Vegan Chakarai Pongal

 Raw Rice - 3/4 cup

Moong dal - 1/4 cup

Almonds - 10 nos

Cashews - 10 nos

Raising - 1 tbspoon

Jaggery - 1 1/4 cup - 1 1/2 cup

Cardamon powder

Ghee - 3 - 4 tbspoon

Nutmeg Powder - 1 pinch

In a pressure cooker dry roast the rice and dal till it is heated up and slight smell comes out without changing the colour of rice and dal.   Wash the roasted dal and rice and pressure cook it with 3 1/2 cups of water.   Grind the almonds to a fine smooth paste with some water and filter it.

In a kadai add 1 tbspoon ghee and roast the cashews and raisins and remove it.  In the same kadai add the jagery and 1/4 cup of water and allow it to boil.  Mash the cooked dal and rice.  Add the mashed dal and rice, and the ground alomond milk to the kadai and mix it well till it becomes little thick.  Switch off the flame and add the 2 tbspoon of ghee and the roasted cashews and raisins.  Instead of adding milk we are adding almond milk.