Skip to main content

Chakrapongali/Sweet Sticky Indian Rice

With Dasara around the corner I thought of sharing a sweet which very often is made as offering to God. For every festival I remember my mom making 2 out of the following four items for prasadam - Palatalikalu, Chakrapongali, Garelu and Pulihora. Today I just wanted to share one of those which is also one of the famous offering in most of the temples - Chakra Pongali.
 Happy Navaratri and Happy Dasara Folks!!


1 cup Rice
1/2 cup Moong dal
2 cups Water + 1 cup Water
3 cups Milk
1 3/4 cups Brown sugar or 1 1/2 Jaggery grated fine
4 tbsp clarified Butter or ghee
Couple of pinches of Cardamom powder
pinch of edible Camphor (pacha karpuram)(Optional)
Cashews and Raisins
Small piece of dry coconut chopped into bite size pieces


Rinse the rice and moong dal and set aside.
Heat 1 tbsp butter in a pan.Add cashews to the pan and fry till golden brown. Take the cashews out of the pan and set aside. Add the raisins to the pan and fry till they bulge. Take the raisins out of the pan and turn off the heat.
To a pressure cooker add the rice, moong dal, edible camphor, chopped coconut pieces, milk and 2 cups of water. Close the lid and place on medium high heat. Let it cook for 5 to 8 minutes or till the pressure comes out from top of the lid heavily. At this point place the whistle and cook it till 4 whistles. Take off the stove and let it rest till all the pressure is gone.
While the rice is cooking, heat another thick bottom pan on medium high. Add brown sugar and a cup of water. Let the sugar melt and let it come to a slight boil. Add the cardamom powder and turn off the heat. Let the sugar syrup mixture cool.
Once the rice is done and sugar mixture is Luke warm, take the lid off the cooker and place it on medium heat. Add the sugar mixture to the rice mixture stirring simultaneously. Let everything incorporate and let it cook for 5 minutes for it to thicken. Add in the ghee, cashews and raisins. Mix well and turn off the heat.
I use brown sugar as I do not like the quality of Jaggery in states. If you have fresh and good Jaggery on hand, use it for this dish with no second thought. The close substitution for Jaggery is Brown sugar. If using Jaggery strain the syrup first before adding to the rice to get rid of impurities.
Do not add hot sugar or jaggery syrup to the rice mixture.


Popular posts from this blog

Andhra royyala vepudu/Andhra style Prawns(Shrimp) fry

My version of shrimp/Prawn curry from my native place popularly known as royyala vepudu. This recipe brings back so many wonderful memories. This being one of my favorite foods and me being a very picky eater growing up, my mom used to give me more of this curry than my brother. Once I grew up, I was told if you leave your favorite food item in the name of god, your wish will come true. My wish came true and I gave up shrimp because this is hands down, the one food I love the most. Been 13 years I gave up Shrimp but still make the curry for hubby dear because this happens to be his favorite too.  Ingredients 3 cups finely chopped Onion Salt per taste(around 3 tsp) 1 tsp Turmeric  2 tsp Coriander powder 6 Green Chillies slit length wise 1 tsp Cumin seeds  3 tsp Ginger garlic 3 to 4 tsp Red chilli powder depending on your spice level 1 tsp Garam masala 3 tbsp Oil 3 tbsp ghee 10 to 15 pieces cashews Handful of Curry leaves, coriander leaves Marinati


Baklava is a Middle Eastern specialty. Baklava is made in many shapes I decided to make them in rolls. Instead of honey I used combination of sugar and honey to glaze and flavored with cardamom. Baklava is made using phyllo dough ; it is available in frozen section where you can find puff pastries in supermarkets. I bought Athens Pyhllo dough at Target. Recipe will make 24 pieces Ingredients 12 sheets of phyllo dough 1 1/2 cup clarified butter 1 1/2 cup ground almond 1 1/2 cup ground walnuts 3 tbsp pistachios 3/4 cup coconut powder 1 1/2 teaspoon cardamom 3 1/4 cup of sugar Syrup 1 1/2 cup sugar 1 cup water 1/8 cup honey 2 teaspoon lemon juice About 2 tablespoon sliced pistachios for garnish Note Be sure to thaw the phyllo dough using the instruction from the package, phyllo dough should be at room temperature before using. Do not open the package until you are ready to use. Unused sheets roll them in clear plastic wrap and refrigerate . Fo

Pulla attu / Sour Dosa

This is one recipe that jogs my childhood memories. People from coastal Andhra especially from village background will for sure be familiar with this Pullattu. There are lot of versions of how to make this tasty dosa. I almost forgot about this item until one of our friend's mom made this for us for breakfast recently. I asked for the recipe from her and here I am posting it for you ..Special Thanks to aunty :) Ingredients For Batter 2 cups thick butter milk(majjiga) 2 cups rice 1 tsp methi seeds(menthulu) salt per taste For Dosa finely minced green chillies, chopped onions and minced cilantro Method For Batter Wash the rice. Soak rice and methi seeds in the buttermilk over night. Then in a mixer jar take rice, methi seeds, the buttermilk in which we soaked the rice, salt and grind to a smooth paste. The batter can be little thinner. Now take the batter into a bowl and leave it in a warm place to let it ferment overnight. Stick it in the refrigerator the next m