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Chakkarai Pongal, a sweet rice dish made with jaggery and cardamom

Chakkarai pongal, sweet rice with jaggery and cardamom

Desserts

The sweet Pongal dish from Tamil Nadu, prepared for the Makar Sankranti festival: rice and moong dal cooked into a puree, mixed with a cardamom-infused ja…

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Recipe from Kittycataclysm, Kellen, Paulcox and 7 other contributors, adapted by Recette de cuisine · · updated on

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Chakarai Pongal is a creamy and sweet Indian dessert, traditionally served during the Makar Sankranti festival. This recipe combines rice and black lentils to create a delicious pudding.

Ingredients and directions

  • Prep time15 min
  • Cook time30 min
  • Total45 min
  • DifficultyMedium
  • Cooking methodfrying pan, pressure cooker
  • Vegetarian

Ingredients

8 people
  • $0.36
  • $1.59
  • $8.81

Directions

  1. Cook the rice and dal with 4 cups of water in a saucepan or pressure cooker, until they are soft and form a thick paste. Add the milk.
  2. While that’s happening, melt the jaggery with 1 cup of water in a saucepan, and add the cardamom.
  3. Thoroughly mix the rice and dal mixture, then add it to the jaggery syrup. ≈ 4 min
  4. Stir and cook over low heat until everything is well combined, incorporating some of the ghee.
  5. Heat 4 tablespoons of ghee in a small frying pan and sauté the cashews and grapes for a few seconds, until they are lightly toasted.
  6. Pour, them into the pongal, and serve hot with a spoonful of ghee. ≈ 2 min

Equipment

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Before you start

Ingredients

  • 1/2 cup of white rice
  • 1/2 cup of moong dal (desiccated mung beans)
  • 4 cups of water, plus 1 cup for the jaggery
  • 1/4 cup of chopped cashews
  • 1/4 cup of pale ale
  • 1 tablespoon of ground cardamom
  • 1 cup of ghee (or butter)
  • 3/4 cup of jaggery
  • 1/4 cup of milk

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