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Chakkarai pongal (jaggery pongal or brown colour pongal)
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| 1. |
2 litres milk |
| 2. |
1 1/2 cups newly harvested rice, washed |
| 3. |
1/4 cup moong dhal, washed |
| 4. |
15 no. cashewnuts, chopped |
| 5. |
10 no. almonds, chopped |
| 6. |
30 no. kishmis (type of plums), cleaned |
| 7. |
1/4 level teaspoon nutrieg powder |
| 8. |
1 1/2 cup jaggery (grated) |
| 9. |
1/4 teaspoon saffron (crushed) |
| 10. |
1 teaspoon cardamom powder |
| 11. |
2 tablespoons ghee |
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Method |
| 1. |
Pour milk in the earthen pot called 'Pongapani'. Place it on fire |
| 2. |
When the milk starts boiling add rice and dhal, after washing. As soon as the rice and dhal are cooked, add jaggery and ghee |
| 3. |
Cook on medium fire for about 5 minutes. Add almond and cashewnut, saffron, nutrieg and cardamom powders |
| 4. |
Add the kishmis |
| 5. |
Boil and remove from fire |
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Special equipment:
Pongapani - a earthen ware pot with artistic designs drawn. Size and shape may differ
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Thai Pongal