RECIPE: Chakkara (Sweet) Pongal
1 cup raw rice
1/2 cup SaveAGram split moong dal
1.5 cups milk and 1.5 cups water (may be adjusted depending on the kind of rice), or 3 cups water for a milk-free version
1.25 cup SaveAGram jaggery
1/4 cup ghee
2 tbsp SaveAGram cashew nuts
2 tbsp raisins
1/2 tsp cardamom powder
a pinch of ‘edible’ camphor (pachaikarpuram)
Broil moong dal for a few minutes before washing along with the rice, and keep aside.
Fry cashews & raisins in a little ghee and keep aside.
Boil milk and water in a large heavy bottom / non stick vessel.
When the liquid comes to a full boil, gently add the rice/ moong dal, making sure you keep stirring.
Keep flame on medium high until the milk starts boiling, then lower flame. Keep stirring intermittently to prevent the rice from sticking to the bottom of the pan.
Cook until almost all the liquid is absorbed.
Add jaggery and keep mixing. (Pongal will become a bit watery - just keep mixing)
Add the rest of the ghee & keep stirring until you get a fairly thick consistency.
Add cardamom powder, edible camphor, fried cashews and raisins.
Mix well, and serve warm.
This recipe was contributed by Anu Thyagi.