Chakkara Pongal
January 30, 2019ചക്കര പൊങ്കൽ
Ingredients:
- Raw rice : 1/2 cup
- Moong dal : 1/4 cup
- Jaggery powder : 1/2 cup
- Cashews : 6 nos
- Ghee : 4 tbsp
- Raisins :10 nos
- Edible camphor : a small pinch
- Water for pressure cooking (approx 3 cups)
Method:
- Roast rice and moong dal in a medium flame for 2 or 3 minutes. No need to brown them.
- Now remove from fire and rinse it well. Then pressure cook it adding approx 3 cups of water.
- After 7 to eight whistles remove from fire. Cool it, open and check whether it cooked properly. Mash it with a spoon, the consistency is like khichdi.
- Meanwhile melt the jaggery adding 1/2 cup water and strain it directly to the rice mixture. Add the edible camphor and crushed cardamom.
- Return to fire, mix well and boil for 2 minutes. Remove it from fire. When it cools it will become thick.
- Heat the ghee, fry cashews and rasins and pour it along with the ghee and mix well.
0 comments