Chakrapongal along with Venpongal and Chutney

Pressure cook rice with 4 cups water and a teaspoon of ghee, 3 to 4 whistles in sim.

Wait for pressure to release.

In a separate pan, add powdered jaggery in 2 cups of water. Heat till Jaggery dissolves. Strain to remove impurities.

Add the Jaggery solution to the cooked rice. Mix well. It will be watery. Again, cook until a semisolid consistency is reached.keep adding ghee in between.

(Reserve two teaspoonfuls to roast cashews for garnishing) Keep stirring in between.

After it is done in a pan, heat ghee , fry cashews n kishmiss n added to the rice jaggery mixture. Finally, add elaichi powder. Mix well n serve.

Traditionally, a little green gram Dal is also added to rice. In that case, just light fry the Dal ,add to rice and cook