Chakkara Pongal

Chakkara Pongal, also known as Sakkarai Pongal, is a sweet and traditional South Indian dish made with rice, jaggery (unrefined cane sugar), and flavored with ghee, cardamom, and cashew nuts. It is often prepared during festivals like Pongal or as a special offering to deities. Here's a recipe to prepare Chakkara Pongal:

Ingredients:

• 1 cup raw rice
• 1/2 cup split yellow moong dal (lentils)
• 1.5 cups grated jaggery (adjust according to sweetness preference)
• 1/4 cup ghee (clarified butter)
• 10-12 cashew nuts
• 1 teaspoon cardamom powder
• 1 tablespoon raisins (optional)
• A pinch of saffron strands (optional)
• 4 cups water
• A pinch of salt

Instructions:

1. Rinse the rice and moong dal together under running water and drain.
2. In a pressure cooker, add the rinsed rice and moong dal along with 4 cups of water. Add a pinch of salt and pressure cook for about 4-5 whistles or until the rice and dal become soft and mushy. Set it aside.
3. In a separate pan, add the grated jaggery along with 1/4 cup of water. Heat it over medium heat until the jaggery completely dissolves.
4. Strain the jaggery syrup to remove any impurities and keep it aside.
5. In a large pan or kadai, heat the ghee over medium heat.
6. Add the cashew nuts and fry them until golden brown. Remove and set them aside.
7. In the same pan, add the cooked rice and dal mixture to the ghee and mix well.
8. Pour the jaggery syrup into the pan and mix it with the rice and dal.
9. Add the cardamom powder and saffron strands (if using) to the pan. Mix everything together.
10. Cook the mixture on low heat, stirring continuously until it thickens and comes together like a pudding consistency.
11. Once the chakkara pongal reaches the desired consistency, turn off the heat and add the fried cashew nuts and raisins (if using). Mix well.
12. Serve the Chakkara Pongal hot as a dessert or as a special offering.

Enjoy the sweet and flavorful Chakkara Pongal!