Chakra pongali is a sweet that is often prepared during Indian festivals like pongal or sankranti and other pujas at home. It is a sweeter version to ven pongal or khara pongal. Chakra pongali or sweet pongal is made using moong dal and rice, cooked in ghee, milk and jaggery. It is easy to prepare and even healthier since it has dal and milk.
In today’s recipe, the quantities I used are very less. That is because I made it just for myself. But, please check my notes at the bottom of the post to adjust the quantities.
People make chakra pongali in slightly different ways. The recipe I shared is how my mother prepares it. Many people prefer adding sugar instead of jaggery (gur). You can definitely adjust the ingredients as per your preference.
You can also add some dry coconut that is lightly roasted, but I haven’t added it today.
Also, today being varalakshmi vratam, I wanted to prepare a traditional naivedyam sweet along with other pindi vantalu. I have already shared the link for the festival recipes, you can check it here — festival recipes or naivedyam recipes.
Cooking time: 20 mins
Raw rice – 3 tbsp
Moong dal – 1 tbsp
Boiled milk – 1 to 1.5 cups
Ghee – 1 tbsp
Jaggery or gur – 3 tbsp
Cardamom or elaichi powder – a pinch
Cashew nuts – 3
Raisins or kismis – 4
- Heat a pan with 1 tsp ghee.
- Add the cashew and raisins. Let them fry till raisins puff up.
- Transfer to a plate.
- In the same pan, add the remaining ghee.
- Add the moong dal and fry till it changes color lightly.
- Add the raw rice and milk.
- Simmer till the rice is cooked. You might have to add more milk as it cooks.
- Once the rice is soft, add the jiggery and cardamom powder.
- Let the jaggery melt and add the cashews and raisins.
- Mix thoroughly and remove from heat.
- Serve hot or warm.
- I made this just for myself and hence my quantities are less. You can adjust the ratio of the ingredients as per the amount you want to prepare.
- Moong dal to rice should be 1:3 and for ¼ cups of dal and rice, use 1 to 1.5 cups milk.
- Add pistachios or badam (almonds) to make it even richer.
Chakra pongali is best served when still hot, once it cools it becomes more thicker.