Chakkara Pongal (Sweet Pongal) | How to make Chakkara Pongal (Sweet Pongal)

By Sudha Sridhar  |  8th Oct 2016  |  
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  • Chakkara Pongal (Sweet Pongal), How to make Chakkara Pongal (Sweet Pongal)
Chakkara Pongal (Sweet Pongal)by Sudha Sridhar
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About Chakkara Pongal (Sweet Pongal) Recipe

A traditional Tamil sweet believed to be a very auspicious offering to Maa Durga. It is made on a Tuesday or Friday during Navartri.

Chakkara Pongal (Sweet Pongal) is a delicious dish which is enjoyed by the people of every age group. The recipe by Sudha Sridhar teaches how to make Chakkara Pongal (Sweet Pongal) step by step in detail. This makes it easy to cook Chakkara Pongal (Sweet Pongal) in your kitchen at home. This recipe can be served to 5 people. You can find this dish at most restaurants and you can also prepare Chakkara Pongal (Sweet Pongal) at home. This amazing and mouthwatering Chakkara Pongal (Sweet Pongal) takes 20 minutes for the preparation and 60 minutes for cooking. The aroma of this Chakkara Pongal (Sweet Pongal) is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Chakkara Pongal (Sweet Pongal) is a good option for you. The flavour of Chakkara Pongal (Sweet Pongal) is palatable and you will enjoy each and every bite of this. Try this Chakkara Pongal (Sweet Pongal) and impress your family and friends.

Chakkara Pongal (Sweet Pongal)

Ingredients to make Chakkara Pongal (Sweet Pongal)

  • rice - 1 cup (Sona Masuri preferably)
  • jaggery - 2 1/2 cups grated
  • Milk ( full cream ) - 750 ml
  • water - 4 glasses
  • clarified butter ( Ghee ) - 1 - 1.5cups
  • Cashewnut - 3 tbsps roughly broken
  • cardamom powder - 1 tsp

How to make Chakkara Pongal (Sweet Pongal)

  1. Wash rice and pressure cook it with 4 glasses of water till it is well cooked. After one whistle of the cooker, keep it on low flame for at least 10-15 mins.
  2. While the rice is cooking, boil the milk in a vessel.
  3. In a wok, heat about 2 tbsp of ghee and fry the broken cashew till golden brown. Keep aside for garnish.
  4. When the pressure of the cooker releases, open it and with a round ladle mash the rice while it is hot.
  5. Take a thick bottom pan and add some of the boiled milk.
  6. Add the mashed rice little by little and keep stirring to remove any lumps. Keep adding milk slowly till all of it mixes well with the rice.
  7. Now put the pan over flame and add the grated jaggery slowly while stirring constantly so that the rice doesn't stick to the bottom of the pan.
  8. Once the jaggery dissolves and mixes well with the milk - rice mixture bring it to a boil for it to thicken.
  9. Add the ghee to it and mix well.
  10. Take the pan off the flame and sprinkle cardamom powder and mix well.
  11. Garnish with the fried cashew.
  12. Serve warm.

My Tip:

If you want to reduce the amount of ghee use 1 litre of milk and boil the mixture for a slightly longer time.

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