Sweet pongal recipe | Chakkara pongali | How to make Sakkarai pongal
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Sweet pongal recipe | Chakkara pongali | How to make Sakkarai pongal - A special from the Telugus, Sweet Pongal is a great recipe both as a Prasadam or as just plain sweet. Here is a detailed recipe with photos and a video.
“Sweet Pongal” is a south Indian delicacy. But every state makes it differently. Telugus add Jaggery syrup to cooked Rice. Tamils add Milk too to the Rice. The name is the same but the taste is different.
I am sharing the Telugu recipe with you. It is a special that is invariably made for every festival and special occasion at home. Especially at Dussehra time. It is easy to make Pongal but the Pongal should be cooked right to get a good taste. Sometimes, it remains white and tastes bland. Here are tips on how to get the perfect taste.
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Tips
Sweetness – If you like, you can add one is to one sweetness. I have added 1: 1 ½. I find that my measure of sweetness makes the Pongal taste great. And I have added some Sugar and some Jaggery. The blend gives a rich taste but you could make it with just Jaggery too.
Ghee- I have used almost 8 tbsp of Ghee. If the Pongal is cooked slowly on a low flame, adding Ghee now and then, it tastes great. If you do not like that much Ghee, you can reduce the measure.
Sweet pongal recipe | Chakkara pongali | How to make Sakkarai pongal - Recipe Video
Sweet pongal recipe | Chakkara pongali | How to make Sakkarai pongal
Prep Time 3 mins- Cook Time 30 mins
- Total Time 33 mins
Servings 6
Ingredients
- 3/4 cup Rice
- 1/4 cup Green Gram
- 2 cup Water
- 1/2 cup Jaggery
- 3/4 cup Sugar
- 1/4 cup Water to melt Jaggery
- 1 tsp Cardamom Powder
- 15 Cashew Nuts
- 10 Raisins
- 3 tbsp Dry Coconut pieces
- Yellow Camphor – A pinch
- 6 tbsp Ghee
Instructions
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Roast the Green Gram on a low flame until it lets out a nice aroma.
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Add Rice to it and wash. Cook on a high flame to three whistles.
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Add some Water to the Sugar and Jaggery and let the Jaggery melt. Remove from the fire after it boils.
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In the cooked Green Gram Rice, strain the syrup and cook on a low flame until the syrup turns dark.
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While the syrup is changing into a dark color, melt 3 tbsp of Ghee in another pan and fry Cashew Nuts, Raisins, Dry Coconut pieces and fry until golden. Add them to the cooking Rice and let it cook for another 10 minutes.
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Once the Rice is cooked slowly in syrup, it becomes thick and the syrup is absorbed by the Rice. Then add another 2 tbsp of Ghee and cook for another 5 minutes. Finally, add another 2 tbsp of Ghee, Cardamom Powder, Edible Camphor and mix well and remove from the fire. It takes at least 20 minutes to cook after the syrup is added to the Rice.
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This Sweet Pongal stays fresh outside for at least three days even if left outside of a refrigerator.
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