Chakkara Pongal is one yummy dessert that is prepared with rice, milk and jaggery. This is usually made along with ‘Paal Pongal’ on Sankranti. Though the name says ‘Chakkara’, which means sugar this is prepared with jaggery and makes it rich not only in calcium but also iron. The procedure is almost similar like Paal Pongal. Now to the recipe.
Measurements are for the freshly harvested raw rice (pudhu pacharisi). If you are using an old stock you might need more milk.
Raw Rice: 1 cup
Milk: 5 cup
Jaggery: 1.75 cup
Ghee: 1 tsp
Raisins: ¼ cup
Cashew nuts: 10
Wash and soak the rice in water for at least 30 minutes.
Add 200 ml of water to the jaggery and in a pan heat it until it is dissolved. Strain it and remove the impurities if any. Add the strained liquid to a pan and let it boil. The jaggery should reach a consistency such that, if you drop in a bowl of water it should not dissolve and it should roll instead. Keep this ready separately.
In a pan add ghee and roast the raisins and cashews until golden brown and keep it aside.
In a heavy bottomed pan/non – stick pan add 1 cup of milk and let it heat for some time. Then add the soaked rice and in medium flame let it cook, keep stirring often so that the food is not burnt. When the milk is reduced, add more milk (the milk should be added in parts) and let it cook in a medium flame stirring often. Once the rice is cooked and all the milk is absorbed/reduced, now add the liquid jaggery and mix. Let it cook for another 2-5 minutes. Switch off the flame. Garnish with roasted cashews and raisins.
Quick Peek: Enjoy!
- If your raw rice is not freshly harvested then you may require 8-10 cups of milk.
- Add liquid jaggery only after the rice is cooked. If you add in the beginning milk will curdle and the rice will not be cooked.
- You can also add little water and reduce the milk if you prefer. This is not followed in the authentic recipe though.