5 from 1 vote
Chakkara Pongal | Sakkarai Pongal
Chakkara Pongal | Sakkarai Pongal
Prep Time
10 mins
Cook Time
45 mins
Total Time
55 mins
Course: Dessert, Festival Recipes, Snack
Cuisine: Indian, South Indian
Servings: 8 servings
  • Rice – 1 cup I use regular short grain cooking rice like Sona masoori
  • Green gram dhal Payatham paruppu – 3 tblsp
  • Channa dal Kadalai paruppu - 1 tsp
  • Jaggery – 2 ½ cups crushed
  • Sugar – 2 tblsp
  • Ghee – 1/2 cup
  • Milk – 1 1/2 cups
  • Cashews and raisins – fried in ghee
  • Nutmeg powder – 1 tsp
  • Pachai Karpooram / Edible camphor - a pinch
  1. Fry the dhal in a heavy bottom pan, until it slightly changes color. Then add the rice and fry it for few more seconds, until the heat spreads evenly and then take it off the flame. Wash the rice and dhal mixture and then pressure cook it adding enough milk and water. Make sure that the rice is cooked to a mushy consistency.

  2. Make syrup out of the Jaggery and sugar adding very little water (About ½ a cup). Let the syrup boil well and then add couple of teaspoons of ghee.

  3. Once the rice is cooked, mash it well with a masher or back of a wooden ladle. Add this mashed rice, dhal mixture to the boiling syrup and add the rest of the ghee. Let it combine well and come to a semi solid stage.

  4. Fry some cashew, raisins, nutmeg and pachai karpooram in ghee and add this to the Chakkara pongal. Enjoy it warm or at room temperature!!

Recipe Notes