This is the period of ‘pongal’ or ‘sankranti’ in our Hindu religious customs. A full month of worships and prayers remembering the great saintess “Andal” or Goda devi’s devotion and attachment towards God and her contribution towards the spiritual attainment knowledge.
We worship Lord Sri Krishna reciting the hymns created by her for 30 days during this period (16th December to 14th Jan.) and offer a divine food known as Pongal to the god all these days. On some specific days, we have to prepare sweet pongal as the offering along with normal plain pongal.
So, on 31st December, we prepared the sweet pongal recipe as the offering. I wanted to share this dish with you which is sweet, delicate and often topped with a lot of ghee by frying cashew nuts and raisins in that ghee. It will taste so sweet and delicious and full of proteins and energy that you may like to have it often.
chakkara pongal recipe preparation
Anybody can prepare this recipe very easily.
The ingredients required are – rice, jaggery (brown sugar), some milk, ghee, broken cashew nuts, raisins, cardamom powder.
Cook the rice in a cooker and add jaggery, milk and some water to it and cook again for some time without lid so as to mix the jaggery entirely into it making it soft. Then, heat the ghee in a small pan and fry the broken cashewnuts and raisins in it and mix it into that cooked preparation along with the cardamom powder. Your chakkara pongal or sweet pongal recipe is now ready for serve.
Some people add a little bit of split green gram (moong dal) while cooking rice for taste. But the green gram is normally added only for preparing plain pongal adding salt which is not sweet and it is to be topped with black pepper powder and cumin seeds only.
This post is posted as a sequence in the tasty thursdays blog event for this week. You can visit the blog event of tasty thursdays at this link.