Tasty Sweet Pongali Recipe | Sankranthi Chakra Pongali Recipe By, 2015-09-21 Tasty Sweet Pongali Recipe | Sankranthi Chakra Pongali Recipe Chakkara Pongal is a sweet dish that is prepared from newly harvested rice. You can cook this with either jiggery or even with sugar. Adding cashews to the dish brings it excellent taste. Prep Time: 20min Cook time: 30min Ingredients: ½ cupRice,1/3 cupMoong dal,½ cupGrated jiggery or palm sugar,1/8 tablespoonGreen cardamom powder,Pinch of camphor,2 tablespoonsGhee,1 tablespoonRaisins,2 tablespoonCashewsr,2Cloves,2 tablespoonsChopped coconut pieces, Instructions: Clean moongdal also known as Vigna radiate with water Take a heavy bottom pan or pressure cooker and roast them till they turn fragrant Wash the rice and add them to the same pan Pour 2 ¼ cups of water and cook them till they become soft either in pressure cooker till 3 whistles or in the pot Pour ¼ cup of grated jiggery in a bowl and put it on a low flame Melt it and keep it aside When the pressure from the cooker is down, remove the lid Mash the rice little bit and filter jiggery syrup into the cooked rice lentil Add green cardamom powder and mix them well till the whole ingredients are perfectly blended with each other Off the stove and cook for a minute till it begins to bubble up well Place the pan on a low flame and add ghee to it Add coconut pieces and fry them till they turn aromatic Add cashews, clove and fry them till they turn golden brown color Mix these nuts with rice mixture The tasty sweet is ready for pooja Do not add too much of camphor, it may leave bitterness to the pongal. Before adding jaggery to the rice, make sure that you cook it thoroughly soft. Watch cooking recipe here.

Sweet Pongal Recipe with Jaggery

Sweet Pongal Recipe with Jaggery

Sweet Pongali also called as Chakkara pongali is a traditional one that is prepared by most of the South Indian people during Dasara. This is one of the famous dishes that are offered to God or Goddess during pooja. Use clove and edible camphor to season as it adds aroma to the dish. 

Ingredients

  • ½ cupRice
  • 1/3 cupMoong dal
  • ½ cupGrated jiggery or palm sugar
  • 1/8 tablespoonGreen cardamom powder
  • Pinch of camphor
  • 2 tablespoonsGhee
  • 1 tablespoonRaisins
  • 2 tablespoonCashewsr
  • 2Cloves
  • 2 tablespoonsChopped coconut pieces

Directions

  • Clean moongdal also known as Vigna radiate with water
  • Take a heavy bottom pan or pressure cooker and roast them till they turn fragrant
  • Wash the rice and add them to the same pan
  • Pour 2 ¼ cups of water and cook them till they become soft either in pressure cooker till 3 whistles or in the pot
  • Pour ¼ cup of grated jiggery in a bowl and put it on a low flame
  • Melt it and keep it aside
  • When the pressure from the cooker is down, remove the lid
  • Mash the rice little bit and filter jiggery syrup into the cooked rice lentil
  • Add green cardamom powder and mix them well till the whole ingredients are perfectly blended with each other
  • Off the stove and cook for a minute till it begins to bubble up well
  • Place the pan on a low flame and add ghee to it
  • Add coconut pieces and fry them till they turn aromatic
  • Add cashews, clove and fry them till they turn golden brown color
  • Mix these nuts with rice mixture
  • The tasty sweet is ready for pooja

Do not add too much of camphor, it may leave bitterness to the pongal. Before adding jaggery to the rice, make sure that you cook it thoroughly soft. Watch cooking recipe here.

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