Sweet Pongal, also known as Chakkara Pongal, is a popular traditional Sweet dish made in South Indian homes during the Pongal festival. It is a harvest festival celebrated in the southern Indian states of Tamil Nadu, Andhra Pradesh, and Karnataka. It is a sweet and creamy dish that is typically made with rice, moong dal (split yellow lentils), jaggery (unrefined sugar), ghee (clarified butter), and flavoured with cardamom and sometimes garnished with cashews and raisins.
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Traditionally, the preparation involves cooking rice and moong dal in a clay pot until they become soft and mushy. In a separate pot, jaggery is melted to form a syrup, which is then added to the rice and dal mixture. Ghee is often added for flavour and richness. The dish is further seasoned with cardamom for fragrance.
Sweet Pongal is not only a festive dish but is also commonly prepared as a special treat during other celebrations or as a dessert for a delicious and comforting meal. It symbolizes prosperity and is offered as a gesture of thanksgiving during the Pongal festival. The dish varies slightly in its preparation across different regions, but the core ingredients remain the same.
What is Pongal Festival
Pongal is a popular harvest festival celebrated in the southern Indian states of Tamil Nadu, Andhra Pradesh, Telangana, and Karnataka. The festival marks the end of the winter solstice and the beginning of the harvest season, usually falling in mid-January. Pongal is a four-day festival, and it is one of the most important and widely observed festivals in the southern part of India.
The festival is named after the dish “Pongal,” a special dish made during this time. In different regions, Pongal is known as Thai Pongal, Makar Sankranti, or simply Sankranthi.
Pongal is a time for joy, gratitude, and family gatherings. The festival is deeply rooted in agricultural traditions, celebrating the bountiful harvest and expressing gratitude to the Sun God and nature for its blessings. It is marked by colourful decorations, traditional clothing, cultural events, and delicious feasts.
What is Chakkara Pongal
Chakkara Pongal, also known as Sakkarai Pongal, is a delicious sweet dish made during the Pongal festival in South India. It is a festive preparation and a popular part of the Pongal celebrations. “Chakkara” or “Sakkarai” means sugar in Tamil, and the dish is essentially a sweetened version of the traditional Pongal.
Chakkarai Pongal is often offered as a prasadam (offering) in temples during the Pongal festival and other auspicious days. It is a delightful and flavorful dish that combines jaggery’s sweetness, ghee’s richness, and cardamom’s fragrance. The sweet pongal dish symbolizes prosperity, and sharing it with family and friends is a common tradition during Pongal celebrations.
Ingredients needed to make Chakkara Pongal
The main ingredients include rice / millet, split yellow moong dal (lentils), jaggery, ghee (clarified butter), cashews, raisins, pinch of edible camphor (if available) and cardamom.
About Instant Pot Sweet Pongal
Using the Instant Pot to make Pongal is very easy and convenient. We can finish the entire process, from roasting the nuts and dal to cooking the Pongal in the same Pot. Instant Pot also reduces our kitchen time for this recipe. Every time I tried this recipe in Instant Pot, the result has been delicious and consistent. It tastes just the same as the stovetop version but a lot easier.
How to make Sweet Pongal in Instant Pot
Wash the millet in enough water a couple of times. Drain the water and keep the white rice/millet ready.
In an Instant Pot, press the SAUTE button. Add a tablespoon of ghee to the pot. Add cashew nuts and roast once the pot gets hot until they turn golden brown. Then add raisins and fry them till plump. Remove and keep aside.
Add moong dal and roast for less than a minute until the dal turns light brown. Also, a nice aroma would come. Make sure the moong lentils don’t turn brown.
Next, add the millet/rice. Add milk & water. Give a good mix.
Close the lid and turn the pressure valve to the SEALING position. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set the timer to 10 minutes. Let the pressure release naturally.
Meanwhile, add a cup of boiling water to the jaggery. Make sure the jaggery is completely melted.
Now, open the lid and mash the millet/rice and dal mixture. It should be mushy in texture.
On Saute mode, Strain the melted jaggery into the millet dal mixture.
Finally, add the roasted nuts, ghee and cardamom powder. Give a good mix until everything is combined.
If you feel the texture is too loose, don’t worry. Sweet Pongal thickens as it cools. If the texture is thick, add hot water and improve the consistency. Serve the hot, Sweet Pongal in serving bowls
How to make Chakkara Pongal in Stovetop Pressure Cooker
Wash the millet/raw rice in enough water a couple of times. Drain the water and keep the millet / raw rice ready.
Dry roast the moong dal over medium heat for a few minutes. Make sure the colour of the dal doesn’t change. Once you get the nice aroma of the dal, add the rice.
