Every festival is related to happiness cheer and the celebration of being a social being. In India, the festivals predominantly lean towards, harvest season, the richness of cuisine and reinforcing familial bonds. The harvest season of Pongal and Makara Sankranthi, proclaims the cheer of being blessed with a wonderful crop and the thanksgiving associated with it. Looking at the thankgiving from this perspective (I feel) certainly solves the complexities that arise with the huge population we support as a country and
Here is an account of Pongal, the harvest festival of the south
This is my current year goal, to look beyond and as a family, just to see the people, not the permutation combinations we are. Too philosophical…,yes at the beginning of the year it is great to start with that ultimate thought to work with.
That palapazham treat
With that in mind we are serving up the jackfruit sharkarai pongal, with a generously shared bit of jackfruit from a friend. Coming to South India, palapazham, chakkapazam ir simply jackfruit is not just an exotic but an all-rounder fruit we all wait for. That sturdy tree is our treehouse to nectar bowl. Most of us have spent childhood summers with a tummy full of that delicious fruit.
Pongal is that comfort treat where rice and beans combine to form the best ever form of food. Make it sweet or savoury pongal just screams comfort each time. I have shared a couple of savoury Pongal on the blog
But only sweet one…
So here it is with the king of fruits for this upcoming Pongal season. The addition of the juiciest roasted jackfruit creates a heavenly aroma and cuts down the jaggery you add. That is a win-win.
Hope you enjoy it and when you make it tag us @mildlyindian. We look forward to hearing from you and all the tweaks you have made. If you do celebrate pongal, do tag us in your celebrations or if you don’t celebrate Pongal, here is what it is all about.
I am adding this post to the Healthy wellthy group collection of #kuchmeetahojaye collection to share to enjoy. The bloggers here have put together some amazing recipes.
See you soon
Palapazham sharkarai pongal
Jackfruit and jaggery rice pudding
for the base of the recipe
- 1/2 cup Raw rice short grain
- 1/3 cup Moong dal
- 3 cups drinking water
for the jackfruit addition
- 1 tbsp ghee
- 1/2 cup jackfruit ripe nd flesh chopped roughly
- 10 -15 cashew nuts
for the sweet addition
- 1/2 cup jaggery
- 1/2 cup drinking water
- 1/4 tsp green cardamom powder
- 2-3 strands saffron strands ( optional )
- 1-2 cups low fat/ full cream milk
for the rice base
- Wash the short grain rice and the moong dal ( skinned green gram) and add to the pressure cooker.
- Add the water, about 3 cups and pressure cook till soft for about 5-6 whistles
- Release pressure and set aside.
for the jackfruit
- Clean the jackfruit and extract the flesh.
- Chop roughly and have half a cup ready.
- Heat ghee on a pan and roast the cashew nuts
- Once golden, add the jackfruit and roast till they are really aromatic.
- Remove from heat and set aside
for the sweet addition
- add the water to jaggery and bring it to a boil to melt the jaggery.
- Strain this liquid and set aside after adding the cardamom powder and saffron
to complete the recipe
- In a large heavy-bottom pan add the cooked rice dal mixture, the jaggery and the jackfruit roasted mix and bring to a boil.
- Add the jaggery liquid and keep stirring so they are well incorporated. ( be careful as some jaggery can split the milk)
- Gently simmer this mixture together for 5-10 minutes till pudding consistency and remove off the heat
- Serve warm.
- Happy Pongal!!
You can swap the milk to coconut milk, but the flavor is entirely different.
Tried this recipe?Let us know how it was!