Chakkara Pongali

Introduction

Chakkara Pongali is a traditional sweet dish that holds a special place in South Indian festivals, especially during Sankranthi. This rich and flavorful dessert is made from rice, moong dal, jaggery, and ghee, offering a divine taste that brings back memories of celebrations with family and friends. It is one of the most revered offerings during poojas, symbolizing prosperity and joy. This recipe will guide you through preparing a perfect bowl of Chakkara Pongali that everyone in your family will love.

Preparation time: 5 minutes
Cooking time: 30 minutes
Yield: 500 grams
1 Cup measurement: 200 ml

Quick Navigation:

• Ingredients
• Procedure
• Step 1: Frying the Ingredients
• Step 2: Cooking the Rice and Moong Dal
• Step 3: Preparing the Paakam (Syrup)
• Step 4: Mixing the Syrup with Cooked Rice
• Step 5: Adding Ghee
• Step 6: Final Touches
• Step 7: Garnishing
• Step 8: Serving
• Conclusion

Ingredients

Biyyam (Rice) : 1 cup

Pesarapappu (Moong Dal) : 1/4 cup

Endu Kobbari Mukkalu (Dry Coconut Pieces) : 50 grams

Jeedipappu (Cashew) : 25 grams

Kismis (Raisins) : 25 grams
Bellam (Jaggery) : 1/2 cup

Panchadara (Sugar) : 1&1/2 cup

Yelakula (Elaichi) : 4

Pachakarpuram (Edible Camphor) : 1 pinch

Water : 3 cups
Neyyi (Ghee) : 1/2 cup

Procedure

Step 1: Frying the Ingredients

Fry the cashews, raisins, and dry coconut pieces separately in 1 tsp of ghee each time. Then fry the moong dal without ghee or oil. Keep all these aside.

Step 2: Cooking the Rice and Moong Dal

Cook 1 cup of rice along with 1/4 cup of fried moong dal in a pressure cooker by adding 2 1/2 cups of water. Wait for three whistles.

Step 3: Preparing the Paakam (Syrup)

Meanwhile, boil 1/2 cup of jaggery, 1 1/2 cup of sugar, and 1/2 cup of water in a thick-bottomed pan on a low flame until the syrup thickens (Unda Paakam).

Step 4: Mixing the Syrup with Cooked Rice

Once the rice is cooked, filter the prepared syrup (paakam) into the cooked rice. The mixture will become loose after adding the syrup.

Step 5: Adding Ghee

Put the mixture on the stove again, and slowly add 1/2 cup of ghee. Stir on a low flame until well mixed.

Step 6: Final Touches

Add the fried dry coconut pieces, pachakarpuram (edible camphor), and elaichi powder. Stir continuously until the mixture thickens.

Step 7: Garnishing

Finally, add the fried cashews and raisins. Stir for another minute.

Step 8: Serving

When you see ghee on the surface, your Chakkara Pongali is ready to serve!

Conclusion

Chakkara Pongali is a dish that not only brings sweetness to your palate but also symbolizes the warmth and prosperity of festivals. This traditional recipe is perfect for special occasions, and its delightful combination of rice, moong dal, jaggery, and ghee will make any celebration memorable. Enjoy this divine treat with your loved ones!

Andaru ee Sankranthiki Kottabiyyam tho Chakkarapongali chesukoni santoshanga panduga chesukovalani korukuntunnanu, Andariki Sankranthi Subhakankshalu :)