The name Chakkarai Pongal or Sweet Pongal suggests that the dish is made with some sweetner. This dish is prepared in all Tamil houses for Pongal festival. Pongal is a four days long harvest festival celebrated in Tamil Nadu. This festival of thanksgiving to nature takes its name from the Tamil word ''pongudhal'' meaning ''to boil'' and is held in the month of Thai (January-February) during the season when rice and other cereals, sugarcane, and turmeric are harvested.
- 1/2 Cup Barnyard Millet/Kudhiraivali
- 1/2 Cup Moong dal
- 1/2 Cup Powdered Jaggery
- 1/8 tsp Cardamom Powder
- 3 tbsp Ghee
- 1 Cup Milk
- 2 cups Water
- 2 tbsp Ghee fried cashews, raisins
- 3 tbsp Water for jaggery syrup
- Dry roast the millet and dal separately till nice aroma on medium heat.
- Once cooled, wash and add them to a 3 Ltr Pressure Cooker.
- Add water, milk, cardamom powder in the cooker, close and cook for 5 whistles on medium heat. Switch off and let the pressure settle down.
- Meanwhile, heat a pan and add jaggery and water. Make a thick syrup.
- Once pressure settles down, open, mix the jaggery syrup with the cooked dal and millet.
- Mix thoroughly adding ghee.
- Garnish with cashews and raisins.
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