Chakkara Pongal Recipe Milk Easy Cooking Sweet

Chakkara Pongal Recipe Milk is a beloved South Indian festive sweet made with rice, moong dal, milk and jaggery or sugar that yields a creamy, rich, aromatic dessert perfect for celebrations and everyday indulgence. This sweet dish, also called Chakkara Pongali or Sakkarai Pongal, has deep cultural roots in festivals like Pongal and Sankranti, symbolizing prosperity and togetherness. For cultural context on this traditional dish and its variations, check out the Pongal Wikipedia page which explains its origins and variants.

Recipe Card

Ingredients List

• 1 cup Raw rice (short-grain like Sona masoori)
• ½ cup Moong dal (yellow split mung beans)
• 1 cup Milk (full-fat preferred)
• 3 cups Water
• 2 cups Jaggery, grated or broken (or 1 cup sugar + 1 cup jaggery)
• ½ teaspoon Cardamom powder
• 10–12 Cashew nuts
• 2 tablespoons Raisins
• 3 tablespoons Ghee (clarified butter)
• Pinch of salt

Step-By-Step Instructions

1. Prep Ingredients (5 mins)

Rinse the raw rice and moong dal together until the water runs clear. This ensures that your Chakkara Pongal texture stays smooth and creamy. Setting up all ingredients before cooking makes the process faster.

2. Cook Rice And Dal (15 mins)

In a heavy bottomed pot or pressure cooker, add the rinsed rice and moong dal with 3 cups water and a pinch of salt. Pour in the milk as well. Cook on medium heat until the rice and dal are soft and mushy. If using a pressure cooker, cook for ~3–4 whistles on medium flame. Keep watch so it doesn’t stick to the bottom. Understanding Chakkara Pongal Recipe Milk is essential.

3. Prepare Sweet Jaggery Syrup (10 mins)

While the rice/dal cooks, take jaggery and 1 cup water in a pan. Heat on medium flame until jaggery fully dissolves. Strain through a fine sieve to remove impurities. Set aside this golden syrup. You can substitute jaggery entirely with sugar if preferred.

4. Combine And Simmer (8 mins)

Once the rice/dal is cooked mushy, add the warm jaggery syrup into the pot. Mix gently. Keep stirring on low flame for 5–7 mins so the jaggery and milk blend into the rice/dal. The mixture should thicken but remain moist.

5. Roast Nuts And Finish (7 mins)

Heat ghee in a small pan. Roast cashews and raisins until golden. Add cardamom powder to this and immediately pour into the simmering Chakkara Pongal. Mix gently so the flavours infuse evenly. Remove from heat. This relates to Chakkara Pongal Recipe Milk.

6. Rest And Serve (5 mins)

Let the Chakkara Pongal rest covered for a few minutes so it sets slightly. Serve warm or at room temperature in small bowls. Garnish with extra roasted cashews if you like.

Pro Tips From Personal Cooking Experience

When I visited Tamil Nadu during Pongal festival season, I watched families make this dish in large clay pots and let it boil over — a symbolic moment signifying abundance. The aroma of ghee and jaggery lingering in the air was unforgettable. I personally recommend slightly browning the jaggery syrup before adding it; this deepens the caramel-like richness of the final dish.

• Use full-fat milk for a rich texture. Low-fat milk can make the Pongal less creamy.
• If jaggery is too sweet for you, balance with a bit of sugar or reduce jaggery slightly.
• Stir often near the end to prevent sticking and burning at the base.
• For a slight festival feel, add a pinch of edible camphor (food-grade) — very little though!

Chef’s Notes

Substitutions

• Milk: Use almond or coconut milk for a dairy-free variant — adjust water accordingly.
• Jaggery vs Sugar: Traditional recipes use jaggery. If using only sugar, dissolve in half cup water before adding.
• Nuts: Almond slivers or pistachios also work well.

Storage Tips

Chakkara Pongal keeps well in an airtight container in the refrigerator for up to 3 days. Reheat gently with a splash of milk or water to loosen its texture before serving. This makes it perfect for festive leftovers. Learn more about Chakkara Pongal Recipe Milk.

Nutrition Information Per Serving

Typical nutrition per serving for sweet pongal is ~272 calories, but may vary with amount of ghee and jaggery used.

Frequently Asked Questions

Can I make Chakkara Pongal without milk?

Yes. Traditional sweet pongal sometimes omits milk entirely and uses water instead. Milk adds creaminess and richness, so if you skip it, ensure enough water for the desired texture. For more background on sweet pongal ingredients, see this recipe reference.

What is the authentic way to serve Chakkara Pongal?

In South India, especially in temples and during festivals, Chakkara Pongal is served as prasadam (offering) and enjoyed warm with roasted nuts and ghee topping.

Can I use coconut milk instead of dairy milk?

Yes — coconut milk gives a lovely tropical aroma and richness. Use a combination of coconut and water for best results, as shown in other pongal variations.