Chakkara Pongal

January 30, 2019


ചക്കര 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. 




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Pot logo by Sma-Rtez , used under the Creative Commons license