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…
Sakkarai pongal recipe / Chakkara pongal is mainly prepared on pongal where the first harvested rice is boiled with lentils, milk & sweetened with jaggery.
- 1 Cup Raw Rice
- 1/4 Cup Moong Dal
- 4 Cup Water
- 1/2 Cup Water
- 1/4 Cup Milk
- Few Strands Saffron
- 2 Cup Jaggery
- 4 tbsp Ghee
- 10 Cashewnuts, Raisins
- 1/4 tsp Cardamom Powder
- 2 Pinch Nutmeg Powder
- Edible Camphor / Pacha Karpooram A Tiny Piece (Optional)
- 1 Pinch Salt
Soak saffron in boiled milk. In a pan roast moong dal with 1 tsp of ghee, until golden brown and nice aroma arises.
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.
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.
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.
Delicious chakkara pongal is ready.
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.