing sweet pongal recipe. firstly and traditionally sweet pongal is always prepared from jaggery which also makes it more flavourful. but as an alternative, you can also use white crystal sugar or brown sugar as a replacement if you do not have jaggery. secondly, i have used normal daily use sona masuri rice to this recipe and i recommend the same. also make sure it is cooked well before jaggery syrup is added to it otherwise it may not mix well. lastly, the temple style chakkara pongal recipe typically contains camphor added to it in a small quantity. if you wish to have authentic one, feel free to add a crushed small portion of it at the end of recipe.

finally i would like to highlight my other indian sweet recipe collection for festival with this post of sweet pongal. it includes recipes like sooji ka halwa, sabudana kheer, rice kheer, malpua, besan laddo, rava ladoo, balushahi, boondi laddo, karanji and obbattu recipe. in addition do visit my other recipes collection like,

sweet pongal video recipe:

recipe card for sakkarai pongal or sweet pongal:

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sakkarai pongal recipe
sweet pongal recipe | sakkarai pongal recipe | chakkara pongal
Prep Time
5 mins
Cook Time
20 mins
Total Time
25 mins
 
easy sweet pongal recipe | sakkarai pongal recipe | chakkara pongal
Course: sweet
Cuisine: south indian
Servings: 4 Servings
Author: Hebbar's Kitchen
Ingredients (1 cup = 250 ML)
for pressure cooking:
  • ½ cup rice soaked 15 minutes
  • ¼ cup moong dal soaked 15 minutes
  • cup water
for jaggery water:
  • ¾ cup jaggery gud
  • ¼ cup water
for frying dry fruits:
  • 2 tsp ghee
  • 10 whole cashew / kaju
  • 2 tbsp raisins / kishmish
  • 1 clove / lavang
other ingredients:
  • ¼ cup water to adjust consistency
  • 2 tbsp ghee
  • ¼ tsp cardamom powder / elachi powder
  • small piece edible camphor / pacha karpooram
Instructions
  1. firstly, in a pressure cooker take ½ cup rice and ¼ cup moong dal (both soaked for 15 minutes)
  2. add in 2¼ cup water and pressure cook for 4-5 whistles.
  3. make sure the dal and rice is cooked completely.
  4. further in a pan take ¾ cup jaggery and ¼ cup water.
  5. keep stirring till the jaggery melts completely.
  6. now filter the jaggery water into cooked rice-dal mixture.
  7. add ¼ cup water or more adjusting consistency as required.
  8. simmer for 2 minutes or till jaggery combines well with rice-dal mixture.
  9. add in 2 tbsp ghee and give a good mix till the sakkarai pongal turns glossy.
  10. now in a small kadai heat 2 tsp ghee and fry 10 whole cashew, 2 tbsp raisins and 1 clove.
  11. pour the fried cashews and kishmish into sweet pongal.
  12. also add ¼ tsp cardamom powder and small piece edible camphor. mix well.
  13. finally, sweet pongal / sakkarai pongal is ready to offer to goddess.

how to make chakkara pongal with step by step photo:

  1. firstly, in a pressure cooker take ½ cup rice and ¼ cup moong dal (both soaked for 15 minutes)
    chakkara pongal
  2. add in 2¼ cup water and pressure cook for 4-5 whistles.
    chakkara pongal
  3. make sure the dal and rice is cooked completely.
    chakkara pongal
  4. further in a pan take ¾ cup jaggery and ¼ cup water.
    chakkara pongal
  5. keep stirring till the jaggery melts completely.
    sakkarai pongal recipe
  6. now filter the jaggery water into cooked rice-dal mixture.
    sakkarai pongal recipe
  7. add ¼ cup water or more adjusting consistency as required.
    sakkarai pongal recipe
  8. simmer for 2 minutes or till jaggery combines well with rice-dal mixture.
    sakkarai pongal recipe
  9. add in 2 tbsp ghee and give a good mix till the sakkarai pongal turns glossy.
    sweet pongal recipe
  10. now in a small kadai heat 2 tsp ghee and fry 10 whole cashew, 2 tbsp raisins and 1 clove.
    sweet pongal recipe
  11. pour the fried cashews and kishmish into sweet pongal.
    sweet pongal recipe
  12. also add ¼ tsp cardamom powder and small piece edible camphor. mix well.
    sweet pongal recipe
  13. finally, sweet pongal / sakkarai pongal is ready to offer to goddess.
    sweet pongal recipe

notes:

  • firstly, adjust the jaggery based on sweetness you are looking for.
  • also filtering jaggery water is optional, you can skip this step if jaggery is clean.
  • additionally, use homemade fresh ghee for more flavour and aroma.
  • furthermore, adding milk while cooking dal – rice is optional, it enhances the flavour of pongal.
  • finally, adjsut the consistency of sweet pongal / sakkarai pongal as it thickens once cooled.

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6 COMMENTS

  1. Looks Amazing. Just a small suggestion. For cooking dhall and rice, instead of using just water, try to use milk and water combined. Milk will gives a rich taste and creamy texture to pongal.
    Thanks.

Comments are closed.