Chakarai Pongal And Rava Kesari“are traditionally prepared in South India for”PONGAL/Makar Sankranti festival”.Its main ingredient is jaggery which is rich in iron and therefore is a healthy but heavy food.And the two which are cooked together from the same batch of rice and dhal.
Bombay Rava – 1 cup.
Sugar – 2 cups.in
Ghee – 1 cup.
Cardamom powder – 1 tsp.
Food color (saffron or red color) – a pinch
Water – 2 1/2 cups.
Cashew nuts – 8
1.Heat 1 tsp. of ghee in a frying pan and add rava to it and fry till the fresh smell of the rava goes off.
2.Keep the roasted rava aside.
3.Boil 2 1/2 cups of water for 10 minutes.Then add the roasted rava into it and let it boil for another 10 minutes.
4.Now, add sugar to it ,stir well and let it boil for 10 minutes.
5.Keep on pouring ghee in small quantities every now and then until the mixture becomes solid.
6.Remove from heat and cardamom powder.
7.Fry chopped cashew nuts in 2 tsps. of ghee and add these fried nuts to the mixture prepared above.
8:Then,Rava kesari is ready to be served.
Chakarai Pongal/Sweet pongal
Raw Rice – 2 cups
Jaggery – 2 cups
Ghee (Clarified Butter) – 1 1/2 cups
Elaichi (Cardamom) – 6 (powdered)
Cashewnuts – 12 (fried in ghee) and cut into small pieces
Kishmish – (12-15 (fried in ghee)
1.Clean and wash the rice,bengaldal and moongadal well, add 5 cups of water and pressure cook. Keep Jaggery in a medium frying pan, add 1 cup of water and boil. When it melts, strain through a strainer to remove the dirt.
2.Replace and boil again. When it becomes slightly thick, add the cooked rice and stir continuously till it becomes thick. Start adding Ghee now and then, stirring continuously.
3.When it starts leaving the sides of the pan and the ghee starts oozing out, put powdered cardamom and stir well. Add Cashewnuts and Kishmish fried in ghee.
Sending this to Navaratri Festive Food Event,hosted by Lakshmi of Taste Of Mysore and to Festival-Jihva hosted by Srivalli of Cooking4allSeasons and also to Yummy Festival Feast-Diwali
hosted byAll Thingz Yummy