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Chakarai Pongal (Sweet Rice and Black Gram Pudding)

Chakarai Pongal (Sweet Rice and Black Gram Pudding) — a indian recipe, 9 ingredients.

Serves 8 · Indian

contains dairycontains nuts

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 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
Make it lactose-friendly
  • 1 cup ghee (or butter) → plant butter, ghee (mostly lactose-free), or olive oil
  • ¼ cup milk → lactose-free milk, oat milk, or almond milk

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  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 240 ml 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.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0