Very famous dish among most of the Tamilian household..This is often referred to as Sweet Pongal. Although the name refers to this as Chakkarai Pongal, there is actually no sugar added to this pongal and it is only jaggery. This is an essential dish made on the day of Pongal and on Kanu, this is kept as one of the essential dish for the kanupadi.
1. Rice & Moong Dal in the proportion of 1:4
2. Jaggery: (Crushed) : To the proportion of Rice & Moong dal (if rice + moong dal mixture is 1 cup, then jaggery should also be 1 cup)
3. Ghee: 5 tsps
4. Cashew Nuts: 10 to 15
5. Kismis (dry grapes): 10
6. Elaichi powder (cardamom powder): a pinch
7. Boiled Milk: 100 ml
1. Dry roast the rice and moong dal in a kadai for a minute or two
2. In a pressure cooker, add the rice and moong dal and water (if for cooking rice, you add rice water ratio as 1:3, you can add a ratio of 1:4). Add milk also to the pressure cooker and cook it for 8 to 10 whistles
3. Allow the cooker to settle and cool for sometime.
4. In the meanwhile, add the crushed jaggery to the kadai and very little water and start stirring by keeping the stove in sim
5. Once the jaggery dissolves and becomes semi solidal, switch off the stove.
6. After few minutes, filter the jaggery water to remove any residuals and to ensure that the jaggery is clean and pure.
7. Open the pressure cooker and nicely smash the cooked rice and moong dal well and add the jaggery semi liquid to this and keep stirring. You can increase the proportion of jaggery based on the sweet requirements and taste.
8. Add 5 tsps of ghee when the pongal is hot and keep stirring.
9. In a little ghee, fry the cashew nuts and dry grapes and add it to the sweet pongal. Add cardamom powder (a pinch) and serve..