Pongal Special: Chakkarai Pongal
Rice- 1 cup
Moong dal- ¼ cup
Milk- ½ cup
Ghee- ½ cup
Cashew- ¼ cup
Raisins- ¼ cup
Cardamoms- 3 to 4
Jaggery- 1 ½ cup
Dry roast moong dal until it starts to change its color.
Then soak rice and dhal for 10 minutes.
Add 2 ½ cups of water, milk, ghee and cook till the rice becomes tender.
Roast cashew, raisins and cardamom in ghee to golden.
In a separate pan take water and add jaggery to it.
Heat it till the later melts completely & forms a syrup consistency.
Strain it through a strainer to remove impurities.
Mash the cooked rice dhal mixture and mix the jaggery syrup.
Stir well by adding warm ghee.
Add golden roasted cashew, raisins and cardamom.
Serve hot with lipsmacking crispy Vada combination.