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Chakarai Pongal (Sweet Rice and Black Gram Pudding)

Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Indian Cuisine | Dessert | Rice

Prep: 0 min Cook: 0 min Servings: 8 Difficulty: medium

Categories: Dessert, Vegetarian, Holiday

Tags: dal, easy, holiday, indian, recipes for dessert, recipes for porridge, recipes using butter, recipes using cardamom, recipes using cashew, recipes using rice, recipes without cooking time, vegetarian

Source: Wikibooks contributors (https://en.wikibooks.org/wiki/Cookbook%3AChakarai_Pongal_%28Sweet_Rice_and_Black_Gram_Pudding%29)

Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.

Source revision: https://en.wikibooks.org/w/index.php?title=Cookbook%3AChakarai%20Pongal%20%28Sweet%20Rice%20and%20Black%20Gram%20Pudding%29&oldid=4629681

License: CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/) · Wikibooks contributors

Ingredients

  • 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

  1. Cook the rice and dhal together with cups of water in a pot or pressure cooker until mushy.
  2. Meanwhile, melt the jaggery with 1 cup of water in a pan.
  3. Add the cardamom to the jaggery as it melts.
  4. Mush the rice and paruppu (dal) mixture well and add to the pan of jaggery.
  5. Stir well and cook on low heat till the mixture comes together well.
  6. Heat 4 tablespoons of the ghee in a separate pan and fry cashews to golden brown.
  7. Add raisins and fry for a few more seconds or until they swell up.
  8. Add the nuts and raisins to into the pongal.
  9. Serve hot with an additional dollop of neyyi or ghee.