– Rice – Green gram dhal Payatham paruppu – Channa dal Kadalai paruppu – Jaggery – Sugar – Ghee – Milk – Water – Cashews nut – Raisin – Nutmeg powder – Pachai Karpooram
– Fry the dhal in a heavy bottom pan, until it slightly changes color. Then add the rice and fry it until the heat spreads evenly and then take it off the flame. – Wash the rice and dhal mixture and then pressure cook it adding enough milk and water.
– Make syrup out of the Jaggery and sugar adding very little water. Let the syrup boil well and then add some ghee. – Next, mash the cooked rice well. Add this mashed rice, dhal mixture to the boiling syrup and add the rest of the ghee. Let it combine well and come to a semi solid stage.
– Fry some cashew, raisins, nutmeg and pachai karpooram in ghee and add this to the Chakkara pongal. Enjoy it warm or at room temperature!