Emprimir
Correo Electrónico
Receta Chakkarai Pongal | For Beginners with Step by Step Pics ~ Pongal Special
 |
Raciónes: 2
Ingredientes
- Raw Rice â 1/2 cup
- Yellow moong dal - 1+1/2 tbsp
- Grated Jaggery â 2 cups
- Water â 4 + 1/4 cups
- Milk â 2 cups
- Cardamom â 1
- Edible camphor â 1 pinch
- Cashew nuts â 7 to 8
- Ghee â 4 â 5 tbsp Method:
View Full Recipe at Tickling Palates
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 790g | |
| Recipe makes 2 servings | |
| Calories 315 | |
| Calories from Fat 74 | 23% |
| Total Fat 8.24g | 10% |
| Saturated Fat 4.65g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 24mg | 8% |
| Sodium 120mg | 5% |
| Potassium 402mg | 11% |
| Total Carbs 48.01g | 13% |
| Dietary Fiber 0.6g | 2% |
| Sugars 12.89g | 9% |
| Protein 11.15g | 18% |
%20over%20a%20low%20flame%20for%204-5%20min%20till%20the%20aroma%20arises%20taking%20care%20not%20to%20change%20its%20color.%3C/p%3E%3Cp%3EI%20chose%20the%20Rice%20they%20sell%20here%20specifically%20for%20making%20%E2%80%9CPongal%E2%80%9D.%20You%20can%20also%20use%20regular%20rice.%20Wash%20well%20and%20soak%20for%2010%20min.%20Heat%20a%20wide%20bottomed%20pan%20with%20milk%20and%204%20cups%20of%20water%20and%20bring%20to%20a%20boil.%20Add%20both%20the%20rice%20and%20moong%20dal.%20Mix%20well%20and%20close%20with%20a%20lid%20leaving%20a%20small%20opening%20and%20let%20it%20cook%20over%20medium%20flame.%3C/p%3E%3Cp%3EMeanwhile%20grate%20and%20measure%20jaggery.%20I%20chose%20%E2%80%9CPaagu%20Vellam%E2%80%9D%20for%20its%20dark%20color%20and%20the%20flavor%20it%20gives%20to%20the%20pongal.%20But%20traditionally%20they%20use%20%E2%80%9CAchchu%20Vellam%E2%80%9D%20during%20pongal%20day.%3C/p%3E%3Cp%3EMeasure%201/4%20cup%20of%20water%20in%20a%20vessel%20and%20put%20the%20grated%20jaggery%20in%20it.%20Mix%20well%20and%20then%20keep%20it%20on%20the%20stove%20and%20heat%20it.%20Stir%20till%20the%20jaggery%20completely%20dissolves.%3C/p%3E%3Cp%3EPass%20the%20jaggery%20syrup%20through%20a%20fine%20sieve%20to%20remove%20any%20impurities.%20Return%20the%20syrup%20to%20the%20vessel%20and%20bring%20it%20to%20a%20bubbling%20boil.%20No%20need%20for%20any%20string%20consistency.%20Keep%20it%20aside.%3C/p%3E%3Cp%3EHeat%202%20tsp%20of%20ghee%20and%20roast%20the%20cashew%20nuts%20to%20a%20golden%20brown%20and%20keep%20it%20aside.%20Pound%20the%20cardamom%20seeds%20and%20keep%20it%20ready.%20Discard%20the%20skin.%3C/p%3E%3Cp%3EKeep%20stirring%20the%20rice%20in%20between%20and%20by%20the%20time%20you%20finish%20the%20above%20steps%20the%20rice%20would%20have%20been%20cooked,%20mushy.%20All%20the%20water%20and%20milk%20would%20have%20been%20absorbed%20and%20it%20will%20be%20in%20a%20semi%20solid%20state.%20When%20pressed%20between%20your%20fingers%20it%20should%20be%20easily%20mashable%20and%20appear%20mushy.%3C/p%3E%3Cp%3ENow%20add%20the%20jaggery%20syrup%20and%20mix%20well.%20You%20will%20see%20the%20pongal%20liquefying%20again%20but%20not%20to%20worry.%20Cook%20for%20another%207-10%20min%20over%20medium-low%20flame%20till%20it%20further%20solidifies%20again.%3C/p%3E%3Cp%3EFinally%20add%20the%20crushed%20cardamom%20seeds,%20edible%20camphor%20(pachcha%20karpooram),%20ghee%20roasted%20cashew%20nuts%20and%20the%20remaining%20ghee%20and%20mix%20well%20and%20cook%20for%20a%20minute.%20Transfer%20to%20the%20serving%20bowl%20and%20serve%20hot%20with%20some%20ghee%20drizzled%20on%20top.%20%20%20%20Notes:%3C/p%3E%3Cp%3EThe%20quantity%20of%20water%20will%20depend%20on%20the%20quality%20of%20rice%20used.%20If%20the%20rice%20is%20new%20it%20needs%20less%20water%20and%20cooks%20quickly,%20if%20it%20old%20then%20more%20water%20and%20more%20time.%3C/p%3E%3Cp%3EIf%20you%20feel%20that%20the%20rice%20is%20not%20done%20and%20there%20is%20no%20water%20left%20further%20to%20cook,%20add%20more%20water%20after%20heating%20it.%20Never%20add%20cold%20water.%3C/p%3E%3Cp%3EThe%20color%20and%20taste%20of%20the%20pongal%20will%20depend%20on%20the%20quality%20of%20the%20jaggery%20you%20use.%3C/p%3E%3Cp%3EAdjust%20the%20quantity%20of%20jaggery%20according%20to%20your%20sweet%20tooth.%3C/p%3E%3Cp%3EYou%20can%20avoid%20milk%20and%20use%20water%20alone%20for%20cooking.%3C/p%3E%3Cp%3EAlong%20with%20Edible%20camphor%20you%20can%20also%20use%20Dry%20ginger%20powder%20(Sukku)%20for%20enhanced%20taste.%3C/p%3E){kind=link}