Chakkara Pongali is a popular rice dish, originating from Tamil Nadu. In Tamil “Pongal” ” means to ” boil over ” or “spillover” The word Pongal generally refers to spicy Pongal, and is a common breakfast food in Tamil Nadu and other south Indian states. The rice boiled with milk and jaggery during the Pongal festival is called Sakkaraippongal – this is sweet Pongal made especially in earthenware pots with a wood fire.
Ingredients necessary for preparation of Chakkara Pongali:
- 6 tablespoon sugar
- 4 tablespoon grated coconut
- 2 tablespoon raisins
- 1 cup milk
- 3 tablespoon chana dal
- 6 tablespoon ghee
- 8 cashews
- 1/2 teaspoon powdered green cardamom
- 4 cup water – this is sweet Pongal made especially in earthenware pots with a wood fire.
Preparation of Chakkara Pongali:
- Then, take a pressure cooker, place it on medium flame, pour oil. Once heated, add chana dal and roast it for a while or until it turns golden brown.
- Next, add rice along with water and give 2-3 whistles.
- Once done, mash the mixture with the help of the back of a spoon. Then, add grated coconut, milk, sugar along with cardamom powder and stir well.
- Turn the flame to medium-low and let simmer for about five minutes. Add water according to the desired consistency. Lastly, place a pan on medium flame, add ghee and roast the cashews in it. Once done, transfer them in Pongal and serve.
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