March 28, 2011

Chakra Pongali

Rice - 250 gms
Moong Dal - 125 gms
Sugar - 250 gms
Ghee - 250 gms
Milk - 500 ml
Almonds - 1/2 cup
Cashew nuts - 1/2 cup
Kishmish - 1/4 cup
Cardamom- 8
Pacha Karpooram (camphor) used in sweets -  a pinch
Saffron - a few strands


  • Wash and drain water from rice.
  • Dry roast moong dal till aroma comes.
  • Take thick kadai, put rice, dal, milk (500 ml) and add sufficient water to cook rice and dal.
  • Soak almonds in warm water for 10 minutes then remove the skin. Chop them into small pieces.
  • Fry cashew nuts and kishmish in ghee.
  • When rice is cooked add ghee, sugar and mix gently. Close the lid.
  • When sugar melted rice becomes soft.
  • Add dry fruits, cardamom  powder, pacha karpooram, saffron and mix gently.
  • Close the lid and cook another 5 minutes in low flame.
  • Remove from fire and shift another bowl so it cannot be sticked to pan.
  • Serve Hot.
  • Generally We prepare this sweet in festivals.This dish is naivedyam
    to our gods.

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