Chakkara Pongal Recipe Instant Easy Instant Procedure

Chakkara Pongal Recipe Instant is a traditional South Indian sweet dish made with rice, moong dal (lentils), jaggery, ghee, nuts and aromatic spices, easily prepared in an Instant Pot with simple steps and authentic flavors. This dish, also called Sakkarai Pongal or Sweet Pongal, is traditionally served as a festive offering (prasadam) during celebrations like the Pongal Festival, and can be enjoyed any time you crave a creamy, comforting dessert.

Recipe Card

Ingredients With Exact Quantities

• ½ cup short-grain rice (washed and drained)
• 3 tbsp yellow moong dal (washed and drained)
• 1 cup jaggery (powdered) *
• 1¼ cups water (for cooking rice and dal)
• ¾ cup milk (optional but recommended)
• 3 tbsp ghee (clarified butter)
• 2 tbsp cashews
• 2 tbsp raisins
• ½ tsp cardamom powder
• Pinch of edible camphor (optional for traditional flavor)
• Pinch of salt

* If using jaggery block, grate and dissolve in ½ cup hot water.

Step-by-Step Instructions With Timings

Step 1: Prepare Instant Pot (5 mins)

Set your Instant Pot to “Saute” mode. Heat 1 tbsp ghee until melted. Add cashews and roast for ~1 minute until light golden. Add raisins and saute for another ~1 minute until plump. Remove and set aside. Understanding Chakkara Pongal Recipe Instant is essential.

Step 2: Roast Dal (3 mins)

In the same pot, add remaining ghee and add yellow moong dal. Dry roast for about 2–3 minutes until it turns fragrant and slightly golden (don’t brown it). This enhances aroma and texture.

Step 3: Add Rice, Water & Milk (2 mins)

Add the washed rice to the pot with dal. Pour in 1¼ cups water and ¾ cup milk. Stir and scrape down any bits stuck to the sides. Add a pinch of salt to balance flavors. Close the lid and set the steam release to “Sealing.”

Step 4: Pressure Cook (10 mins)

Press “Pressure Cook” or “Manual” on High and cook for 10 minutes. It takes ~10–12 minutes to build and release pressure naturally. After cooking, let it naturally release for at least 10 minutes. This relates to Chakkara Pongal Recipe Instant.

Step 5: Add Jaggery & Flavor (8 mins)

Open the lid. Add powdered jaggery and cardamom powder. If using edible camphor, add it now for a temple-style aroma. Stir well and press “Saute” again on Low/Normal for ~5–8 minutes until jaggery melts completely and the mixture thickens. Add roasted cashews and raisins back into the pongal.

Step 6: Serve (Instant)

Serve hot with a drizzle of ghee on top. The pongal will thicken as it cools; add a splash of hot milk or water if you prefer a looser texture.

Pro Tips From Personal Cooking Experience

• For best texture, soak the rice and dal in warm water for 10 minutes before cooking. This helps them cook evenly in the Instant Pot.
• I personally recommend using dark jaggery instead of light for a richer color and deeper caramel flavor.
• Do not rush the natural pressure release — it continues cooking the rice and dal to creamy perfection.
• If your jaggery has impurities, dissolve in hot water and strain before adding to the pongal.
• What surprised me most is how adding a pinch of edible camphor transforms the aroma to temple sweets you find at festivals.

Chef’s Notes

Substitutions

• Milk Alternatives: Use coconut milk instead of dairy milk for a richer, dairy-free version. It creates a slightly different but delightful flavor.
• Nut Options: Almond slivers can replace cashews if preferred.
• Sweeteners: You can swap jaggery with unrefined brown sugar but note the flavor and color will be lighter.

Storage Tips

• Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheat gently on the stove or microwave with a splash of milk to regain creamy texture.
• Do not freeze jaggery-based desserts; they change texture once thawed.

Nutrition Information Per Serving (Approximate)

Values based on standard Sweet Pongal nutrition analyses — actual may vary based on ingredients and quantities. Learn more about Chakkara Pongal Recipe Instant.

Frequently Asked Questions

Can I make this without milk?

Yes — water alone works, though milk adds richness and creamy texture.

Why did my pongal become too thick?

This happens if jaggery syrup is added too early or water is insufficient. Add hot water/milk while reheating to adjust consistency.

Can I make this in a stovetop pressure cooker?

Yes — follow the same steps but cook for ~3–4 whistles on medium heat, then add jaggery mixture.

About Chakkara Pongal

Chakkara Pongal, also called Sakkarai Pongal or Sweet Pongal, is a beloved festive dish from South India combining rice and lentils sweetened with jaggery and seasoned with cardamom, cashews and ghee. It is commonly made in temples and homes during harvest celebrations.