Chakkarai Pongal (Sweet Pongal)

Pongal is a most popular 4-days festival in India.Chakkarai Pongal or Sweet Pongal, is exclusively prepared for this festival, which occurs in the month of mid-January. It is like Thanksgiving to mother nature. It is prepared using the fresh harvested rice, lentils, ghee, dry fruits and offered to Sun God.  

Lets see the preparation of this delicacy. 

Ingredients :

Rice - 1/2 cup
Moong Dal/Paasi Paruppu - 1/4 cup
Jaggery - 1 cup
Cashew Nuts - 2tbsp
Raisins - 3 tbsp
Cardamom powder or pods - 1/4 tsp or 2-3 

Ghee / Clarified butter - 1/4 cup
Ghee for jaggery syrup - 1/2 tbsp
Water - 1/4 cup for melting jaggery
Water - 2 1/2 cups to cook dal and rice
Method :

1. In a kadai/pan, dry roast raw rice and moong dal separately, until its hot. Moong dal will start changing colour to golden brown. Turn off the flame and transfer to a plate.
2. Pressure cook the raw rice and moong dal together in 2 1/2 cups of water and mash it well after pressure releases.
3. Meanwhile in a pan, add 1/4 cup water and melt the jaggery in medium-low flame. Filter the liquid when you see impurities floating on top. Add again to the pan and cook. Once the liquid starts boiling add 1/2 spoon ghee
4. Add mashed rice and dal to the jaggery syrup and let it cook for 2 minutes. Add the cardamom powder at this stage.
5. In a tadka pan/talimpu karandi, add 1 tbsp ghee and fry the cashews first on a low flame. Then add the raisins. Once it bulges remove from flame. Add both to the cooked sweet pongal.
6. Cook for a few more minutes until everything combines well and serve hot.

You can never go wrong with this recipe if the above steps are followed correctly.

DIVI !!