Chakkarai Pongal or Sweet Pongal is the main dish made during the Pongal festival (which is the harvest festival of Tamil Nadu). It is also made on all important functions or festivals at home. They are also offered as Prasadam in most of the temples. This recipe is another of my mother's treasures and an ultimate sweet dish.
Ingredients
- 1 cup Rice (Sona Masoori)
- 1/2 cup yellow moong dal
- 2 cups Water
- 3 cups Milk
- 2 1/2 cups Jaggery
- 3/4 cup ghee
- 1 tbsp ghee
- A pinch of cardamom powder
- A handful of Cashews and Raisins
- Wash and add the Rice and Dal to the pressure cooker along with milk and water. Cook for 6 whistles.
- Melt the jaggery in a big pan with 1/2 cup water and allow it to boil. Pour 1/4 tsp of the jaggery syrup in 1/2 cup water. If it dissolves then the jaggery syrup should still boil. If you can make it into a small ball, then simmer the stove.
- Mash the cooked rice and dal and add it to the jaggery syrup. Be careful while adding as it may splutter.
- Then add the 3/4 cup ghee and cardamom powder to it and mix well. Simmer for 2 more min and switch off.
- Heat 1 tbsp ghee in a small pan and fry the cashews and raisins and pour it over the chakkarai pongal.
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