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Chakarai Pongal (Sweet Rice and Black Gram Pudding)
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schedulePrep 0 min
local_fire_departmentCook 0 min
groups8 speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4629681
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- ½ cup white rice
- ½ cup moong dhal
- 4 cups water
- ¼ cup chopped cashew nuts
- ¼ cup white raisins
- 1 tablespoon cardamom powder
- 1 cup ghee (or butter)
- ¾ cup jaggery
- ¼ cup milk
Directions
- Cook the rice and dhal together with cups of water in a pot or pressure cooker until mushy.
- Meanwhile, melt the jaggery with 1 cup of water in a pan.
- Add the cardamom to the jaggery as it melts.
- Mush the rice and paruppu (dal) mixture well and add to the pan of jaggery.
- Stir well and cook on low heat till the mixture comes together well.
- Heat 4 tablespoons of the ghee in a separate pan and fry cashews to golden brown.
- Add raisins and fry for a few more seconds or until they swell up.
- Add the nuts and raisins to into the pongal.
- Serve hot with an additional dollop of neyyi or ghee.
