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Chakkara Pongal (Rice Pudding)

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Chakkara Pongal (Rice Pudding)
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Chakkara Pongal (Rice Pudding)

Added by: on Apr 19th, 2016
A festival in a South Indian household never feels complete, unless the sweet aroma of melting ghee that emanates from this traditional rice pudding fills the air. The best Chakkara Pongal to me is what my mom makes in the vengala paanai (traditional bronze pot) , especially on the day of Pongal. .. more >
Rating:
0
Prep Time:
20 min
Cook Time:
25 min
Ready In:
45 min

Servings

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Original Recipe Yield: 5-6 servings
 

Ingredients:

  • 1 cup Rice
  • 1/4 cup Yellow moong dal
  • 2 cups Palm Sugar / Jaggery (Shaved)
  • 1 1/2 cup Milk
  • 1 1/2 cup Water
  • 3-4 tbsp Ghee
  • 7-8 Cashews
  • 2 Cardamom (green)
Nutrition Facts
Chakkara Pongal (Rice Pudding)

Servings Per Recipe: 5

Amount Per Serving

Calories: 618

  • Total Fat: 15.6 g
  •     Saturated Fat: 8.4 g
  •     Trans Fat: 0.3 g
  • Cholesterol: 40.4 mg
  • Sodium: 150.8 mg
  • Total Carbs: 112.5 g
  •     Dietary Fiber: 0.9 g
  •     Sugars: 88 g
  • Protein: 7.9 g
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Directions:

1

Bring the milk to the boil.

2

Once it boils, add the water and the rice, and pressure cook it for 4-5 whistles until the rice turns very soft and is cooked very well.

3

On another pan, add ¼ cup water and add the jaggery to this. Make sure all the jaggery is dissolved and we get a nice boil. Slight boil is sufficient, it need not turn in to sugar syrup.

4

Now after the pressure is released, mash the cooked rice and dal (This step is optional and is done to get a mashed consistency)

5

Add this to the jiggery little by little stirring continuously, once all the rice is added to the mixture and everything is mixed well, simmer and let it cook on the stove for 5-6 min.

6

Take another pan, add the ghee and add the cashews to this. Once the cashews turn golden brown, add them to the rice and use few for garnishing on top.

7

Chakkara Pongal has a very nice taste when it is served hot right out of the stove topped with some ghee. It also has a great taste when served chilled like many other sweets.

Cooks' note:
1. A pinch of camphor can optionally be added to enhance the taste.
2. Jaggery just needs to come to a boil and need not be cooked until it turns in to a syrup.

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