– In a pan dry roast the lentils until golden brown and then add the quinoa to it. Fry it a bit more in low flame. – Wash the mixture well a couple of times under running water. Add water and milk to the quinoa mixture, and cook it in the pressure cooker. When warm, mash the cooked quinoa.
– In another pan, add the jaggery, water and cook on medium flame. Let the vellam dissolve and if needed at this stage, strain it to remove impurities. Return it to the pan and let it cook on medium flame. – Add some ghee and then add the mashed quinoa to it. Add some more ghee and continue to cook over low flame.
– Meanwhile in a small pan, heat ghee and fry the cashews and raisins until golden brown. Add the nutmeg powder and edible camphor (powdered) to the ghee and mix well. Turn off the flame and add this to the chakkara Pongal. – Mix well and once the Pongal comes to a thicker consistency, turn off the flame.
– Serve warm or at room temperature.