Chakarai Pongal: A Traditional South Indian Sweet Rice and Black Gram Pudding Recipe for Makar Sankranti

Chakarai Pongal is a delightful sweet dish from South India. It is often made during the Makar Sankranti festival. This dish combines rice and black gram with jaggery, ghee, and spices. The result is a rich, buttery pudding that is both comforting and festive. Chakarai Pongal is a popular dessert in Indian cuisine, enjoyed by many for its unique flavour.

• ½ cup white rice
• ½ cup moong dal (dhal)
• 4 cups water
• ¼ cup chopped cashew nuts
• ¼ cup white raisins
• 1 tablespoon cardamom powder
• 1 cup ghee (or butter)
• ¾ cup jaggery
• ¼ cup milk

• Pot or pressure cooker
• Pan for melting jaggery
• Separate pan for frying nuts and raisins

Procedure

1. Cook the rice and dal together with four cups of water in a pot or pressure cooker until mushy.
2. Melt the jaggery with one cup of water in a pan.
3. Add cardamom to the melting jaggery.
4. Mash the rice and dal mixture well and add it to the pan of jaggery.
5. Stir well and cook on low heat until the mixture comes together.
6. Heat four tablespoons of ghee in a separate pan and fry cashews until golden brown.
7. Add raisins to the pan and fry for a few more seconds until they swell up.
8. Add the nuts and raisins into the pongal mixture.
9. Serve hot with an additional dollop of ghee.

Nutritional Values