Chakkar Pongal Ingredients :
Long grain rice – 2 cup
Split green gram (without skin) – 1 cup
Fresh coconut cut, small pieces or shredded coconut – ½ cup
Ghee – ¾ cup
Sugar – 2 ½ cup
Cardamoms - 6
Raisins and cashews – 4 tbsp
Milk – 2 cup
Water - 2 ½ cup
Chakkar Pongal Method :
1. Dry roast the split green gram on medium heat for 5 to 10 minutes till it becomes light pink and a nice aroma arises.
2. Cook the rice and split green gram in 2 cups milk with 2 ½ cups water in rice cooker or on stove in a pan.
3. In the meantime, while it is cooking melt the 3 tablespoons of ghee and fry the raisins and cashews on medium heat till cashews turn light golden, drain them and fry coconut pieces or shredded coconut in the same ghee till golden. Set all these seasoning aside.
4. Crush the cardamom to powder.
5. When the rice gets cooked, remove the rice and place it in a pan large enough to hold it and the sugar. Add sugar, cook on medium heat till all the sugar is absorbed. Stir it often to avoid burning.
6. After the sugar has been absorbed add ½ cup ghee and turn off the stove.
7. Add the fried coconut, cashews, raisins and cardamom powder. Stir it and let it stay on the stove for 2 or 3 minutes.
8. Afterwards remove from heat.
9. Serve warm.
Long grain rice – 2 cup
Split green gram (without skin) – 1 cup
Fresh coconut cut, small pieces or shredded coconut – ½ cup
Ghee – ¾ cup
Sugar – 2 ½ cup
Cardamoms - 6
Raisins and cashews – 4 tbsp
Milk – 2 cup
Water - 2 ½ cup
Chakkar Pongal Method :
1. Dry roast the split green gram on medium heat for 5 to 10 minutes till it becomes light pink and a nice aroma arises.
2. Cook the rice and split green gram in 2 cups milk with 2 ½ cups water in rice cooker or on stove in a pan.
3. In the meantime, while it is cooking melt the 3 tablespoons of ghee and fry the raisins and cashews on medium heat till cashews turn light golden, drain them and fry coconut pieces or shredded coconut in the same ghee till golden. Set all these seasoning aside.
4. Crush the cardamom to powder.
5. When the rice gets cooked, remove the rice and place it in a pan large enough to hold it and the sugar. Add sugar, cook on medium heat till all the sugar is absorbed. Stir it often to avoid burning.
6. After the sugar has been absorbed add ½ cup ghee and turn off the stove.
7. Add the fried coconut, cashews, raisins and cardamom powder. Stir it and let it stay on the stove for 2 or 3 minutes.
8. Afterwards remove from heat.
9. Serve warm.
