02
Oct
06

Sweet Pongal – Chakkera Pongali

This is a favorite desert for Sankranti festival in our house. Like semiya payasam, this also can be served hot or cold.

Ingredientsdsc03149tn.jpg

1/2 cup Rice
1/2 cup Mung dal (Pesara Pappu)
2 cups Milk
1 cup Water
1/2 cup Sugar
3 Cardamom – grounded
1/4 cup Ghee
10-15 Cashewnuts
2 tbsp Coconut pieces

Procedure

Heat a pan and fry cashew nuts and the coconut pieces separately in 2 tsps of ghee. Make sure coconut pieces are atleast 1/4 inch thick so that they do not get burnt. Using fresh coconut would enhance the overall taste. The coconut pieces can also be substituted using grated coconut. Just make sure that the grated coconut does not get burnt.

In another dry deep pot, toast the rice grains and the mung dal till they turn brown in color.Add water and milk slowly and cook on low heat till rice and dal are cooked. Now add sugar and cardamom powder.Cook till sugar dissloves. Keep stirring so that the sugar does not stick to the bottom. Add the remaning ghee. More sugar or ghee can be added according to your taste. Remove from the heat, garnish with cashew nuts & toasted coconut. Serve hot.

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Notes & Tips

During the Sankranti festival this dish is prepared with the harvest rice. This is a very simple and tasty dish for any time. This can be done using any kind of rice, but using a sticky rice would keep the dish in shape. Do not use any rice that cooks dry like Basmati.


2 Responses to “Sweet Pongal – Chakkera Pongali”


  1. 1 usha
    December 5, 2009 at 12:20 am

    thank you somuch .this process is very easy n i like this very much once again thanks for this

  2. 2 Mahesh
    January 15, 2011 at 1:23 am

    Thank you so much for detailed explanation.

    The experts should make a note to explain cooking steps in little more detail which as you did. This helps a lot for first time cooks or bachelors who wish to cook these items once in a while.

    Happy Pongal,
    Mahesh


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