Wednesday, September 9, 2015

Sweet Pongal Recipe / Chakrapongali Recipe / Temple style chakrapongali recipe | చక్కెర పొంగలి | బెల్లం పోంగాలి


Sweet pongal or Chakrapongali is a Famous & Traditional south Indian Recipe. This is so simple and easy to prepare with minimal ingredients and with in less time.
We can make this recipe during festivals or any auspicious occasions and especially during pongal festival, this recipe is made with newly harvest rice and it is cooked with moong dal, coconut, jaggery, sugar, edible camphor, ghee & nuts and is offered to god.

Author: Naga Harisha
Recipe Type: Dessert | Sweet | Snack (Naivedyam | Prasadam)
Cuisine: South Indian
Serves: 3 to 4

Ingredients for chakrapongali or sweet pongal:

Rice - 1Cup
Moong Dal - 1/4 Cup (Pesara Pappu)
Jaggery - 1 Cup (Shredded)
Sugar - 1/2 Cup (Adjust to your taste)
Coconut - 1/2 Cup (pieces or sliced)
Edible Camphor -  Small Pinch (Pacha Karpooram)
Cardamom Powder - 1 Tbsp
Cashews - 6 (Sliced or broken)
Raisins - 6
Almonds - 6 (Sliced or broken)
Ghee - 6 to 7 Tbsps
water - 3 Cups

Process for chakrapongali or sweet pongal:

  • Wash Rice and moong dal well in water for twice and soak both with enough water (3 Cups) in one bowl for at least half an hour.
  • Cook till it is soft either in a pressure cooker for 2 whistles or in a pot.
  • In a small pan, melt the jaggery by adding 1/4 cup of water on a low flame and strain it by using strainer. set aside (By straining the jaggery, If any impurities remain in jaggery we can filter it).
  • In a wide open pan, add 2 to 3 tbsps ghee.
  • Once the ghee is nice and hot add cooked rice & moong dal and mash it little bit.
  • Add jaggery syrup, sugar, cardamom powder to the cooked rice and mix it well, cook until jaggery and sugar blends well with the rice. it will take around 1 to 2 minutes. Once done set aside.
  • To the other pan, add 3 tbsps ghee, Once the ghee is nice and hot, add cashews, almonds, raisins, coconut pieces and saute until light golden colour. Turn off the flame, add edible camphor and mix it well.
  • By adding camphor, you will remind divine aroma like tirupati prasadam
  • Transfer the fried ingredients to the rice mixture and mix it well.
  • Serve it hot or warm.

Note:

  • water measurement may varies with different type of rice you use.
  • There are two types of camphor, one (camphor) we use for pooja harathi and the other edible camphor we use for sweet dishes. So before using the edible camphor, better to check it once.
  • Edible camphor is the main ingredient for this dish and do not add too much of edible camphor, can leave bitterness to the pongal.
  • Before adding jaggery make sure the rice is cooked well. if not so rice tends to harden.
  • Serve it hot or warm, if it cools down make it warm and have it you will remind a divine aroma.
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