Ingredients:
Green gram dhal – 100 gms
Dry fried till golden brown.
Grated coconut – 1 cup
Jaggery – 100 gms
Cardamom – 2 coarsely powdered
Cashew -10 nos
Ghee – 1 teaspoon.

Method:
Heat a pan and cook the green gram dhal with required amount of water or ? liter of water.
When softly cooked add the grated coconut.
Add little water to jaggery and let it dissolve and filter and add to the earlier pan and boil.
Fry cashew in little ghee and add to the payasam and cardamom.

This is usually done on festival days.

Ingredients:
Raw Rice 200gms.
Grated Coconut 50 gms.
Jaggery (Powdered) 200 gms.
Cardamum (crushed) 4 Nos.
Cashew Nuts 10 Nos.
Dry Seedless Grapes (Kiss Miss) 10 Nos.
Ghee 2 Tablespoon
Method:
Wash the rice and keep aside.
Add 500 ml water to rice and Cook in a vessel preferably pressure cook, till it is completely done.
Mix the jaggery powder and keep sauting till completely jaggery dissolves.
Slightly fry the cashew, grated coconut and dried seedless grapes in a little ghee and mix to the rice.
Add the left out ghee and crushed cardamom to the cooked rice.
The Chettinad Sarkkarai Pongal is ready.

Ingredients
1 litres Milk
200 gm Sugar
50 gm raw rice

Method
Boil the milk and When it boils, add the washed rice in it and boil again.
Simmer in medium flame.
Cook till the rice is done.
When the rice is well cooked add sugar and mix well.
Cooker will be ideal.
Serve hot.

Ingredients
3 litres Milk
700 gm Sugar
150 gm Dried red rice

Method
Boil the milk.
Add sugar and mix well.
When it boils again, add the washed rice in it.
Simmer in medium flame.
Cook till the rice is done.
Serve hot.

Ingredients
3 litres Milk
700 gm Sugar
150 gm Dried red rice

Method
Boil the milk.
Add sugar and mix well.
When it boils again, add the washed rice in it.
Simmer in medium flame.
Cook till the rice is done.
Serve hot.

Ingredients:
Buffalo’s milk – 2 litres
(Thick milk)
Sugar – 1/2 cup
Blanched & sliced Almonds,
Cashews, Pistha – 2 Tbl sps
Ghee – 1 tsp

Method:
Select a broad & heavy based kadai.
Pour milk in that, and heat in a high flame till milk starts boiling.
Reduces flame and cook, keeping a ladle in the centre.
When cream is formed on top, gently keep pushing it to the sides of the vessel.
Cook till three fourth of the milk is reduced, repeating the process.
When little milk is left, scrape corners and put all the cream in the milk.
Add sugar and switch off the stove.
Stir gently, till sugar is dissolved completely.
Fry sliced nuts in ghee and mix with basandhi.
Chill it and serve in small cups.

Ingredients:
*Puffed rice – 5 cups (heaped) (or) 1 litre
Jaggery – 1cup
Puffed rice is Arisi pori in Tamil
and Borugulu in Telugu

Method:
Clean the puffed rice to remove stones and mud.
Place a heavy bottom large kadai over fire and heat jaggery adding little water till jaggery dissolves in medium flame.
When jaggery is dissolved completely, switch off the stove when jaggery reaches sticky consistency and immediately mix the puffed rice to that evenly and quickly.
Then make it to required size balls, before it gets cooled.

Note: To find the right consistency of jaggery is to make a ball out of jaggery when it is cooked and drop in a glass of water, when it makes noise and goes down with out getting dissolved it is the right consistency.

Ingredients:
Raw Rice 200gms.
Grated Coconut 50 gms.
Jaggery (Powdered) 200 gms.
Cardamum (crushed) 4 Nos.
Cashew Nuts 10 Nos.
Dry Seedless Grapes (Kiss Miss) 10 Nos.
Ghee 2 Tablespoon
Method:
Wash the rice and keep aside.
Add 500 ml water to rice and Cook in a vessel preferably pressure cook, till it is completely done.
Mix the jaggery powder and keep sauting till completely jaggery dissolves.
Slightly fry the cashew, grated coconut and dried seedless grapes in a little ghee and mix to the rice.
Add the left out ghee and crushed cardamom to the cooked rice.
The Chettinad Sarkkarai Pongal is ready.