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Chakkara Pongal

A popular South Indian sweet dish made with freshly harvested rice and topped with oodles of Aashirvaad Svasti Ghee to give it that taste and aroma.

Serves: 4

Cooking time: 60mins


  • Yellow moong dal - 1/4 cup
  • Chana dal - 1 tbsp
  • Raw rice - 1 cup
  • Milk - 1 cup
  • Grated jaggery - 2 cups(chopped)
  • Cashewnuts - 3 tbsp (chopped)
  • Raisins - 2 tbsp
  • Cardamom powder - 1 tsp
  • Nutmeg powder - 1/4 tsp
  • Saffron - a few strands
  • Aashirvaad Svasti Pure Cow Ghee
  • Water


  • In a pan dry roast the moong dal and channa dal till the raw smell disappears. Keep aside.
  • Mix the roasted dals, rice, milk and 2½ of water and pressure cook for 5-6 whistles or till the rice and dal becomes soft. Keep aside for 15-20 minutes.
  • Heat ¼ cup Aashirvaad Svasti Ghee in a small pan, add the cashewnuts and raisins and sauté on a low flame for a few seconds while stirring continuously. Drain on absorbent paper and keep aside.
  • Combine the jaggery with ¾ cup of water in a deep pan, mix well and simmer till the jaggery melts while stirring continuously.
  • Add the cooked rice and dal and mix well.
  • Add the cardamom powder, nutmeg powder, saffron, roasted cashewnuts and raisins and mix well and cook for another minute.
  • Top it with 1 tbsp of Aashirvaad Svasti Ghee and serve hot.
Recipe prepared by ITC Hotels Chefs

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