chakkara pongal recipe, how to make chakkara pongal

chakkara pongal recipe with step by step photos – chakkara pongal also known as sakkarai pongal or kalkandu pongal is a variation of sweet pongal that is made with rock sugar or sugar candy. sugar candy is also known “mishri” in hindi. you can even use regular sugar to make this sakkarai pongal. since pongal and makar sankranti is around the corner, thought of sharing this recipe.

chakkara pongal

its very easy to prepare chakkara pongal and is similar to the way pongal with jaggery is made. the recipe is very forgiving and you can easily increase or decrease some ingredients like sugar or milk or water. milk can be skipped too.

i had made this for the goddess, so i have added clove and edible camphor. but they can be easily given a skip.

there are a few more variations of pongal recipes already posted on website like:

usually savory variety of pongal is made for breakfast. in fact it is one of the most popular breakfast recipe in south. however you can have it as lunch or main course meal. sakkarai pongal recipes are healthy, delicious and easy to prepare which kids also like. sakkarai pongal varieties can be had as a breakfast or even as a sweet dessert.

if you are looking for more south indian sweets recipes then do check:

STEP BY STEP PHOTOS ABOVEmany of my recipes have step by step photos and useful tips to help you make it easily and perfectly.

Chakkara Pongal

5 from 2 votes
chakkara pongal is a variation of sweet pongal that is made with rock sugar or sugar candy.
sweet pongal recipe with sugar, kalkandu pongal recipe, chakkara pongal recipe
Author:Dassana Amit
Prep Time:5 mins
Cook Time:15 mins
Total Time:20 mins
Course:breakfasts
Cuisine:south indian,tamil nadu
Servings (change the number to scale):4
(1 CUP = 250 ML)

INGREDIENTS

for pressure cooking

  • ½ cup rice OR 100 grams rice
  • ¼ cup moong dal OR 45 grams moong dal
  • ¼ teaspoon ghee - OPTIONAL
  • 2.5 cups water

other ingredients

  • 70 grams rock sugar or candy sugar OR ⅓ cup rock or candy sugar OR ⅓ to ½ cup regular sugar
  • ½ cup milk - OPTIONAL
  • 1 pinch of edible camphor - OPTIONAL
  • 4 green cardamoms - crushed to a fine powder
  • 1 clove - crushed to a fine powder, OPTIONAL
  • 3 to 4 tablespoons ghee
  • 12 to 15 cashews
  • 1 tablespoon raisins - OPTIONAL

INSTRUCTIONS

roasting rice and moong dal

  • pick ½ cup rice and ¼ cup moong dal first to get rid of stones if any. then heat a small pan or a small kadai and add both the rice and moong lentils.
  • on a low flame stirring often roast both the rice and moong lentils, till they become aromatic.
  • you only need to roast till the moong lentils become aromatic. no need to brown them.
  • now take them in another bowl and rinse both the roasted rice and moong dal a couple of times with water. 

pressure cooking rice-dal & some preparation

  • drain well and then add them in a pressure cooker. also add 2.5 cups water and ¼ teaspoon ghee. 
  • pressure cook on medium flame for 12 to 14 minutes or for 8 to 10 whistles.
  • meanwhile when the rice and dal is cooking, crush seeds of 4 green cardamoms + 1 clove in a mortar-pestle. if using cardamom powder alone, then you can add ½ teaspoon of it.
  • the rock sugar needs to be crushed. i crushed them in a mortar-pestle. you can also place them in a dry kitchen napkin or a zip lock bag and crush with a rolling pin (belan).
  • let the pressure settle down on its own in the cooker and then you remove the lid to check the doneness and consistency.

making chakkara pongal

  • lightly mash the cooked rice+dal. 
  • add ½ cup milk and keep the cooker on a stove top on a low flame. stir and mix the milk very well with the cooked rice+dal. you can skip milk if you want and add some water to get the right consistency.
  • add crushed rock sugar. instead of rock sugar, you can even add ⅓ to ½ cup of regular sugar. 
  • mix very well and stirring continuously cook for 2 to 3 minutes. switch off the flame.
  • cover the pressure cooker. if the pongal has a thick solid consistency then add more milk and mix again. the consistency of a pongal is like khichdi.

frying cashews for chakkara pongal

  • heat 3 to 4 tablespoons ghee. you can add less ghee if you want.
  • add 12 to 15 cashews.
  • saute the cashews till they become light golden. you can even add raisins.
  • then add the crushed cardamom + clove powder and a pinch of camphor.
  • mix well and then switch off the flame.
  • remove the pan from the stovetop and add the fried cashews mixture to the pongal. mix very well.
  • offer chakkara pongal to the goddess or you can serve chakkara pongal hot or warm to your family members. it thickens on cooling. so best is to serve it hot or warm. if you plan to serve later, then make the consistency slightly thin.
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how to make chakkara pongal

for ease of understanding, i have divided this step by step sakkarai pongal recipe into 4 main steps.

