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Chakarai Pongal (Sweet Rice and Black Gram Pudding)

Chakarai Pongal (Sweet Rice and Black Gram Pudding) – Forkwise recipe card (illustration, no photo yet)
DessertsIndian⏱ 45 minServes 8EasyGluten-freeEgg-freeVegetarian
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🌾 Gluten-free by ingredient. Every ingredient in this recipe was checked against our strict gluten-free list. It has not been test-cooked or lab-tested. If you have coeliac disease, check the label of every product you use (for example “gluten-free” on spices, stock or oats) and avoid cross-contact in your own kitchen. How we check recipes

Ingredients

  • ½ cup white rice
  • ½ cup moong dhal
  • 4 cups water
  • ¼ cup chopped cashew nuts
  • ¼ cup white raisins
  • 1 tbsp cardamom powder
  • 1 cup ghee (or butter)
  • ¾ cup jaggery
  • ¼ cup milk

Method

  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.

Recipe source: Wikibooks Cookbook · CC BY-SA 4.0 · Wikibooks contributors (history) · Wiki markup removed and reformatted
No photo yet – illustrated placeholder.