chekkara ponagali



Chekkara pongali is Andhra's traditional sweet...the easiest, quick and tasty sweet...we usually prefer to make this sweet on occasional days like festivals or some other...this sweet is made as prasadam (an offering to god) in temples..My mom used to make this very often ...basically i don't like sweets..but i love to eat this sweet..i love to eat the sweet that got stick to the bottom of the will be  slightly fried ..and i love searching coconut pieces from the sweet and eat them....i will give the recipe of this simple and delicious sweet..try it....enjoy eating...:-)


rice  3/4th cup
moong dal 1/4th cup (pesara pappu)

sugar 1 cup
jaggre 1 cup ( bellam)
cashew nut
small coconut piece
little elachi powder (optional) (yelukaya podi)
For one glass...rice should be 3/4th and the remaining part should be filled with moong dal..wash dal and rice well and cook it normally as u cook rice everyday..measure water as usually you measure for 1 glass rice..(usually for normal rice we add two glass of water)..
when the rice is cooked...let it cool down  for some time...for that if u can spread rice in some plate , it get cold soon..
now take the rice in another vessel and keep it on stove..measure  two glasses of sweet to one glass rice and pour it on the top of the rice..stir it that the sweet gets melted and the rice absorbs the sweet.
here for sweetness , instead of taking two glass of   only sugar   or only jaggre(bellam) ..we should take one glass sugar and one glass jagree so that it tastes very good.
keep stirring the sweet  until the jagree and sugar can see the rice cooking in the sweet...when the sweet is completely the rice should be loose and sticky while offing the flame...later the rice will absorb all the stickiness and becomes normal..
(thinking it is very loose ..if you keep the sweet on flame for more time..until it becomes normal..later after one hour or so the rice becomes too we should stir the sweet on the flame only till the jagree wont take more than 10 minutes...stove should be on medium flame)
chop the coconut into small pieces .
Heat another frying adding at least two spoons of ghee ..when the ghee is enough fry kaju/cashew nuts/ jeedipappu, raisins/dry kiss-miss  and chopped coconut pieces...
fry all of them one after the other and add them  to sweet..
pour the remaining ghee in the frying pan on the sweet...
mix it well so that the nuts and coconut pieces gets evenly spread in the sweet..
sprinkle the elachi powder while cooking for good smell (optional)
that's it!...isnt it easy and simple.....
trust me it will be tasty too....if the sweetness is correct..

Note:-the actual measurement of sweet to rice is 1:2 ...for one glass rice and dal...add 2 glasses of sweet..
if u feel the sweetness is can reduce and add you can add 1 and half glass of sweet....
You also can add half cup of milk to the rice while the jaggery is melting in rice to get nice color.

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