Monday, September 24, 2007

Chakkarai Pongal


Rice - 1/2cup
Mongdhal split - 2tsp
Milk - 11/2cup
Jaggery - little more than 1/2cup
Saffron - few strands
Cashew - 10nos
Raisins - 2tsp
Clove - 1no
Cardamom - 2nos
Ghee - 1/4cup
Sugar - 2tsp

1.Soak saffron in little milk. Keep aside.
2. Cook rice and dhal with milk. Remove and mash nicely. There should be no lumps. You can add little hot water in case it doesnt mash evenly.
3. Soak jaggery in little water, strain and remove the dirt.
4. In a heated kadai, add 2tsp of ghee, add clove and remove it out. To the same ghee add cashew and raisins, remove and keep it aside. Crush the clove into powder.
5. Add the jaggery water and allow it to boil nicely till you get a syrup consistency and then add the rice. Mix well, avoid forming lumps. Then add ghee little by little and mix thoroughly till the mixture leaves the sides.
6. Add the saffron, cashew, raisin, clove and powdered cardamom. Add 2tsp of sugar. Mix well and remove from fire.

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