Sweet Pongal Recipe Sakkarai Pongal Recipe Chakkara Pongal

Sweet Pongal Recipe Sakkarai Pongal Recipe Chakkara Pongal Filter the jaggery syrup to the rice and mix. some people like to thicken the jaggery syrup first and then add to the sweet pongal. if you want to do that, filter the syrup to a separate pot and boil it till it thickens and then add it to the rice. 8. add ½ to ¾ teaspoon cardamom powder. How to make chakkara pongal with step by step photo: firstly, in a pressure cooker take ½ cup rice and ¼ cup moong dal (both soaked for 15 minutes) add in 2¼ cup water and pressure cook for 4 5 whistles. make sure the dal and rice is cooked completely. further in a pan take ¾ cup jaggery and ¼ cup water. keep stirring till the jaggery.

Temple Style Sweet Pongal Recipe Sakkarai Pongal Chakkara Pon If your moong lentils cook faster, then add 2.5 cups water and pressure cook them for 2 to 3 whistles on medium heat. cooking in a pan: you can easily make chakkara pongal on the stove top in a pot or pan. dry roast the rice and lentils first. add them in a pan with 4 to 4.5 cups water and cook until softened. 2) drain the excess ghee (by tilting the spoon on the side of the instant pot liner) and remove it to a bowl and keep it aside. 3) in the remaining ghee add rice and moong dal. 4) roast for 4 minutes with stirring constantly. you’ll notice a slight color change but do not brown them. 5) now add 4 cups of water. Take 1 cup of water to jaggery and mix well, so that it gets dissolved. pour this jaggery water over the cooked rice and dal through a sieve and mix well. pressure cooking strain the rice and dal and put this in a pressure cooker along with milk and let it come to a boil. now cover with a lid. Make syrup out of the jaggery and sugar adding very little water (about ½ a cup). let the syrup boil well and then add couple of teaspoons of ghee. once the rice is cooked, mash it well with a masher or back of a wooden ladle. add this mashed rice, dhal mixture to the boiling syrup and add the rest of the ghee.

Sweet Pongal Festive Sakkarai Pongal Chakkara Pongal Take 1 cup of water to jaggery and mix well, so that it gets dissolved. pour this jaggery water over the cooked rice and dal through a sieve and mix well. pressure cooking strain the rice and dal and put this in a pressure cooker along with milk and let it come to a boil. now cover with a lid. Make syrup out of the jaggery and sugar adding very little water (about ½ a cup). let the syrup boil well and then add couple of teaspoons of ghee. once the rice is cooked, mash it well with a masher or back of a wooden ladle. add this mashed rice, dhal mixture to the boiling syrup and add the rest of the ghee. Prep time: 5 minutes. cook time: 25 minutes. total time: 30 minutes. servings: 6 people. calories: 220kcal. author: sowmya venkatachalam. sakkarai pongal is one of the common and popular dish in tamil nadu and south india. we make this for many festivals and auspicious days for an offering to god (naivedhyam). Transfer the rinsed lentils to a stovetop pressure cooker and roast on medium heat until they are lightly browned (5 6 minutes), stirring frequently. now, add the rinsed rice to the cooker. add 3 and ½ cups of water and stir to combine. cook for 1 whistle on high heat. reduce the heat to low and cook for 15 minutes.