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# Sweet Pongal Recipe Temple Style
| | |
| -------------- | ---------- |
| **Prep time** | 5 min |
| **Cook time** | 30 min |
| **Total time** | 35 min |
| **Serves** | 8 servings |
Per servings.
| Nutrient | Amount |
| ------------- | -------- |
| Calories | 390 kcal |
| Carbohydrates | 62 g |
| Protein | 4 g |
| Fat | 13 g |
| Saturated fat | 8 g |
| Cholesterol | 30 mg |
| Sodium | 13 mg |
| Potassium | 53 mg |
| Fiber | 2 g |
| Sugar | 51 g |
| Vitamin A | 25 IU |
| Vitamin C | 0.3 mg |
| Calcium | 29 mg |
| Iron | 1 mg |
## About
It is a traditional rich and creamy South Indian dessert recipe made with a combination of rice and moong dal with the sweetness of jaggery. **Sweet Pongal**, or the most commonly known as **Chakkara Pongal** or **Sakkarai Pongal**, is a Tamil Cuisine delicacy. It is typically prepared during the Makara Sankranti or Pongal festival and served as a Prasadam with other festival delicacies.
There are many different ways to make this simple, **Sweet Pongal Recipe**. The traditional Sakkarai Pongal is made with a simple combination of rice, moong dal, jaggery and ghee with cardamom toppings. It can be extended by adding coconut to make it rich and creamy. Further, the rice can be skipped, and thick Poha can be added to make it a rice-free ponga recipe. Lastly, you can use a range of millets and broken wheat if you need a healthy variant.
## Ingredients
### ! for pressure cooking:
* 1 tsp ghee
* ½ cup moong dal
* 1 cup sona masuri rice
* 4 cup water
### !other ingredients:
* ½ cup ghee
* 2 tbsp cashew
* 2 tbsp raisins
* 5 cloves
* 2 tbsp dry coconut
* 2 cup jaggery
* 1 cup water
* ¼ tsp cardamom powder
## Instructions
1. Firstly, heat 1 tsp ghee in a pressure cooker and roast ½ cups moong dal until it turns aromatic.
2. Add 1 cup sona masuri rice and continue to roast on low flame.
3. Add 4 cup water and pressure cook for 4 whistles.
4. Once the pressure is released, make sure to make the dal and rice mushy. Keep aside.
5. In a pan heat ½ cup ghee. Add 2 tbsp cashews, 2 tbsp raisins, and 5 cloves.
6. Roast until the cashew turns golden brown. Keep aside.
7. In a saucepan take 2 cup jaggery and 1 cup water.
8. Stir and dissolve making sure the jaggery is well combined.
9. Boil till the jaggery syrup turns a slightly sticky consistency.
10. Add in fried nuts and boil for 2 minutes.
11. Now pour in the mixture and mix gently.
12. Mix until everything is well combined adjusting the consistency as required.
13. Finally, enjoy Chakkara - Sakkarai Pongal Recipe or Sweet Pongal Recipe offering to God.
## Step-by-step
Firstly, heat 1 tsp ghee in a pressure cooker and roast ½ cups moong dal until it turns aromatic.
Add 1 cup sona masuri rice and continue to roast on low flame.
Add 4 cup water and pressure cook for 4 whistles.
Once the pressure is released, make sure to make the dal and rice mushy. Keep aside.
In a pan heat ½ cup ghee. Add 2 tbsp cashews, 2 tbsp raisins, and 5 cloves.
Roast until the cashew turns golden brown. Keep aside.
In a saucepan take 2 cup jaggery and 1 cup water.
Stir and dissolve making sure the jaggery is well combined.
Boil till the jaggery syrup turns a slightly sticky consistency. Add in fried nuts and boil for 2 minutes.
Now pour in the mixture and mix gently.
Mix until everything is well combined adjusting the consistency as required. Also add cardamom powder for enhanced flavour.
Finally, enjoy **Chakkara – Sakkarai Pongal Recipe** or **Sweet Pongal Recipe** offering to the God.
## Video
## Notes
* Firstly, make sure to roast the dal well to get a nutty flavor.
* Also, adjust the consistency of pongal if you are serving after some time.
* Additionally, adding a generous amount of ghee helps to make Pongal a silky consistency and rich in flavour.
* Finally, **Chakkara – Sakkarai Pongal Recipe** or **Sweet Pongal Recipe** tastes great when served hot.
Original recipe by Hebbar's Kitchen: [https://hebbarskitchen.com/sweet-pongal-recipe-chakkara-pongal/](https://hebbarskitchen.com/sweet-pongal-recipe-chakkara-pongal/)
