Tuesday, January 15, 2008

Chakra Pongali (Rice Pudding)

A lip-smacking delicacy, for those special occasions!

Rice - 2 cups (wash and drain)
Moong dal - ½ cup (wash and soak in water for 20 minutes)
4 cups water to cook rice and moong dal
Fresh grated coconut - ¾ cup (lightly roast, until pale golden)
Cashew nuts - ¼ cup, halved
Cardamom (elaichi) powder - 1 tsp
Sugar and grated jaggery - to taste (I normally do 3 parts sugar and 1 part jaggery)
4 cups milk (whole milk or 2%)
3 tbsp ghee (adjust as per your preference)

  1. Cook rice and moong dal together until soft
  2. Toast cashews in 1 tbsp ghee, remove and set aside
  3. In a thick bottomed saucepan, heat milk
  4. Add cooked rice and dal to the milk, add cashews, sugar, elaichi powder and let cook for 10-15 minutes, on medium heat (do not cover the Pan). Keep stirring in between
  5. Add roasted coconut, remaining ghee and simmer until all the liquid evaporates. Stir in between
  6. Remove from heat. Add grated jaggery, mix well
  7. Serve warm
Tip: If you love jaggery, you can add all jaggery and no sugar.
      Jaggery should be added after you turn the heat off/remove from heat.

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