Sweet pongal or chakkara pongal is a delicacy, traditionally made from freshly harvested rice cooked with dal, jaggery and spiced up with edible camphor and cardamom
Amount of ghee is purely individual taste. The only major difference would be that the sweet pongal may not melt in your mouth. If you are health conscious, you can reduce the amount of ghee and still enjoy without compromising completely on the taste.
If the rice dal mixture is too thick once it is cooked, you can add some water or milk and mash.
Adjust water quantity depending on the quality of rice- new or old. New rice need less water to get cooked when compared to old rice.
The colour of pongal differs with colour of jaggery.
Do not boil jaggery to string consistency.
Ensure very little use of camphor (less than a tiny pinch), otherwise the sweet pongal becomes bitter and dominates the taste of pongal.