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 chakkarai pongala sweet recipe Preparation time: 5 minutesCooking time: 20 minsNo. of servings: 2List of ingredients:- raw rice-1 cup
- moong dal-1/2 cup
- milk-4 cups
- jaggery-2 cups or according to taste
- water-1/4 cup
- ghee-2 tblsps
- cashews,raisins-a handful
- elaichi powder-for flavour
- saffron-4-5 strands
Cooking procedure:dry roast the moong dal for about 3 minutes.grate the jaggery. pressure cook rice and dal with milk for 4 whistles. in a heavy bottom vessel,melt jaggery with water.take it out and strain it. put it in a thick bottom pan or vessel and add the cooked rice and dal.add the ghee also(save 2 tsps for later).add saffron strands.keep it in low heat.let it boil until the ghee floats on top.switch it off. heat the ghee the you have saved.fry cashews broken into pieces and raisins.add it to the pongal.add elaichi powder also.mix everything well.serve hot. Additional Tips:you can substitute water for milk.but cooking it in milk will be tastier.if you want both then add 2 cups milk and 2 cups water. this can be stored in fridge for 2 days.
(Rated by 4 Council Members)
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chakra pongalPreparation time: 15 minsCooking time: 45-50 minsNo. of servings: 4 adults.List of ingredients:- 1 cup raw rice
- 1/2 cup green gram dhal
- 1 cup milk
- 2 1/2 cups water
- 3 cups jaggery powdered
- 4 tbsp ghee
- 2 tbsp cashewnuts
- 2 tbsp raisins
- 5 cardamoms powdered
- 2 cloves powdered
- 1 small piece nutmeg grated or powdered
- A pinch of saffron
Cooking procedure:Roast dry the green gram dhal for a couple of minutes. Cook the rice and green gram dhal with 2 1/2 cups of water and 1 cup milk in the microwave and set aside. Dissolve the jaggery in 3/4 cup water and cook on a low heat till the jaggery melts. Strain the jaggery to remove the dirt. Put the syrup once more on the heat and stir till it becomes slightly sticky. Add the cooked rice and dhal. Heat the 4 tbsp ghee. Fry the cashewnuts and raisins and add to the pongal. Add the powdered cardamoms,cloves nutmeg and saffron. Mix well. Serve hot.
(Rated by 4 Council Members)
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ChakrapongaliPreparation time: Cooking time: No. of servings: Not applicableList of ingredients:- 1 cup basmati rice
- 1/2 cup moong daal
- 1/4 cup chenna daal
- 6 cardomoms
- 10 full cashews
- A few sliced almonds
- A few raisins
- 2 cups sugar
- 1 cup pure ghee
- 1 liter milk
Cooking procedure:Fry the moong and chenna daal in 2 table spoons of ghee. Wash the basmati rice and drain it. Fry the rice lightly in 1 table spoon of ghee for a minute or two. Boil the rice, moong daal and the chenna daal together in the milk. After the rice and the daals are well cooked, add sugar and ghee. Leave everything cooking for 10 more minutes on low flame. Fry the cashews, almonds, and raisins in a table spoon of ghee, and add them to the mix. Peel off the cardomoms, and powder them, and add the power to the mix. Be careful that the rice mix does't burn at the bottom. Additional Tips:http://www.bawarchi.com/contribution/contrib1238.html
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chakra pongalA sweet made with rice and jaggery Preparation time: 5 minutesCooking time: 20 minutesNo. of servings: Not applicableList of ingredients:Cooking procedure:take a kadai and fry rice and dal fora minute in little ghee.Remove and add 3 cups of water and a cup of milk to a cup of rice.Pressure cook.Prepare thick syrup with jaggery.Add elaichy powder and other things except cahsews.Remove rice from the cooker,mash it well.If u are using condensed milk instead of milk you can add condensed milk now.Add this to the jaggery syrup and cook for 5 minutes.It should be in a pouring consisitency because later it will become thick.Fry cashews in ghee and add.pour the rest of the ghee over it.
