Chakkarai Pongal:
Boil moong dal and rice in the ratio 1:4. Mash the boiled mixture. Boil water and then mix jaggery. Jaggery by volume should be twice (actually about 1.75 times) the volume of rice + moong dal used to boil. Water should be just enough to cover all the jaggery. Filter the jaggery solution and throw away any solids (typically dirt).
Add ghee and stir the water - jaggery + ghee mixture until it starts foaming. Add elaichi powder. Transfer the jaggery + water to the mashed rice + dal and mix well. சக்கரை பொங்கல் ready.
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| Water being boiled |
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| Jaggery to be added. It was mashed in the dark container. Moong dal and rice mixture to be boiled (after adding water) |
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| After adding jaggery to water |
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| Stir. Filter out extra water. |
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After adding rice-dal and ghee. Almost over. Made on Pongal day 2017.
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Almond (Badaam) Halwa
Heat almonds in boiling water. Cover the vessel and let it soak for couple of hours then peel the skin. (Maybe we could pressure cook almond). Then grind almond and get a paste. Make cheeni paagu by heating sugar in water. Mix the paagu and almond paste and heat. Keep stirring while adding ghee. Add saffron towards the end. This is very similar to chakkarai pongal except for jaggery, use of almonds and how almond is processed.
Carrot (Gaajar) Halwa:
Grate 3 carrots. Boil half liter of full cream milk. Keep stirring. Add grated carrot when the milk volume has shrunk. Finally add about 175 ml of sugar and keep stirring. That's all.
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| Boil milk in a large container and keep stirring |
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| Grate Carrot |
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| Add Grated Carrot to Boiling milk when milk has shrunk |
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| See how thick it becomes |
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| About 175ml sugar to be added, right at the end |
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| Almost the final stages |
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| Finally, Gajar Halwa. (Unfortunately, red color shows up as yellow in my phone's camera.) |
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