What people like about Chakkarai Pongal?
- The very thought of it is mouth-watering.
- Lifts your mood to one of celebration.
- Harbinger of good events and festivals.
Ingredients:
- Jaggery - 500 grams
- Raw rice - 200 grams
- Moong Dhal - 4 teaspoons
- Ghee - 50 ml
- Milk - 150 ml
- Sugar - 1 teaspoon
- Cardamom - 5 pieces
- Nutmeg - a pinch (powder)
- Cashew - 12 pieces
- Kesari colour - a pinch
- Pachai Karpooram - a pinch
- Raisins - 10 pieces
Preparation:
- Take raw rice and moong dhal in a big vessel and wash well.
- Add 600 ml of water and 150 ml of milk to this mixture and place the vessel in a pressure cooker.
- Switch off the pressure cooker after you hear 4-5 whistles.
- Take the mixture and smash it well and allow it to cool.
- Place a frying pan on the stove and add 150 ml of water and jaggery.
- Heat the pan till the jaggery gets dissolved.
- Filter the liquid to remove impurities.
- Again boil the liquid till the liquid reduces half its quantity.
- Add the rice mixture to the jaggery in the frying pan and add sugar to this. Stir this mixture well till the rice and jaggery gets mixed well.
- Take another frying pan and heat the abovementioned ghee. Cut cashews into pieces. Roast the cashew pieces, raisins and nutmeg powder in this ghee.
- Add this ghee containing roasted cashews and others in the boiling pan containing rice and jaggery.
- Powder the cardamom pieces and add to the above along with a pinch of Pachaikarpooram. (Please note that the cardamom and pachaikarpooram should not be fried).
- Now add Kesari powder with a small quantity of water.
- Mix well and heat the mixture for 5 minutes and switch off the stove.
- After 10 minutes, the delightful Chakkarai pongal is ready to be enjoyed.
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