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Chakkera Pongali / Sweetened Rice

VegCookBook by Praveena
South Indian traditional festive sweet dish with rice & lentils, along with a (generous) usage of ghee / butter.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Dessert
Cuisine Indian
Servings 4 servings

Equipment

  • Sauce Pan / Vessel (for stove-top method)
  • Instant Pot or Electric Pressure Cooker (for IP method)

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

Instructions
 

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).

COMMON STEPS (for both methods):

  • 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.
    Next, add the dry fruits, nuts and fry them until they turn golden brown.
  • Transfer all the cooked rice and dal, sugar, elaichi powder and saffron strands.
    Mix up everything thoroughly from all sides, such that the rice, dal and sugar are coated over each other. 
  • Let the pan sit on the stove with flame for up to 3-4 mins, for the sugar to melt up completely.
    Keep mixing in between, gently mash the rice using the ladle to make it mushy. (if you prefer)
  • Add all the remaining ghee / butter to the pan.
    Mix up the the butter / ghee. Add more ghee if needed.
  • At a stage the ghee releases from the sides of the pan, this takes 3-4 mins. 
    Then, remove the the pan from stove top and transfer to serving bowl. Done!!

Notes

Please see the MAIN POST for step wise pics & RECIPE TIPS!
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