Chakarai Pongal (Sweet Rice and Black Gram Pudding)
Ingredients
| Sl No | Description | Quantity | Macros split | |
|---|---|---|---|---|
| 1 | white rice | 0.5 cup | 438 kcal9g protein · 96g carbs · 1g fat | Buy |
| 2 | moong dhal | 0.5 cup | — | Buy |
| 3 | water | 4 cup | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 4 | chopped cashew nuts | 0.25 cup | 339 kcal10g protein · 22g carbs · 23g fat · 3g fibre | Buy |
| 5 | white raisins | 0.25 cup | 82 kcal2g protein · 18g carbs · 0g fat | Buy |
| 6 | cardamom powder | 1 tbsp | 0 kcal0g protein · 0g carbs · 0g fat | Buy |
| 7 | ghee | 1 cup | 2160 kcal0g protein · 0g carbs · 240g fat | Buy |
| 8 | jaggery | 0.75 cup | — | Buy |
| 9 | milk | 0.25 cup | 47 kcal2g protein · 3g carbs · 3g fat · 0g fibre | Buy |
Total, all ingredients3066 kcal · 23g protein · 139g carbs · 267g fat · 3g fiber
Per serving383 kcal · 3g protein · 17g carbs · 33g fat · 0g fiber
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Directions
Cook the rice and dhal together with cups of water in a pot or pressure cooker until mushy.
Meanwhile, melt the jaggery with 1 cup of water in a pan.
Add the cardamom to the jaggery as it melts.
Mush the rice and paruppu (dal) mixture well and add to the pan of jaggery.
Stir well and cook on low heat till the mixture comes together well.
Heat 4 tablespoons of the ghee in a separate pan and fry cashews to golden brown.
Add raisins and fry for a few more seconds or until they swell up.
Add the nuts and raisins to into the pongal.
Serve hot with an additional dollop of neyyi or ghee.
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