Chakkarai Pongal or sweet pongal is a very popular offering in temples as well as in homes during festivals. Generally rice and moong dal are cooked and jaggery syrup is added for the sweetness. In this recipe, I have used Poha/aval which is very versatile. If cooked moong dal is ready, this pongal can be made within ten minutes. Try this delicious recipe using millet Aval for this Navaratri festival.
Ingredients:
- 1 Cup Any Millet Poha/Aval/Flattened Millet
- 1/2 Cup Cooked Moong Dal
- 1 Cup Jaggery
- 1 Cup Jaggery
- 1 Cup Jaggery
- 1 Cup + 1/4 Cup Water
- 2 Tbsp Ghee
- 2 Tbsp Roasted Cashew Nuts
- 1/4 Tsp Cardamom Powder
- A pinch of salt
- A pinch of salt
- A pinch of salt
- A pinch of Edible Camphor/Pachai Karpooram
Directions:
- Place the millet poha/aval in a sieve and wash under running water. Drain the excess water. Keep aside.
- Heat a pan add jaggery and 1/4 Cup water. Once the jaggery melts completely, strain the impurities and heat again till it becomes slightly thick. Now add 1 Cup water.
- Add the cooked moong dal, mix well and bring it to boil. Keeping the heat on lowest possible, add the drained poha and mix well. Allow it to cook for few minutes. Let it absorb the moisture.
- Add salt, edible camphor and cardamom powder. Once it becomes thick, turn off the heat. Add ghee and roasted nuts. Mix well.
- Let it remain in the pan on retained heat. This helps to absorb the moisture further.
Note:
- Any millet Poha/aval can be used for this recipe.
- Dry roast 1/4 Cup moong dal slightly, soak for 30 minutes and cook for 5 whistles. This measure gives 1/2 Cup after mashing.
Made this with Barnyard millet flakes and the recipe is fail proof. Made Yummy Pongal.
Thanks a lot
Kodomillet poha sakkarai pongal tastes amazing.
Hi Bala,
Extremely happy to get a validation from you. Pongal looks so divine!