Sakkarai Pongal Recipe | Chakkara Pongal

By : | 0 Comments | On : January 10, 2017 | Category : Festival Recipes, Pongal Recipes, Sweet Recipes

Sakkarai Pongal Recipe
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This sakkarai pongal recipe / chakkara pongal is mainly prepared on the day of pongal also called ‘Thai pongal’ in Tamilnadu. This is a Tamil harvest festival where the first harvested rice (new rice) is boiled with lentils, milk and sweetened with jaggery. The cooking is traditionally done in a clay pot with two variants as sweet and savoury version. This day coincides with Makara Sankranthi, a winter harvest festival celebrated throughout India. I have already shared similar recipe ‘Kovil Sakkarai Pongal’ in my space which was my first post also. Ok let’s go the recipe…

Chakkara Pongal

Chakkara Pongal

Sakkarai Pongal Recipe | Chakkara Pongal

Recipe Cuisine: Tamilnadu, South Indian |  Recipe Category: Sweet
Preparation + Cook Time: 45 minutes  |  Serves: 3 to 4

  • Raw rice – 1 cup
  • Moong dal – 1/4 cup
  • Water – 4 cup + 1/2 cup
  • Milk – 1/4 cup
  • Saffron – Few strands
  • Jaggery – 2 cup
  • Ghee – 4 tblsp
  • Cashewnuts, Raisins – 10 each
  • Cardamom powder – 1/4 tsp
  • Nutmeg powder – 2 pinch
  • Edible camphor / pacha karpooram – a tiny piece (optional)
  • Salt – 1 pinch

1. Soak saffron in boiled milk. In a pan roast moong dal with 1 tsp of ghee, until golden brown and nice aroma arises.
Sakkarai Pongal Recipe Step1

2. Rinse the rice well. Soak rice and dal in water for 30 minutes, this step is optional, but helps in easy cooking. Add salt, pressure cook rice and dal with 4 cups of water for 5 to 6 whistles. Once the pressure releases by itself, mash the rice slightly. Transfer the cooked rice to a pan.
Sakkarai Pongal Recipe Step2
3. In a pan pour water and add powdered jaggery, heat and melt it. Strain through a metal filter and pour over the mashed rice. Now pour the milk and cook in very low flame for about 5 minutes.

Chakkara Pongal Step3
4. Add ghee at regular intervals. Then add cardamom powder and nutmeg powder. Fry cashews and raisins in ghee until golden brown.
Chakkara Pongal Step4
5. Now add the fried cashews, raisins, edible camphor and mix everything well. Switch off flame when the pongal is in slight flowing consistency itself, as it thickens with time.
Sakkarai Pongal Recipe Step5
Delicious chakkara pongal is ready.

Sakkarai Pongal Recipe 1

Sakkarai Pongal Recipe


1. Roasting moong dal is optional, but it lends nice aroma to the sakkarai pongal recipe.
2. New rice requires less water, old rice requires more water. So add water accordingly.
3. Equal proportion of water and milk can also be used.
4. If the pongal is watery after cooking, then pressure cook for another 2 whistles.
5. Mashing the rice is important else the pongal turns hard after cooling.
6. If the pongal turns dry, then add 1 tblsp of ghee or 2 tblsp of milk.
7. Always melt and fllter the jaggery as it has impurities.
8. Rice and dal should be properly cooked before adding jaggery, as it cannot be cooked after that and it ends in a mess.
9. ‘Paagu vellam’ gives nice golden colour to the chakkara pongal. But I used normal jaggery only.
10. Don’t add edible camphor more than mentioned or else it gives bitterness to the pongal.
11. Use good quality ghee and add it generously which gives softness and flavour to the dish.
12. Addition of salt while pressure cooking rice, enhances the sweetness.
13. 2 cloves and 2 cardamom can also be fried with cashews and added to the pongal, which lends nice aroma.
Chakkara Pongal 1

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