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Chakara PongaliPreparation time: Cooking time: No. of servings: Not applicableList of ingredients:- Rice 1/2 kg,
- Split green gram 1/2 kg
- Dry Coconut(endu kobbari koru)
- Cashew nuts 100 gm
- Caradamoms 15,
- Ghee 1/2 kg
- Jaggery 1 kg
Cooking procedure:Take a deep skillet and add water to the rice and Split green gram. Cook and drain out the extra water (similar to the cooking rice). Take another skillet and add a little amount of water to the jaggery and heat on a low flame to make a Teega Pakam.Then, add caradamom powder. Add this to the cooked rice and stir well. Keep it on a low flame and add ghee and stir well. Remove from heat. Warm 2 tsp of ghee and add cashew nuts. When they turn light brown add raisins and fry for a minute. Now add these to the skillet containing rice. Now it's ready to serve.
(Rated by 3 Council Members)
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Recipe for Chakra Pongal
Ingredients
Long Grain Rice 1 cup
Moong Dhal 1/8 cup
1% Milk 1 cup
Melted Butter (Ghee) 1/2 to 1 cup
Powdered Jaggery (Gur) or Brown Sugar 1 3/4 cup
Cardamom Powder 1/2 tsp
Cashew Nuts (whole) 6 to 8
Raisins 10
Cook rice and moong dhal with milk and water until well done. Fry cashews and raisins in ghee until golden brown and keep aside. Take water and add gur (or brown sugar) and boil it until it dissolves and becomes thick. Add cooked rice and dhal to gur and keep stirring on low heat until well mixed. Add remaining ghee in spoonfuls and continue stirring. Add powdered cardamom and mix well. Decorate with fried raisins and cashews. Serve.
http://library.thinkquest.org/11719/vasishtfiles/chakrapongal.html
(Rated by 3 Council Members)
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Chakra Pongali Preparation time: Cooking time: No. of servings: Not applicableList of ingredients:Cooking procedure:Take a deep skillet and add water to the rice and Split green gram. Cook and drain out the extra water (similar to the cooking rice). Take another skillet and add a little amount of water to the jaggery and heat on a low flame to make a Teega Pakam.Then, add caradamom powder. Add this to the cooked rice and stir well. Keep it on a low flame and add ghee and stir well. Remove from heat. Warm 2 tsp of ghee and add cashew nuts. When they turn light brown add raisins and fry for a minute. Now add these to the skillet containing rice. Now it's ready to serve.
(Rated by 2 Council Members)
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SARKKARAI PONGALchakkarai pongal south indian / bengali / punjabi dish ( sweet ) Preparation time: 10 to 15 minutesCooking time: 20 minutesNo. of servings: 4 ( Four )List of ingredients:Cooking procedure:Fry the raisins and cashew nuts in ghee. Keep aside. Then melt the jaggery. For this, heat about 100 ml of water. Add the jaggery. Allow the jaggery to melt. It should form a thick syrup. Then half cook the rice and moong dal. Discard excess water. Now, add the half-cooked rice, moong dal and grated coconut into the jaggery mixture. Stir well. Add the fried raisins and roasted cashew nuts. Cook for a further 7-8 minutes. Before serving add the cardamoms. This should serve about 4. Additional Tips:you can add two to three teaspoons of Thick Milk or milk maid for additional taste.
(Rated by 2 Council Members)
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chakra pongaliPreparation time: Cooking time: No. of servings: Not applicableList of ingredients:Cooking procedure:Cook rice and moong dhal with milk and water until well done. Fry cashews and raisins in ghee until golden brown and keep aside. Take water and add gur (or brown sugar) and boil it until it dissolves and becomes thick. Add cooked rice and dhal to gur and keep stirring on low heat until well mixed. Add remaining ghee in spoonfuls and continue stirring. Add powdered cardamom and mix well. Decorate with fried raisins and cashews. Serve.
(Rated by 3 Council Members)
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Preparation time: Cooking time: No. of servings: Not applicableList of ingredients:Cooking procedure:Roast rice until it gives a nice aroma, similarly roast green gram dal. Cook in pressure cooker. Heat jaggery with a little water in a saucepan and add cooked pongal. Add rest of the ingredients and cook until it leaves the sides of the pan. Milk can be added while serving as a variation. Additional Tips:Please see this link http://www.euroandhra.com/andhradishes/pongal.html
(Rated by 3 Council Members)
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