Chakarai Pongal (Sweet Rice and Black Gram Pudding)
Chakarai pongal is a sweet, buttery rice and dhal pudding cooked in South India for the Makar Sankranti festival. Jaggery gives it a deep, caramel-like sweetness, and cardamom keeps it fragrant rather than heavy. Cashews and raisins fried in ghee go in at the end, so they stay crisp and plump against the soft, mashed porridge. A final spoonful of ghee on top is traditional, and the dish serves eight.
Instructions
Put the rice and dhal in a pot or pressure cooker with the water. Cook them together until both are soft and mushy.
While they cook, melt the jaggery with 1 cup of water in a pan. Stir in the cardamom powder as the jaggery melts.
Mash the cooked rice and dhal well, then add it to the pan of melted jaggery. Stir thoroughly and cook over low heat until the mixture holds together.
In a separate pan, heat 4 tablespoons of the ghee and fry the cashews until golden brown. Add the raisins and fry for a few more seconds, until they swell up.
Stir the nuts and raisins into the pongal. Serve hot with an extra spoonful of ghee on top.
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