Chakkarai Pongal

Ingredients:

Raw rice – 1 cup

Moong dal – ½ cup

Water – 4 or 5cups

Jaggery – 1 ½ cups

Cashews – 10

Ghee – 5 to 7 teaspoons

Dried grapes – 5 or 6 pieces

Elachi powder – ½ teaspoon

Method:

1. Dry roast moong dal and along with washed rice in a pressure cooker.
2. Add water and pressure cook for 3 to 4 whistles.
3. Melt jaggery in a cup of water and strain for impurities once jaggery dissolved completely.
4. Add cooked rice mixture with jaggery water and stir until completely mixed.
5. Cook in low flame for 10 mins.
6. Add 6 teaspoons of ghee and mix well, continue cooking for 5 more mins.
7. Heat ghee and add broken cashew pieces, fry til golden brown and add to chakkarai pongal.