2. Dry Roast the moong dal until a nice aroma comes. Allow it to cool down.
3. Wash the moong dal and then cook in water until its completely mashed.
4. Add the Jaggery in ½ cup of water, cook till the jaggery is completely dissolved in water, switch of strain the impurities and set aside.
5. Once the moong dal is cooked add in the poha and continue cooking in the same vessel.
6. To this add in the Jaggery water and mix well. Next add in the edible camphor and crushed cardamom pods.
7. Keep cooking until the Pongal consistency is reached, now add in the ghee and cook for another 5 min. Finally add in the milk and switch off the flame. Roast the cashew nuts and raisins (if using) until golden in ghee and set aside. The garnish it with ghee roasted cashew nuts to the Pongal. Serve hot.
Serve hot .
Check to see what my fellow bloggers are cooking for Blogging Marathon 108.
Aval Sakkarai Pongal | Poha sweet Pongal
Ingredients
- ½ cup Aval / Poha
- 3 tbsp Moong Dal
- 3 cups Water
- ½ cup Jaggery
- Edible Camphor big mustard size
- 3 Cardamom pods
- 2 tbsp Ghee
- 5 Cashew nuts
- ¼ cup Milk
Instructions
- Wash and soak the Poha in water for 10 mins. Then drain the water and set aside.
- Dry Roast the moong dal until a nice aroma comes. Allow it to cool down.
- Wash the moong dal and then cook in water until its completely mashed.
- Add the Jaggery in ½ cup of water, cook till the jaggery is completely dissolved in water, switch of strain the impurities and set aside.
- Once the moong dal is cooked add in the poha and continue cooking in the same vessel.
- To this add in the Jaggery water and mix well. Next add in the edible camphor and crushed cardamom pods.
- Keep cooking until the Pongal consistency is reached, now add in the ghee and cook for another 5 min. Finally add in the milk and switch off the flame. Roast the cashew nuts and raisins (if using) until golden in ghee and set aside. The garnish it with ghee roasted cashew nuts to the Pongal. Serve hot.
Notes
- The Pongal tends to get thick milk after you switch off so add the milk will make it rich and bring the right consistency.
- Use boiled and hot milk.
- You can also use coconut milk.
- You can also cook the moong dal in pressure cooker.
vaishali sabnani
Pongal with poha is interesting and innovative ! The festival recipes are always delicious and divine .
Srivalli
I love this version with poha and the pongal has come out really so well!
Sandhya Ramakrishnan
Did you use red aval. I love the flavor of red aval and often make vellam aval. This is an interesting recipe to make chakkara pongal with aval.
Harini R
Interesting, innovative and flavorful for sure.
Amara’s cooking
Chakkera Pongal looks super delicious. This has been on my to do list for a long time Sharmila, now I have a good recipe. Thanks for sharing.
Saraswathi Ganeshan
Pongal looks very appetizing! Poha would have added unique texture to this recipe!
Suma Gandlur
I sometimes make this version pongal. Simple and flavor filled one.