Happy New Year 2013! Here is a sweet recipe to start the new year. 🙂
I was in Chennai last week and the city is all set to celebrate Pongal on January 14. That is when I realised I had not posted the recipes for Chakkara Pongal (sweet) or Venn Pongal (savoury) or Pulagam as it is called in Andhra Pradesh.
Chakkara Pongal is a very popular naivedyam for many South Indian festivals. In fact, there is something about the Chakkara Pongal made in a temple that can soothe the soul. This time, I almost captured that taste and feel.
So here goes!
- Rice – 1 Cup
- Moong Dal – 2/3 Cup
- Grated Jaggery – 2.5 Cups
- Milk – 1 Cup
- Water – 3.5 Cups
- Cashews – 8 to 10
- Green Cardamom – 4 or 5
- Ghee – 3 tbsp
- Roast the moong dal till it turns light brown.
- Wash the rice and drain all the water.
- Mix the rice, dal, 2 cups water, and 1 cup milk.
- Cook the mix in a pressure cooker without the weight.
- To a heavy-bottomed vessel, add the jaggery and 1/2 cup water.
- Over low to medium heat, cook till the jaggery melts and forms a thick syrup.
- Add crushed green cardamom to the jaggery mix.
- Add the cooked rice-dal mix and mix well.
- Over medium heat, cook the mix till all the syrup is absorbed.
- Turn off the heat. In a ladle, heat the ghee.
- Add split cashew nuts and fry till golden brown.
- Add the ghee and cashew to the pongal.
- Offer as naivedyam and serve as prasadam. (Serve warm).
- If your jaggery is not refined or has some residue, then add 3/4 cup water in step 5.
- Strain the jaggery syrup to remove the residue and move onto step 6.
- You can also add raisins and some saffron soaked in warm milk to the pongal.