Chakra Pongal

A sweet dish in South India especially made during an auspicious occasion and a nice dish for neivediyam for Goddess Mahalakshmi.


Raw Rice – 1 cup

Green gram (Moong Dal) – 1/2 cup

Milk – 1 cup

Water – 3 cups

Jaggery – 2 cups

Cashew nuts – handful

Raisins – handful

edible camphor – a pinch


Please note – Jaggery/ ghee/ cashew/ raisins has no exact measure. So, if you are greedy go ahead 🙂

if you prefer you could add equal portion of milk and water but the shelf life is even more less and has to be had hot and immediately


1.Boil rice and moong dal cook with milk and water, once done sim the flame

2.Meanwhile separately dissolve jaggery in  warm watter and drain to remove impurities

3.keep stirring in a low flame till it gets a little thick

4. Add the jaggery to the rice and dal in sim flame and stir well till it completely gets mixed

5. Roast chashew and raisin in sufficient ghee and add to the above mixture

6. Add edible camphor if you prefer

7. Stir well and put off the gas

Serve it hot

Recipe Contributed By:

Mithra Malini



Time Taken: 20 minutes

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