Kavuni arisi Sakkarai pongal

Kavuni arisi Sakkarai Pongal – Karuppu kavuni arisi sakkarai pongal – Traditional South Indian sakkarai pongal made using black rice with step by step pictures and short video

Karuppu kavuni arisi is known for its health benefits. It has a unique purplish hue and is very rich in nutrition. We usually make sakkarai pongal using raw rice or sometimes with millet, samba wheat, or aval. I have posted Kavuni Arisi Curd Rice recipe on my Instagram page and YouTube channel.

Kavuni arisi is usually soaked overnight before cooking, as it has a hard texture. But in this recipe we are pulsing the rice into kurunai and cooking it immediately. The rice gets cooked in this way, without soaking. This recipe is similar to the popular Chettinad Kavuni arisi sweet.

I have posted a recipe for kavuni arisi payasam, and I even made it for a big group of guests a few months back. It was a huge hit among the guests. It is long overdue to post karuppu kavuni arisi dosai and appam on jeyashris kitchen. Do try this Karuppu kavuni arisi sakkarai pongal for neivedyam and let me know how it turned out.

Also check our Kavuni arisi curd rice, Karuppu kavuni arisi paal payasam, kavuni arisi payasam, kovil sakkarai pongal and paal sakkarai pongal

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Karuppu kavuni arisi sweet Pongal

Traditional black rice sweet Pongal using Black rice

Course Sweet, Traditional sweet

Cuisine Indian, South Indian

Keyword Festival recipes, Navratri recipes, sweets

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Servings 4

Author Jeyashri suresh

Ingredients

• ½ cup karuppu kavuni arisi
• 2 tbsp yellow moong dal
• 2 cups water to cook the rice
• ¾ cup jaggery
• ½ cup water to melt the jaggery
• 2-3 tbsp ghee
• ¼ tsp cardamom powder
• A tiny pinch edible camphor
• Few cashew nuts

Instructions

• In a bowl add ½ cup black rice
• Add water and wash well 3-4 times
• Drain the water and pulse this 3-4 times
• Transfer it to a bowl
• Add 2 tbsp yellow moong dal and add add 2 cups of water
• Pressure cook for 6-7 whistles in medium flame.
• Once done mash this well
• In a pan add ¾ cup jaggery and add ½ cup water
• Let the jaggery dissolve, filter the impurities.
• Add the cooked and mashed black rice to the pan
• Mix well
• Add ¼ tsp cardamom powder and add 1-2 tbsp ghee
• Mix well.
• Let this boil for a minute
• Add a tiny pinch of edible camphor
• Add ghee roasted cashew nuts
• Mix well
• Switch off the flame
• Kavuni arisi sakkarai Pongal is ready

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Notes

• No need to soak the rice, since we are pulsing the rice, it gets cooked fast.

• The jaggery quantity was perfect, you can add 1-2 tbsp extra if you want it sweeter.

• Karuppu kavuni arisi sakkarai Pongal can be offered as neivedyam for any festival

• In a bowl, add ½ cup black rice
• Add water and wash well 3-4 times.

• Drain the water and pulse this 3-4 times
• Transfer it to a bowl.

• Add 2 tbsp yellow moong dal and add 2 cups of water.

• Pressure cook for 6-7 whistles on medium flame.
• Once done, mash this well.

• In a pan add ¾ cup jaggery and add ½ cup water.

• Let the jaggery dissolve, filter the impurities.

• Add the cooked and mashed black rice to the pan
• Mix well.

• Add ¼ tsp cardamom powder and add 1-2 tbsp ghee
• Mix well.

• Let this boil for a minute
• Add a tiny pinch of edible camphor
• Add ghee-roasted cashew nuts.

• Mix well
• Switch off the flame.

• Kavuni arisi sakkarai Pongal is ready.