Chakkara Pongal (Sweet Pongal) – Makara Sankranti Special

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Chakkara Pongal | Sweet Pongal
Chakkara Pongal | Sweet Pongal

Happy New Year 2013! Here is a sweet recipe to start the new year. 🙂

I was in Chennai last week and the city is all set to celebrate Pongal on January 14. That is when I realised I had not posted the recipes for Chakkara Pongal (sweet) or Venn Pongal (savoury) or Pulagam as it is called in Andhra Pradesh.

Chakkara Pongal is a very popular naivedyam for many South Indian festivals. In fact, there is something about the Chakkara Pongal made in a temple that can soothe the soul. This time, I almost captured that taste and feel.

So here goes!


  1. Rice – 1 Cup
  2. Moong Dal – 2/3 Cup
  3. Grated Jaggery – 2.5 Cups
  4. Milk – 1 Cup
  5. Water – 3.5 Cups
  6. Cashews – 8 to 10
  7. Green Cardamom – 4 or 5
  8. Ghee – 3 tbsp


  1. Roast the moong dal till it turns light brown.
  2. Wash the rice and drain all the water.
  3. Mix the rice, dal, 2 cups water, and 1 cup milk.
  4. Cook the mix in a pressure cooker without the weight.
  5. To a heavy-bottomed vessel, add the jaggery and 1/2 cup water.
  6. Over low to medium heat, cook till the jaggery melts and forms a thick syrup.
  7. Add crushed green cardamom to the jaggery mix.
  8. Add the cooked rice-dal mix and mix well.
  9. Over medium heat, cook the mix till all the syrup is absorbed.
  10. Turn off the heat. In a ladle, heat the ghee.
  11. Add split cashew nuts and fry till golden brown.
  12. Add the ghee and cashew to the pongal.
  13. Offer as naivedyam and serve as prasadam. (Serve warm).


  • If your jaggery is not refined or has some residue, then add 3/4 cup water in step 5.
  • Strain the jaggery syrup to remove the residue and move onto step 6.
  • You can also add raisins and some saffron soaked in warm milk to the pongal.

I would love to hear from you!

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