Back home in India, they used to put a big Ganesh Idol in the temple premises in our colony. I used to go there along with my friends after school to have prasadam :-) Most of the days, they used to give chakkar pongal as prasadam. It used to taste divine with light karpuram(camphor) flavor.
I have always make Pal pongal for all the festive occasions. Today I tried Chakkar Pongal, as mom is here to guide me :-)
What you need :
Rice : 1 cup
Moong Dal / Pesara pappu : 1/2 cup
Jaggery / Bellam : 1 cup (grated)
Sugar : 1 cup
Ghee / Clarified Butter : 1 cup + 2 Tbsp
Water : 3 cups (See Notes)
Pacha Karpooram (Edible Camphor) : less than a pinch (See Notes)
Cashews : to garnish (roasted in a tsp of ghee)
- Heat 2 Tbsp of Ghee in a large deep pot or a pressure cooker.
- Add Moong dal, and fry for a min, till emits nice aroma and turns to light brown color.
- Add Rice, and water.
- Cook till done, stirring in between to avoid burning.
- Simultaneously, in a medium sized pan, melt sugar, jaggery in half cup water. Strain to remove any impurities.
- Turn the heat of the Rice and dal mixture to low, and add the syrup. Mix well.
- Add ghee and cashews.
- Now add karpooram and mix well.
- Serve hot or cold.
Mom's Tips :
- Instead of 3 cups of water, you can use 2 cups water and 1 cup milk.
- Quantity of Sugar and be increased or decreased according to taste.
- Do not hesitate while adding ghee :-) The more you add, the tastier it will be :-)
- If you do not have edible camphor, add powdered cardamom.
- You can even add Raisins or pieces of dry coconut (roasted in ghee) to garnish.