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Chakra Pongal/ Sweet Rice (Dairy Free)

Written By Srimathi Mani on Friday, July 18, 2008 | 11:38 AM

Yesterday it was Guru Purnima and I decided to make something for prasadhum(offerings). I went through all the possible sweets that I can make with a constraint of preparing something that was lactose free and moung dhal free. So Chakra Pongal slightly modified was chosen. There are many ways in making this very delicious sweet rice. During Pongal (South- Indian Harvest Festival) they basically cook the rice in milk. While, in temples or as general offerings its sometimes made without milk so that it would last longer in warm climatic conditions. I chose the non-dairy version and in spite of all the mistakes I made here and there I still pulled it off. The major spice in this Chakra Pongal is Nutmeg. This is my entry to Think Spice : Nutmeg event hosted by My Diverse Kitchen for the month of July.



Gadgets:

Pressure Pan
A bowl that would fit inside the pressure pan
Cooking pan
Mixing spoon
Bowl
Wok
Nutmeg grater
Kettle
Cooking camphor - less than a pinch ( a little goes a long way)



Ingredients :

Long grain rice - 1 cup
Channa Dhal - 1/4Th cup
Jaggery - 1 1/2 balls of jaggery broken into pieces
Nutmeg - 1
Cashew Nut - 1/4Th cup cut into small pieces
Raisins - 1/4Th cup
Butter - 2 tbsp
Water - 3 for rice,2 cup for Jaggery, 2 cups for the pan




Preparation:

1. Heat 7 cups of water in the kettle.

2. Heat the wok and dry roast the channa dhal and then the rice.

3. Wash the rice and dhal and then add 3 cups of hot water from the kettle.

4. Add 2 cups of hot water into the pressure pan and turn on the heat and place the bowl with rice in the pressure pan.

5. Pressure cook it on medium heat and for 3 whistle.

6. In the mean time, Place the jaggery in the wok and add 2 cup of hot water and turn the heat on and allow the jaggery to melt.

7. When the jaggery melts pour the golden brown liquid into another bowl leaving behind the salts and stones in the bottom.

8. When the pressure is realized add the jaggery to rice. When mixed there must be some liquid and the rice will not be fully cooked. Place it back in the pan and pressure cook it for 3 more whistles.

9. Add 2 tbsp of butter and allow it to melt. Add cashews, and raisins and allow to get toasted and grate the nutmeg into this.

10. Add camphor and rice and mix well and serve hot.








4 comments:

  1. First time here..loved your blog..Especially the title.Adding nutmeg to pongal is new to me..YUM

    ReplyDelete
  2. Unusual but interesting addition of nutmeg instead of cardamom to pongal.
    Thanks for the entry.

    ReplyDelete
  3. Mmm...looks delicious! The pictures for this one were gorgeous. Can't wait to try! DELICIOSO!

    ReplyDelete
  4. Wow so many gadgets... Love the recipe, though! The ingredients sounds so hard to find but luckily we have great indian grocers here.

    ReplyDelete

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