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Chakkar Pongal
Ingredients
2 cups long grain rice
1 cup moong dal (without skins)
1/4 to 1/2 cup fresh coconut cut into
small pieces or shredded coconut
3/4 cup ghee
2 1/2 cup sugar
6 cardamoms
4 tablespoons of raisins and cashews
2 cups milk
21/2 cups water
Cooking Method
1.Dry roast the moong dal on medium heat
for 5 to 10 minutes till it becomes light pink and a nice aroma arises.
2.Cook the rice and moong dal in 2 cups
milk + 2 1/2 cups water in rice cooker or on stove in a pan.
3.In the meantime, while it is cooking melt
the 3 tablespoons of ghee and fry the raisins and cashews on medium heat till
cashews turn light golden, drain them and and fry coconut pieces or shredded
coconut in the same ghee till golden. Set all these seasoning aside. Crush the
cardamom to powder.
4.When the rice gets cooked remove the rice
and place it in a pan large enough to hold it and the sugar. Add sugar, cook on
medium heat till all the sugar is absorbed. Stir it often to avoid burning.
5.After the sugar has been absorbed add 1/2
cup ghee and turn off the stove.
6. Add the fried coconut, cashews,
raisins and cardamom powder. Stir it and let it stay on the stove for 2 or 3
minutes.
Afterwards remove from heat.
Serve warm.
