Chakkara pongali or Sakkra pongali (Sakkra meaning-sugar or sweet) as it is commonly known as is a sweet porridge of rice & yellow moong dal. There are different ways of preparing this dish & is generally offered to God as “Naivedyam” in many South Indian houses during pooja. It is served as a prasadam in many temples of the South. Generally in temples, it is made with edible camphor to impart a nice fragrance. Rice, Yellow Moong Dal (Split), Sugar, Milk, Water, Dessicated Coconut, Cardamom Powder (Elaichi), Ghee, Dry Fruits 1/2 cup Rice 1/3 cup Yellow Moong Dal (Split) 1/2 cup Sugar , (or rock candy sugar) 1-1/2 cups Milk 1-1/2 cups Water 4 tablespoons Dessicated Coconut 1 teaspoon Cardamom Powder (Elaichi) 4 tablespoons Ghee Dry Fruits , as per preference 5 30 To begin making Chakkra Pongali Recipe (Andhra Style Sweet Pongal), fry the rice & moong dal together in hot ghee until they become aromatic & turn slightly brownish.Add them in a pressure cooker, add the milk, water & cook till idone (say 3 whistles mostly)Meanwhile heat a kadai with a bit of ghee, and fry the dry fruits till done and keep aside.Also fry the desiccated coconut in ghee in the same kadai for 4-5 minutes until it changes colour.Once the rice mix cools down, keep it on stovetop on medium heat & add the sugar, cardamom powder & keep stirring it continuously.You can even add a clove & a bit of crushed edible camphor for additional flavour.The sugar should melt & the porridge should start thickening in approx 8-10 minutes on medium heat.Once the pongali has thickened, switch off the stove & add the dry fruits & toasted coconut. Serve Chakkra Pongali Recipe (Andhra Style Sweet Pongal) as a dessert along with a meal of Steamed rice, Pappu Charu Recipe (Lentil Soup Style Curry), Nalla Karam Podi Recipe, Beetroot Vepudu Recipe and an Elai Vadam Recipe for ann Andhra inspired meal.