Chakkara Pongal | Sweet Pongal | Sweetened Rice

I suddenly had the urge to eat something sweet, and I decided to make a small quantity of Sweet Pongal to satisfy my sweet-tooth cravings. It turned out just too yummy and I’m indulging in just one spoonful a day to keep my doctor from reprimanding me!! 😉

Ingredients:

  • Rice – 1 measure (paav)
  • Moong Daal – 1/4 measure (paav)
  • Jaggery – 1 measure (paav)
  • Kempu Kalsakre/ Shepu Kalkand (red sugar crystals) – 100 gms (this is to lend a golden yellow-reddish colour to the pongal)
  • Water – 2 1/2 measures (add 1/2 measure more if required)
  • Ghee – 1 cup
  • Elaichi powder – 1 pinch
  • Kesar florets – a few

Procedure:

  • In a wok, fry the moong daal (without any oil) on a low flame for about 3-4 minutes, till you get the aroma of moong daal. Remove from flame.
  • Wash the rice, add the fried moong daal and add water (1:3 propertion, where water is three times that of rice+daal combined).
  • Pressure cook on a high flame for half hour (2 whistles should do).
  • In the meanwhile, heat the water in a wok.
  • Break the jaggery into small bits and pieces and add to the wok along with the hot water. Add the kempu kalsakre as well.
  • Allow the jaggery and kalsakre to melt completely.
  • Now, strain the jaggery syrup to ensure no dust particles are retained in the syrup.
  • Clean the wok, and put back the jaggery syrup. Add half the ghee (1/2 cup) to the syrup and allow to boil.
  • Once the syrup starts boiling, add the cooked rice+daal mixture and the remaining ghee. Allow to cook on a low flame for a few minutes.
  • Once the sweet pongal starts leaving the sides of the pan, add the elaichi powder and kesar florets. Remove from flame.
  • Garnish with dry fruits and serve hot! It will give you a different high altogether! 😉

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6 responses to “Chakkara Pongal | Sweet Pongal | Sweetened Rice

  1. hey looks very yummy…have never tried sweet pongal though love the taste..may be now will try and let you know.

  2. Kesar will go better with sugar.Moreover jaggery will mask both the colour and the flavour of kesar unless you are too generous with saffron. Some people use kesar colour.That is not good for health.

  3. Very inviting… I have never made an attempt to make any sweets so far (although I love chakkara pongal a lot) because I don’t have a sweet tooth for the most part… but lately that has been changing though 🙂

  4. Another tip to make the chakkarai pongal rich without adding more ghee 🙂 i cheat and add half measure milk and half measure water and cook in the pressure cooker… yummm…

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