Now, add water & milk. Cover and let it cook for 5 whistles on medium heat.
In another pan, add ghee. Once it melts, add cashews and roast till golden brown. Now, add the raisins and fry till it becomes plump. Remove and keep aside. Now, in the same pan, add powdered jaggery, enough water to cover it and melt the jaggery. Strain the jaggery syrup to collect any impurities.
Open the cooker once the pressure is released. Mash the millet dal mixture till it’s mushy. Add the jaggery syrup to the cooked millet and dal and mix well. Finally, mix well with cardamom powder, roasted nuts, and enough ghee. Cook for just a few minutes and turn off the heat. Serve hot.
Tips & Suggestions
Use any millet of your choice or Rice to make the traditional Sweet Pongal Recipe.
The amount of jaggery used varies on the type of jaggery. Each jaggery has its level of sweetness. So, taste your jaggery and add accordingly. Also, the Colour of the Pongal depends on the colour of the jaggery.
Though roasting the moong dal is optional, it is highly recommended. It gives a nice flavour to the Pongal. Make sure the colour of the dal doesn’t turn brown.
Make sure the rice and dal are cooked well. The consistency of this sakkarai pongal recipe should be mushy.
Temple-style Pongal uses a bit of edible camphor while tempering in ghee. If available, do use it.
Pongal thickens as it cools. So, add some hot water or hot milk to it and adjust to the right consistency.
Frequently asked questions
Sakkarai Pongal is not inherently vegan because it traditionally contains ghee. However, you can make a vegan version using plant-based ghee or substituting it with a neutral cooking oil.
Yes, Sakkarai Pongal can be stored in the refrigerator for a few days. You may need to add a little water or milk to achieve the desired consistency when reheating.
There are regional variations of Sakkarai Pongal with slight differences in ingredients and preparation methods. Some versions may include coconut, coconut milk, nutmeg powder or additional spices for added flavour.
While Sakkarai Pongal is a traditional dish for the Pongal festival, it is also prepared on other special occasions and celebrations and as a sweet treat for family gatherings.
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Recipe Card
Chakkara Pongal | Sweet Pongal
Ingredients
- 1 cup Millet / Raw Rice Use any millet variety or rice
- ¼ cup Yellow Moong Dal
- 2 cups Jaggery
- 3 cups Water
- 1 cup Milk
- 1 teaspoon Cardamom Powder
- 4 tablespoon Ghee
- 15 Cashewnuts
- 2 tablespoon Raisins Optional
Instructions
To make Sweet Pongal in Instant Pot
- Wash the rice or millet in enough water a couple of times. Drain the water and keep the millet ready.
- In an Instant Pot, press the SAUTE button. Add a tablespoon of ghee to the pot. Add cashew nuts and roast once the pot gets hot until they turn golden brown. Then add raisins and fry them till plump. Remove and keep aside.
- Add moong dal and roast for less than a minute until the dal turns light brown. Also, a nice aroma would come. Make sure you don't roast till dal turns brown.
- Next, add the rice or millet to the Instant Pot. Add milk & water. Give a good mix.
- Close the lid and turn the pressure valve to the SEALING position. Set the pot to MANUAL/PRESSURE COOK (High Pressure) and set the timer to 10 minutes. Let the pressure release naturally.
- Meanwhile, add a cup of boiling water to the jaggery. Make sure the jaggery is completely melted.
- Now, open the lid and mash the millet/rice dal mixture. It should be mushy in texture. On Saute mode, Strain the melted jaggery into the millet dal mixture.
- Finally, add the roasted nuts ,ghee and cardamom powder. Give a good mix until everything is combined together.
To make Sweet Pongal In Stovetop Pressure Cooker
- Wash the millet/raw rice in enough water.
- Dry roast the moong dal over medium heat for a few minutes. Make sure the colour of the dal doesn't change. Once you get the nice aroma of the dal, drain the soaked water and add the millet.
- Now, add water & milk. Cover and let it cook for 5 whistles on medium heat.
- In another pan, add ghee. Once it melts, add cashews and roast till golden brown. Now, add the raisins and fry till it becomes plump. Remove and keep aside.
- Now, in the same pan, add powdered jaggery, enough water to cover it and melt the jaggery. Strain the jaggery syrup to collect any impurities.
- Open the cooker once the pressure is released. Mash the millet dal mixture till it's mushy. Add the jaggery syrup to the cooked millet and dal and mix well. Finally, mix well with cardamom powder, roasted nuts, and enough ghee. Cook for just a few minutes and turn off the heat. Serve hot.
Wow. You have written so well and easy to understand. So happy
Thanks mommy 😀