Chakkar Pongal

Chakkar Pongal is a delicious South Indian sweet dish made with rice, moong dal (split yellow lentils), jaggery (unrefined cane sugar), and flavored with cardamom and ghee.

Ingredients:

• 1/2 cup raw rice (preferably short-grain rice like sona masuri)
• 1/4 cup moong dal (split yellow lentils)
• 1 cup jaggery, grated or chopped
• 3 cups water
• 1/4 cup ghee (clarified butter)
• 1/4 cup cashews
• 1 tablespoon raisins
• 1 teaspoon cardamom powder
• A pinch of saffron strands (optional)
• A few strands of edible camphor (optional, for flavor)
• A pinch of salt

Instructions:

1. Wash Rice and Dal:

   • Rinse the rice and moong dal together under cold water until the water runs clear. Drain and set aside.

2. Pressure Cook Rice and Dal:

   • In a pressure cooker, combine the washed rice and moong dal with 3 cups of water and a pinch of salt. Pressure cook for 3-4 whistles or until the rice and dal are soft and cooked. Allow the pressure to release naturally.

3. Prepare Jaggery Syrup:

   • While the rice and dal are cooking, dissolve the grated or chopped jaggery in 1/4 cup of water in a separate pan. Cook over medium heat until the jaggery completely dissolves. Strain the syrup to remove any impurities and set aside.

4. Cooking Rice-Dal Mixture:

   • Once the pressure releases from the cooker, open the lid and mash the cooked rice and dal mixture lightly with the back of a spoon or potato masher. Set aside.

5. Prepare Tempering:

   • Heat ghee in a separate pan. Add cashews and fry until golden brown. Remove the cashews from the ghee and set aside. In the same ghee, add raisins and fry until they plump up. Remove from heat and set aside.

6. Combine Everything:

   • Add the prepared jaggery syrup to the mashed rice-dal mixture and mix well. Cook the mixture over low heat, stirring continuously, until it thickens slightly and reaches a pudding-like consistency.

7. Add Flavors:

   • Add cardamom powder, saffron strands (if using), and a pinch of edible camphor (if using) to the mixture. Stir well to combine.

8. Final Tempering:

   • Add the fried cashews and raisins to the Chakkar Pongal mixture and mix well.

9. Serve:

   • Serve hot Chakkar Pongal as a delicious dessert or offering during festivals like Pongal or any special occasion.

Enjoy the warm and comforting Chakkar Pongal, rich in flavor and sweetness from jaggery and aromatic spices!