Chakarai Pongal (Sweet Rice and Black Gram Pudding)
Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Cashew | 1 oz (28g / ~18 nuts) | 157 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Grape | 1/2 cup (76g) | 62 |
| Walnut | 1 walnut half (4g) | 26 |
| Cardamom | 1 tsp ground (2g) | 6 |
| Water | not in our table | 0 |
| Ghee | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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
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.