How to Make Chakkara Pongal: Easy Tips for Beginners

Chakkara Pongal is a South Indian sweet that is the star of many a festive occasion, especially during Pongal. This one is a perfect balance of sweet and flavor, can be a warm comfort on a cold morning or a dessert after a heavy meal. If you have been wanting to try Chakkara Pongal at home but have not yet, now is the time!

The good news is you do not need to be a pro to make this sweet. With a few simple ingredients and the right techniques, you can make this favorite at home.

Here is a guide with simple tips and step-by-step instructions to make Chakkara Pongal. From choosing the right rice and jaggery to getting the right consistency and flavor, you will be serving a plate of warm, fragrant Chakkara Pongal to your loved ones in no time. Whether you are a beginner or a traditional recipe lover, these tips will make it smooth and fun and you will have a dish that will wow!

Let’s get started and see how easy it is to make this South Indian classic.

Easy Recipe To Make Chakkara Pongal

Chakkara Pongal is a South Indian sweet dish made with rice, moong dal, jaggery and ghee, prepared during Pongal. Here’s how to make it at home.

Ingredients:

• 1 cup raw rice
• ¼ cup moong dal (yellow split lentils)
• 1 cup jaggery (grated)
• ¼ cup ghee (clarified butter)
• 10-12 cashews
• 10-12 raisins
• ½ tsp cardamom powder
• A pinch of saffron (optional)
• 2 cups water

Method:

1. Dry roast the moong dal in a pan on low flame until it turns light golden brown. Keep aside.
2. In a pressure cooker, add the rice, roasted moong dal and water. Cook for 3-4 whistles.
3. While the rice is cooking, melt the jaggery in a pan with 1/4 cup of water. Strain to remove impurities.
4. Once the rice and dal are cooked, add the melted jaggery to the pressure cooker. Mix well.
5. Heat ghee in a pan, fry cashews and raisins until golden and add to the Pongal. Add cardamom powder and saffron (if using).
6. Cook for a few minutes on low flame, stir gently. Serve it hot.

8 Tips And Tricks To Make Chakkara Pongal: Easy Tips For Beginners

Roast Moong Dal for Extra Flavor

Before cooking the moong dal, roast it lightly in a pan until it turns golden brown. This will give more flavor and a nutty aroma to your Pongal. Don’t hurry – slow roasting on low heat will prevent the dal from burning and will cook evenly when added to the rice.

Use Freshly Grated Jaggery

Jaggery comes in many forms but freshly grated jaggery melts better and has more natural sweetness. Get jaggery blocks from a trusted source and grate them yourself. This will not only make the dish taste better but also ensure the sweetness is uniform throughout.

Rice And Dal Ratio

For a creamy and perfect texture keep the rice and moong dal ratio balanced. 1 cup of rice to 1/4 cup of dal is the best. Too much dal will make the dish heavy and too much rice will make it dry. The ideal mix will result in a soft and rich consistency that holds together well.

Do Not Be Stingy with Ghee

Ghee is the heart of Chakkara Pongal. It adds richness, fragrance and smoothness. Use plenty of ghee while cooking – 1/4 cup for 1 cup of rice. You can always add more while serving if you want it extra rich.

Soak the Rice and Dal for a Soft Finish

Soaking the rice and moong dal for 15–20 minutes before cooking helps them cook faster and gives a softer texture. This is especially helpful if you are using a traditional pot instead of a pressure cooker.

Stir Gently for Even Mixing

Once the rice and dal are cooked add the melted jaggery slowly and stir gently. Don’t overmix. Stirring too much can break the rice and dal and make it mushy. A gentle stir will give you a smooth creamy texture with the right graininess.

Cashews and Raisins for Crunch and Sweetness

Fried cashews and raisins are a classic topping that adds a nice crunch and natural sweetness. Heat ghee in a pan and fry the cashews and raisins separately until golden brown. Adding these to the Pongal mixture makes it more delicious and gives a nice texture.

Cardamom and Saffron

Finish with freshly ground cardamom powder. For extra festivity add a few saffron strands to the Pongal. Cardamom will give a soothing fragrance and saffron will give a subtle color and taste that adds to the festive feel.