Akkaravadisal – South Indian Pongal Rice Pudding
Servings: 6 people
Calories: 353kcal
Equipment
Ingredients
- 1/2 cup short grain rice
- 3 green cardamom pods
- 1/4 teaspoon edible gum
- 1 tablespoon split cashews
- 2 tablespoons golden raisins
- 2 tablespoons yellow moong dal split mung beans
- 4 cups milk
- 3/4 cup powdered jaggery
- 2 tablespoons ghee
Instructions
- Soak rice for 30-45 minutes. Drain.
- Using a coffee/spice grinder, grind cardamom seeds and edible gum to a powder.
- In a small skillet, heat 1 tablespoon of ghee. Add cashews and fry until golden brown. Add raisins and fry for another few seconds. Remove from pan and set aside.
- Drain rice.
- In a saucepan, heat 1 tablespoon of ghee. Add moong dal and stir fry until golden brown.
- Add rice and stir fry for 1 minute.
- Add milk to the saucepan and bring to a boil over medium heat. Simmer for 25 minutes until thick and creamy.
- Add jaggery, cardamom/edible gum and cashews/raisins and stir to combine.
- Cook for 5 more minutes until thick and creamy.
Notes
- Use short grain rice for best results.
- Can we served warm or chilled.
- If it gets too thick as it chills, add a a little milk or water.
Nutrition
Calories: 353kcal | Carbohydrates: 55g | Protein: 8g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 29mg | Sodium: 73mg | Potassium: 287mg | Fiber: 1g | Sugar: 37g | Vitamin A: 273IU | Vitamin C: 1mg | Calcium: 201mg | Iron: 1mg
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