In a pan dry roast the lentils until golden brown and then add the quinoa to it. Fry it for about 2-3 minutes more in low flame.

Wash the mixture well a couple of times under running water. Add about 2 cups of water and 1 cup of milk to the quinoa mixture and cook it in the pressure cooker for 4-5 whistles. You could alternatively cook this on stovetop as well until the quinoa and lentils are mushy. When warm, mash the cooked quinoa with a flat ladle or potato masher.

In another pan, add the jaggery and about ½ cup of water and cook it on medium flame. Let the vellam dissolve and if needed at this stage, strain it to remove impurities. Return it to the pan and let it cook on medium flame until it becomes syrupy in texture.

Add a couple of tablespoons of ghee at this stage and then add the mashed quinoa to it. The syrup would liquefy a bit when the quinoa is added. Add 2 more tablespoons of ghee and continue to cook over low flame.

Meanwhile in a small pan, heat about a tablespoon of ghee and fry the cashews and raisins until golden brown. Add the nutmeg powder and edible camphor (powdered) to the ghee and mix well. Turn off the flame and add this to the chakkara Pongal.

Mix well and once the Pongal comes to a thicker consistency, turn off the flame. Make sure that the chakkara Pongal is still in semi-solid stage as it will thicken when cooled.

Serve warm or at room temperature.