This was an impetus that gave me a fillip to plunge into the Mega Grains BM currently on the blog. Having several versions of Chakkara Pongal here and here, I adapted Sandhya’s recipe fully (Except to sub the white rice with Brown Rice) and my family loved the healthy twist to the Pongal. I made this in January for the Pongal festival and also shared it on my Instagram. This is one of the few that appears first on IG and then on my blog 🙂
Whatever the reason may be, if you have a sweet tooth and don’t want to wait for the next pongal festival, then try this soon and let me know how you liked it !
Other off-beat Pongal varieties you may like:
- Kalkandu Pongal (rock candy sugar pongal)
- Thinai Khara Pongal
- Oats Pongal (savoury version)
- Oats Chakkarai Pongal
Prep time – 15 mins, Cook time – 20~25 mins, Serves: 2~4 generously
Cuisine : South Indian, Course : Dessert / Festival / Naivedyam for God
Brown Rice – 1 cup
Moong Dal / split green gram – 2 TBSP
Grated Jaggery – 2 1/2 cups ( I used Paagu Vellam)
Ghee – 3 TBSP (split use)
Milk – 1.5 cups
Pachaikarpooram (edible camphor) – tiny pinch
Cardamom powder – 1/2 tsp
Saffron threads – few
Nutmeg powder – 1/8 tsp (opt. but recommended)
Almonds – sliced thin or halved – 4 to 5 (can sub with cashews)
Golden Raisins – 1 tsp
Wash brown rice well and soak for at least 30 mins. In the meanwhile, roast the moong dal till fragrant. Also, powder cardamom, slice the almonds and fry raisins and almonds in tsp ghee for 30-45 seconds till golden and crunchy and keep aside.
In a deep bottomed vessel, add the soaked and drained rice, roasted moong dal, half of the saffron strands, Milk, and 2 cups of water and pressure cook for 4-5 whistles. Once the pressure comes down, mash up the mixture and keep aside.
In a thick bottomed pan / non stick, melt the jaggery with little water. If the jaggery is of high quality, no need to strain. Else strain and return to the non stick pan. Now add the cooked rice-dal-milk mixture and slowly mix on low flame for 10-15 mins till it mixes well and comes together as a mass. Add the remaining ghee now along with the edible camphor and cardamom powder. If using nutmeg, add at the very end.
Serve warm topped with the fried nuts.