Chakkara Pongali
November 18, 2013

A sweet rice dish made during Sankranthi,the harvest festival of Andhra Pradesh

Cuisine Andhra
Course Main Course
Serves 6
Method Bake
Difficulty Hard
Cook Time 45  minutes
  • Cuisine Andhra
  • Course Main Course
  • Serves 6
  • Method Bake
  • Difficulty Hard
  • Cook Time 45  minutes
Ingredients
raw white rice
1   cup
yellow moong dal
1/2   cup
grated jaggery(adjust sweetness)
2   cup
pinch of salt
 
pinch of black pepper powder
 
pinch of edible camphor
 
cardamom powder
1/2   teaspoon
full fat milk
2   cup
ghee(clarified butter)
3   tablespoon
cashews
12-15  
raisins
2   tablespoon
grated coconut
1/4   cup
rock candy pieces(optional)
1   tablespoon
Instructions

1. Mix the rice and moongdal and cook with 4 1/2 cups water so that it is really soft.

2. Heat ghee in a pan, roast the cashewnuts and raisins till golden brown. Remove from pan, keep aside.

3. In the same pan, add the coconut and toast and keep aside.

4. In the same pan add the milk and jaggery and let the jaggery melt.

5. Add the cardamom powder, camphor powder, salt and pepper powder and mix.

6. Add the rice and dal mixture and mix. Add the toasted cashews, coconut and raisins. Let it simmer 5 minutes and turn off flame. You can garnish with rock candy pieces.Can be served warm or let cool completely and refrigerate until chilled. You can substitute jaggery with granulated sugar.You can add another half cup of jaggery if you think it is not sweet enough or reduce if you think its enough sweet,few types of jaggery aren't very sweet so adjust as per your taste.