Chakara pongal

This recipe serves four

Ingredients:

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• Rice - 100 grams
• Split moong dal - 50 grams
• Jaggery - 100 to 120 grams(based on one's taste)
• Milk - 1 cup
• Elachi powder - 3 tsp
• Pachai karpooram/edible camphor - a pinch(powdered)
• Ghee - 50 grams(adjust according to taste)
• cashews and raisins - 2 tsp each

Method:

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• Dry roast moong dal till golden brown.
• Wash the roasted dal and rice well.
• Dilute milk with water .Add 3 cups of diluted milk for every cup of rice and every cup of dal)
• Pressure cook rice and roasted dal together in diluted milk.(one whistle on a high flame and switch off after 15 min)
• Mash the cooked mixture.
• Pound the jaggery with a pestle.Boil water and add the powdered jaggery.
• Stir well and when it melts,switch off the flame.
• Strain the dirt from the jaggery solution .Add the strained solution in a kadai.
• Add the mashed rice-dal mixture to it.Mix well and cook on a medium flame till it thickens little bit.
• Add ghee and mix well.
• Sprinkle elachi powder,edible camphor and switch off the flame.(Do not thicken it very much as the pongal thickens with time)
• Heat 1 tbsp of ghee in a tadka pan.Add cashews and roast till golden brown.Add raisins and when it puffs up ,pour it over chakara pongal.
• Mix well and serve hot.