Karuppu kavuni arisi sweet Pongal
Traditional black rice sweet Pongal using Black rice
Servings: 4
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
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