Chakkarai Pongal

Ingredients

1 cup raw rice
1/2 cup moong daal
1 cup jaggery
1/2 cup ghee
Cashew and Kishmish : 1 tbsp each
Cardamom powder : 1/2 tsp

Preparation

Roast the moong daal until it is light pink in colour. Keep aside and add the rice to the hot daal. Now wash the rice and daal mixture and pressure cook until it is soft.
Add little water to the jaggery, boil it and strain it, to clean it. Now make a thick jaggery syrup by boiling it continuously. Add the cooked rice and daal mixture to the syrup and mix it well by stirring continuously. Your Pongal is ready.

Garnishing

Fry the cashew and kishmish separately in ghee and add it to the pongal. Finally, add the cardamom powder and serve your 'Chakkarai Pongal' while it is still hot.