  • step 1 – roasting rice and moong dal
  • step 2 – pressure cooking rice and dal and some preparation work.
  • step 3 – making chakkara pongal
  • step 4 – frying cashews for chakkara pongal

lets begin with step 1 – roasting rice and moong dal

1. pick ½ cup rice and ¼ cup moong dal first to get rid of stones if any. then heat a small pan or a small kadai and add both the rice and moong lentils.

rice for making sweet pongal recipe

2. on a low flame stirring often roast both the rice and moong lentils, till they become aromatic.

rice for making sweet pongal recipe

3. you only need to roast till the moong lentils become aromatic. no need to brown them.

rice for making sweet pongal recipe

4. now take them in another bowl and rinse both the roasted rice and moong dal a couple of times with water.

rice for making sweet pongal recipe

cooking rice and dal for chakkara pongal

5. drain well and then add them in a pressure cooker. also add 2.5 cups water and ¼ teaspoon ghee. the amount of water to be added depends on the consistency you want and also on the quality of moong dal. i get moong dal which takes a long time to cook. usually i cook the moong lentils for 8 to 10 whistles. so i add 2.5 or 3 cups water. if you get moong dal, which cooks quickly in 2 to 3 whistles, then add 2 to 2.5 cups water. pressure cook on medium flame for 12 to 14 minutes or for 8 to 10 whistles.

moong dal for kalkandu pongal recipe

6. meanwhile when the rice and dal is cooking, crush seeds of 4 green cardamoms + 1 clove in a mortar-pestle. if using cardamom powder alone, then you can add ½ teaspoon of it.

cardamom for kalkandu pongal recipe

7. the rock sugar needs to be crushed. i crushed them in a mortar-pestle. you can also place them in a dry kitchen napkin or a zip lock bag and crush with a rolling pin (belan).

rock sugar for kalkandu pongal recipe

8. below pic of the crushed rock sugar powder. i have used ⅓ cup of rock sugar. you can even use sugar candy or regular sugar. the amount of sugar can be adjusted as per taste. you can even add ½ cup of sugar if you want. if using sugar candy, then no need to crush.

rock sugar for kalkandu pongal recipe

9. let the pressure settle down on its own and then you remove the lid to check the doneness and consistency.

making kalkandu pongal recipe

making chakkara pongal

10. lightly mash the cooked rice + dal.

making kalkandu pongal recipe

11. add ½ cup milk. milk can be at room temperature or warm.

making kalkandu pongal recipe

12. now keep the cooker on a stove top on a low flame and mix the milk very well with the cooked rice+dal. you can skip milk if you want and add some water to get the right consistency. add crushed rock sugar.

making chakkara pongal recipe

13. mix very well and stirring continuously cook for 2 to 3 minutes on a low flame. switch off the flame. cover the pressure cooker. if the pongal has a thick solid consistency then add more milk and mix again. the consistency of a pongal is like khichdi.

making chakkara pongal recipe

frying cashews for chakkara pongal

14. heat 3 to 4 tablespoons ghee. you can add less ghee if you want. then add 12 to 15 cashews.

cashews for preparing chakkara pongal recipe

16. saute the cashews till they become light golden. you can even add raisins. i was out of raisins so have not added them.

cashews for preparing chakkara pongal recipe

17. then add the crushed cardamom + clove powder and a pinch of edible camphor.

cashews for preparing sweet pongal recipe

18. mix well and then switch off the flame.

preparing sweet pongal recipe

19. remove the pan from the stove top and add the fried cashews mixture to the sakkarai pongal.

sweet pongal recipe

20. mix very well.

sweet pongal recipe

21. offer sakkarai pongal to the goddess or you can serve sakkarai pongal hot or warm to your family members. sakkarai pongal thickens on cooling. so best is to serve it hot or warm. if you plan to serve later, then make the consistency slightly thin.

sweet pongal with sugar recipe

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dassana amit

Founder, Chef, Recipe Developer, Food Photographer >> MORE ABOUT US

namaste and welcome to vegrecipesofindia.com which i started in feb 2009 and is a pure vegetarian blog. i have been passionate about cooking from childhood and began to cook from the age of 10. later having enrolled in a home science degree greatly enhanced my cooking & baking skills and took it to a different level which i now share as foolproof recipes. i was formally trained both in mainstream indian as well as international cuisines.

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