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Pongal (Below)


Andhra Sarkkarai Pongal

2 litres milk
10 almonds
1-1/2 cups newly harvested rice
1/4 cup moong dal
15 cashewnuts
1-1/2 cup jaggery grated
30 kishmis (raisins)
1/4 level teaspoon nutmeg powder
1/4 teaspoon saffron crushed
1 teaspoon cardamom powder
2 tablespoons ghee.

Chop almonds and cashewnuts. Clean kishmis. Pour milk in the earthen pot called ‘Pongapani' and place it on fire. When the milk starts boiling add rice and dal. As soon as the rice and dal are cooked to softness, add jaggery and ghee. Let cook on medium fire for some time and then put in almond and cashewnut bits, saffron, nutmeg and cardamom powders. Lastly put in the kishmis. Bring to one or two good boils. Remove from heat, and offer.

Chakra Pongal #1

2 cups rice
1 to 2 cups pesarapappu (moong dal)
2 cups bellam (jaggery)
1 tsp cashew nuts
1 tsp kismis (raisins)
5 cardamom
1 cup ghee

Fry rice and pappu separately, with out ghee. Pressure cook together adding water. Put bellam in non-stick pan, add a little water, and make syrup. Add the cooked rice mixture, ghee, fried cashews and kismis. Offer hot.

Chakra Pongal #2

1 cup Rice
1/2 cup Moong dhal
1/2 cup Ghee
2 cups Milk
1 cup Jaggery powder
1/2 grated fresh Coconut
1/2 cup Raisins
1/4 cup Cashewnuts
a pinch edible camphor

Mix the rice and moong dhal and boil with milk. The mixture should be very soft. Add jaggery to this. Fry cashewnuts, raisins and coconut in ghee and pour it into the mixture. Take a little milk and add camphor to it. Season the mixture with camphor and cardmoms.

Sakkara Pongal

1 tsp. Cardamom powder
¼ cup Cashews
1 cup Ghee
1 tbsp. Green Gram (split)
2 cups Jaggery (grated)
¼ cup Raisins
1 cup Rice

Fry the mong dal lightly and add it to rice. Pour water into it and pressure cook so that it gets mashed well. Take a vessel and pour 1 glass water into it and add the jaggery. Allow it to thicken. In the meanwhile, mash the rice well into a fine paste (this is essential, otherwise the rice will not mix properly with the jaggery). Fry cashews and raisins and set aside. When the jaggery thickens, add the rice paste and pour the ghee and mix well till it thickens. It should be in a semi-solid state as on cooling, it will thicken further. Add cardamom powder, cashews and raisins. Add a dash of ghee on top, and offer.

Sakkarai Pongal

Rice - 1 cup
Moong dal - 1 cup
Gram dal - 1/4 cup
Jaggery - 1-1/2 cups (amount should be 2/3 of cooked mixture)
15 cashewnuts
10 raisins
4 tsp grated coconut
Ghee for frying and serving
1/2 tsp cardamom powder

Mix the above and dry roast lightly. Add 6 cups water and steam in pressure cooker. Take jaggery and dissolve in little water so that it just completely dissolves and heat it separately. Add the liquid part of this juice (which will be at the top) to cooked mixture. Roast cashewnuts, raisins, and coconut in ghee and add this to the mixture and stir well. Add cardamom, nutmeg, and 1/2 cup ghee after removing from stove. Add some extra ghee while offering.


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