Brown Rice Chakkara Pongal | கைக்குத்தல் அரிசி சர்க்கரை பொங்கல்
Kalyani
Brown Rice Chakkara Pongal is a delicious Brown Rice - Jaggery pudding made in Southern India for festivals and special ocassions. Served as an offering to the Gods.
Cuisine Iyengar Cuisine, South Indian, Tamilnadu Cusine
Servings 4servings
Calories 649kcal
Equipment
Pressure Cooker
Pots and Pans
Thick Bottomed Pan
Ladle
Wooden Masher
Ingredients
1cupBrown Ricehere 1 cup = 40 grams
2TBSPSplit Green gramMoong dal
1.5cupsJaggeryGrated - I used Paagu Vellam
3TBSPClarified butterGhee, split use
1/2cupMilkLow fat
1/16tspEdible CamphorPachaikarpooram
1/2tspCardamom powder
3Saffron Strands
1/8tspNutmeg powderOpt. but recommended
1tspCashewshalved, skip for nut allergy
1tspAlmonds sliced thin or halved, skip for nut allergy
1tspGolden Raisins
Instructions
Prep
Wash brown rice well and soak for at least 30 mins. In the meanwhile, roast the moong dal till fragrant.
Also, powder cardamom, slice the almonds and fry raisins and almonds in 1 tsp ghee for 30-45 seconds till golden and crunchy and keep aside.
How to make Brown Rice Chakkarai Pongal
In a deep bottomed vessel, add the soaked and drained rice, roasted moong dal, half of the saffron strands, Milk, and 2 cups of water and pressure cook for 4-5 whistles.
Once the pressure comes down, mash up the mixture and keep aside.
In a thick bottomed pan / non stick, melt the jaggery with little water. If the jaggery is of high quality, no need to strain. Else strain and return to the non stick pan.
Now add the cooked rice-dal-milk mixture and slowly mix on low flame for 10-15 mins till it mixes well and comes together as a mass.
Add the remaining ghee now along with the edible camphor and cardamom powder.
If using nutmeg, add at the very end.
Serve warm topped with the fried nuts.
Notes
Pro Tips to make Perfect Temple Style Chakkara Pongal
Soak Rice for at least 30-45 mins, If using hot water, wash and soak for at least 20 mins
Addition of moong dal is optional, although we love the creaminess it provides
Add low fat milk to achieve the creamy consistency- this also cuts down the amount of fat / ghee this dish needs
Roasting of moong dal adds an aroma that is classic to Chakkara Pongal.
Do not add all the ghee at one go, let it simmer and add it in stages as per recipe given
Use dark coloured jaggery for best results. The jaggery simply needs to melt as a sauce, no thread syrup consistency needed
Make sure the syrup and cooked rice-dal mixture are both warm when mixed, else it coagulates unevenly and you may need more jaggery which becomes unsavoury
Be sure to cook the rice-dal mixture in the pressure cooker / Instant Pot for atleast 5-6 whisles (or about 10-12 minutes in the Instant Pot). Let the pressure drop completely in either method.
Once the pressure drops, mash it well for about 4-5 with a heavy ladle or a wooden masher as shown in the picture - this also helps to achieve the gooey consistency
After adding the jaggery syrup, cardamom powder and remaining ghee, do not simmer too much - the pongal thickens considerably after cooling