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Chettinad Aval Jaggery Pongal

Team AckoFeb 8, 2024

Give a twist to your regular sweet pongal with aval instead of rice. Your child will relish every mouth of this Chettinad Aval Jaggery Pongal. Aval is packed with energising carbs, fibre, protein and jaggery with iron.

Contents

Ingredients to make Chettinad Aval Jaggery Pongal:

1 ½ cup thick rice flakes (aval/ poha), ½ cup moong dal, ½ cup milk, 2 ½ cups of jaggery, 2 tsp. sliced coconut, 10 cashews and raisins each, 2 tsp. cardamom powder, ¼ cup ghee

Steps to make Chettinad Aval Jaggery Pongal:

1. Soak the aval (poha) with little water.

2. Pressure cook the moong dal for 2 whistles.

3. Dissolve the jaggery in little hot water and filter and keep it aside.

4. In a tempering pan, add ghee and roast cashews, coconut bits and raisins and keep it aside.

5. Transfer cooked moong dal in a thick bottomed pan and turn on the stove.

6. Add the soaked aval (poha) and mix well.

7. Add the milk and the jaggery syrup.

8. Keep stirring the contents constantly so that they do not stick to the bottom.

9. When the pongal thickens, add the ghee roasted cashews, coconut, raisins and cardamom.

10. Stir it well and cook it in a slow flame for 3 minutes and add ghee on the top of the pongal.

Chettinad Aval Jaggery Pongal is ready. Treat your child for today’s breakfast.

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Disclaimer: This content is for informational purposes only, based on industry experience and secondary sources. It is not a substitute for professional advice. Please consult a qualified expert for health or insurance-related decisions. Content is subject to change, refer to current policy wordings for specific ACKO details.

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