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Chakara Pongal ( Dairy Version)

Written By Srimathi Mani on Saturday, January 14, 2012 | 8:08 PM

Happy Pongal!




Pongal is a very special celebration for me since childhood. It was special because it used to be a three day holiday and the weather would start to warm up. Everywhere we went, one would see homes all cleaned up and decorated with beautiful kolams. The joy of eating warm pongal off the stove was very comforting indeed. I remember the afternoons when we used to sit down and enjoy chewing on sugar cane. Among all that the television was grand those three days with a zillion shows and movies to enjoy. It was such a traditional festival for the people of Tamil Nadu. Today, I wish you all a very happy pongal and love to share a recipe that I made this morning. Enjoy!



Gadgets:

Pressure Cooker 
Measuring Cups and Spoons
Heavy Bottom Pan
Grater
Bowl to cook the rice.


Ingredients:

Rice (Long Grain Rice) - 1 cup  ( usually new rice is used)
Moong Dal - 1/3rd cup
Channa Dal - 2 tbsp
Milk - 2 cups
Water - 4 cups plus 1 cup for the pressure cooker
Jaggery - 2 cups 
Water - Enough to cover the jaggery
Nutmeg - 1/4th tsp grated
Cashew Nuts - 1/4 cups broken pieces
Roasted Sliced Almonds - 1/4 cup ( From Trader Joe's )
Raisins - 1/4 cup
Ghee - 2 tbsps
Cardamon - 6 pods powdered
Saffron - a pinch
Salt- a pinch




Preparation:

1. Heat the pressure cooker with 1 cup of water.

2. In a wok dry roast the dals separately and add to a vessel.

3. Wash the rice with water and add the roasted dal to it.

4. Add 2 cups of milk and 3 cups of water and pressure cook to 1 whistle on high heat and 2 whistles on low heat.

5. Heat the jaggery and cover it with water just enough to cover it.

6. Once the pressure is realized heat the heavy bottom pan with ghee. Add the nuts and raisins and allow it to get lightly toasted. Add grated nutmeg and add 1 cup of water to stop the nuts from getting burnt.

7. Add the pressure cooked dal and rice to the wok and mix well. Add the melted jaggery and allow to cook on low heat. Add a pinch of salt.

8. Make sure the pongal is not thick but is loose because the pongal will thicken when it starts to cool.

9. Add the powdered cardamon and jaggery and serve hot.

5 comments:

  1. Looks Yummy !! Happy SanKrathi!!

    Ongoing event CC-Chocolate Fest

    ReplyDelete
  2. yummy chakra pongal
    indu srinivasan

    ReplyDelete
  3. Tried this recipe exactly the way it was written. Came out awesome. The sweet was just right for me so I could eat a lot. Thanks for the recipe. It was easy to follow.

    ReplyDelete
  4. Looks lovely. Great post..!I am hosting my first blog event plus giveaway - Valentines Special. Do check it out and be a part of it. Would be great..!

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  5. Happy pongal wishes..Super tempting chakara pongal.

    ReplyDelete

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