Name: Chakkera Pongali / Sweetened Rice
Prep time: 20 min
Cook time: 10 min
Total time: 30 min
Ingredients: 1½ cups Cooked Rice ((for method 1) OR); 1 cup Uncooked Rice grains ((for method 2)); ¼ to ½ cup Chana Dal / Split Yellow Lentils / Senagapappu; ½ to ¾ cup Sugar; as required Water ((for washing & cooking)); 1 fistful Dry Fruits and Nuts; 6 to 8 tablespoons Ghee/Butter ((unsalted)); ½ teaspoon Cardamom / Elaichi Powder; 7 - 8 strands Saffron

Recipe Cooked, Photographed and Written by Praveena

PrepTime:20 mins CookTime:10 mins Cuisine:Indian

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Chakkera Pongali / Sweetened rice, is a traditional recipe generally offered in South India Temples. Where, Chakkera means Sugar.

Its mainly, by default, prepared / preferred during a festival called Makara Sankranthi during January, especially in South Indian states. Its not said this dish cannot be made any other time of the year/occasion.

I prepare this sweet dish every year compulsorily for Sankranthi and even for major festivals. It takes just exactly 5 to 10 mins to prepare this Pongali, if you have cooked rice – dal ready with you.

chakkera pongali / sweetened rice / sweet pongal made in instant pot

Possible Alterations in the recipe, ‘Chakkera Pongali / Sweetened Rice’

Vegan options: It can be categorised as a dairy free dish, if you can eliminate the ghee/butter part. But, I must say, whole of the flavour of this platter reveals only after adding the ghee/butter.

If not, slightly reduce the amount of ghee I mentioned. But vegans, can use any plant based butter (unsalted) which works for sure.

To replace Sugar: Sugar is called as Chakkera in Sanskrit language. Hence, this recipe is generally made using sugar only. In case, you wish to alter sugar with jaggery, try to use same amount of grated jaggery / bellam / gud.

Other lentils to use: Instead of Chana dal, you can use Yellow Mung Dal.

Health Benefits of ‘Chakkera Pongali / Sweetened Rice’:

Chana Dal / Split Yellow Lentils / Split Polished Chickpeas are an excellent source of vegetarian protein. They are low in carbs, hence suitable for weight loss diet. And so is also apt for Diabetic friendly diet plan. Other benefits would be its easily digestible & is high in fibre.

Rice is high in carbs and starchy fat. And so, this sweet dish not only can be served as a dessert of a 3 course meal, but can also be considered as a portion of the main meal.

Ghee / Butter is rich in calcium, protein & anti-oxidants.

To conclude, this recipe is a Gluten free, lentil based, protein rich, carbs filled Indian sweet dish!

chakkera pongali / sweetened rice. Sweet Pongal, South Indian Andhra traditional festival recipe made with lentils and ghee in Instant Pot.

Before starting to cook, don’t forget to see the Tips mentioned at the end.

My other dessert/sweet recipes here⇒ Desserts / Mithayi

Indian festival recipes collection⇒ Traditional Indian Recipes for Festivals / Panduga Nayivedyalu

Festive platter collections here⇒ Vindhu Bhojanam / Festive Lunch

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Ingredients:

Cooked Rice – 1½ cups (for METHOD-1 in procedure)
(or) Uncooked Rice grains – 1 cup (for METHOD-2 in procedure)
Chana Dal / Split Yellow Lentils / Senagapappu – ¼ to ½ cup
Sugar – ½ cup to ¾ cup
Water – for washing & cooking
Dry Fruits & Nuts – one fistful
Ghee / Butter – 6 to 8 tablespoons
Cardamom / Elaichi – 4
Saffron – 7 to 8 strands

Special Ingredients:

Chana Dal / Split Yellow Lentils / Senagapappu
Ghee / Butter

Step Wise Pics Procedure for ‘Chakkera pongali / Sweetened Rice’:

PREP WORK:

METHOD-1: If left-over rice / already cooked rice is used

Stove Top Method Cookind Dal alone:

Wash the chana dal/ senagapappu twice.
Take into a vessel, add 2 cups of water.
Let them cook under medium flame for 10 mins. Switch the flame OFF, set aside.

Instant Pot Method Cooking Dal alone:

Wash the chana dal/ senagapappu twice.
Take them into the Instant Pot, add water just to soak the dal.
Close the IP lid.
Set >>> MODE to PRESSURE COOK, time to 3 mins, PRESSURE LEVEL to HIGH PRESSURE, valve to SEALING.
When the IP beeps after the timer is done, switch the gadget off.
Open the lid only after NPR (natural pressure release).

METHOD-2: If uncooked rice grains are used

Stove Method Cooking both Rice-Dal together:

Take both the rice grains and chana dal, together into a vessel, wash them thoroughly 2 to 3 times.
Add 3 cups of water, close with lid, let them cook on low flame, for about 20 mins.
Stir once in between, if required add ¼ cup of water more.
Switch the flame off.

Instant Pot Method Cooking both Rice-Dal together:

Take both the rice grains and chana dal, together into the Instant Pot vessel, wash them thoroughly 2 to 3 times.
Add 2 cups of water, close with IP lid.
Set the Mode to Pressure Cook, Time to 5 mins, Under HIGH PRESSURE, and set the valve to SEALING.
When the IP beeps after the timer is done, switch the gadget off.
Open the lid only after NPR (natural pressure release).

Cooking Steps (common to both above methods):

Now, chop the nuts keep aside. Take a pan , (big enough to fit in the entire dish) put it on stove top under medium flame. Add a tablespoon of ghee / butter into the pan, let it heat. Add the dry fruits, nuts and fry them until they turn golden brown.

Adding rice,dal,elaichi powder and saffron strands into the pan

Mixing up everything, except ghee/butter

before switching the flame off, while making chakkera pongal using instant pot. — ***At a stage the ghee releases from the sides of the pan, this takes 3-4 mins. Now mash the rice, just coarsely..***

Tips:

Vegans, can substitute the ghee/butter with coconut oil .
You can use already cooked rice or get the rice – dal cooked together.
Be generous while adding the ghee/butter, this itself enhances the taste of the entire dish.
I use only unrefined raw cane sugar rather than the refined white sugar. But you can use any.
I added the saffron strands as it is. You can put them in hot water, for a while and then add to the pan along with the water.
You can add small pieces of dry coconut while frying the dry fruits. I did not have them while I was making the Pongali, hence I could not.
Storage: This dish stays fresh up to 1 day at room temperature and 3-4 days when stored in the refrigerator.
You can re-heat before serving.

Result:

Of course, Chakkera pongali / Sweetened rice, would be sweet in taste and the flavour of ghee/butter dominates even before you start eating it.
The chana dal / split lentils, fill its part in every spoon, which adds the extra relish.
This sweet dish has rice and dal/pulses in it, and hence it is protein rich, nicely fills in the gap of carbs and makes it easily digestible by the body.

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