Aval Sakkarai Pongal or Poha sweet Pongal is prepared with the red rice poha sweetened and cooked with jaggery and moong dal.
Aval Sakkarai Pongal | Poha Sweet Pongal with step by step pictures. Pongal is here and every year I try to cook some variations in the sweet Pongal and this year it is Poha Sweet Pongal.
I have used red rice poha for preparing the Pongal ,you can use the white ones too. It is very easy to cook and taste delicious too.
I have few more posts coming up for Pongal so stay tuned. Click here and here to take a look of what I cooked for last year Pongal.
How to prepare Aval Sakkarai Pongal
2. Dry Roast the moong dal until a nice aroma comes. Allow it to cool down.
3. Wash the moong dal and then cook in water until its completely mashed.
4. Add the Jaggery in ½ cup of water, cook till the jaggery is completely dissolved in water, switch of strain the impurities and set aside.
5. Once the moong dal is cooked add in the poha and continue cooking in the same vessel.
6. To this add in the Jaggery water and mix well. Next add in the edible camphor and crushed cardamom pods.
7. Keep cooking until the Pongal consistency is reached, now add in the ghee and cook for another 5 min. Finally add in the milk and switch off the flame. Roast the cashew nuts and raisins (if using) until golden in ghee and set aside. The garnish it with ghee roasted cashew nuts to the Pongal. Serve hot.
Serve hot .
More Pongal Recipes
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Aval Sakkarai Pongal | Poha sweet Pongal
Standard 1 cup measures 240 ml
Ingredients
- ½ cup Aval / Poha
- 3 tbsp Moong Dal
- 3 cups Water
- ½ cup Jaggery
- Edible Camphor big mustard size
- 3 Cardamom pods
- 2 tbsp Ghee
- 5 Cashew nuts
- ¼ cup Milk
Instructions
- Wash and soak the Poha in water for 10 mins. Then drain the water and set aside.
- Dry Roast the moong dal until a nice aroma comes. Allow it to cool down.
- Wash the moong dal and then cook in water until its completely mashed.
- Add the Jaggery in ½ cup of water, cook till the jaggery is completely dissolved in water, switch of strain the impurities and set aside.
- Once the moong dal is cooked add in the poha and continue cooking in the same vessel.
- To this add in the Jaggery water and mix well. Next add in the edible camphor and crushed cardamom pods.
- Keep cooking until the Pongal consistency is reached, now add in the ghee and cook for another 5 min. Finally add in the milk and switch off the flame. Roast the cashew nuts and raisins (if using) until golden in ghee and set aside. The garnish it with ghee roasted cashew nuts to the Pongal. Serve hot.
Notes
- The Pongal tends to get thick milk after you switch off so add the milk will make it rich and bring the right consistency.
- Use boiled and hot milk.
- You can also use coconut milk.
- You can also cook the moong dal in pressure cooker.
Nutrition
Disclaimer: I am not a nutritionist , the nutrition value provided here is an estimate. It will vary based on the quantity and brands of the products used.
vaishali sabnani
Pongal with poha is interesting and innovative ! The festival recipes are always delicious and divine .
Srivalli
I love this version with poha and the pongal has come out really so well!
Sandhya Ramakrishnan
Did you use red aval. I love the flavor of red aval and often make vellam aval. This is an interesting recipe to make chakkara pongal with aval.
Harini R
Interesting, innovative and flavorful for sure.
Amara’s cooking
Chakkera Pongal looks super delicious. This has been on my to do list for a long time Sharmila, now I have a good recipe. Thanks for sharing.
Saraswathi Ganeshan
Pongal looks very appetizing! Poha would have added unique texture to this recipe!
Suma Gandlur
I sometimes make this version pongal. Simple and flavor filled one.