Chakkara Pongali

MommyFood Author
Recipe prepared by Smt Mani Kumari
Article written by Lakshmi Aparna

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



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


Step 1 : Fry Kaju, Kismis, Dry coconut pieces separately in 1tsp ghee each time. Fry moong dal without ghee or oil and keep all aside

Step 2 : Cook 1 cup rice with 1/4 th cup fried moong dal in pressure cooker by adding 2&1/2 cups water, till three whistles

Step 3 : Mean while boil 1/2 cup jaggery, 1&1/2 cup sugar and 1/2 cup water in thick base pan on sim flame till the paakam is thicken(Unda paakam)

Step 4 : Now the rice is cooked, slowly filter the paakam into cooked rice (after adding paakam to rice it will become loose)

Step 5 : Put cooker on stove and add 1/2 cup ghee, keep on mixing in light flame

Step 6 : Add fried dry coconut pieces, pachakarpuram and elaichi powder, keep on mixing till it is thicken

Step 7 : Add fried kaju, kismis and mix for 1 min

Step 8 : When you see ghee on upper layer, it indicates sweet is ready

Ruchikaramayina Vedi Vedi teepi Chakkarapongali is ready :)

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

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