Palapazham sharkarai pongal
Jackfruit and jaggery rice pudding
Prep Time
Cook Time Passive Time
30minutes 10minutes
Prep Time
Cook Time Passive Time
30minutes 10minutes
for the base of the recipe
for the jackfruit addition
for the sweet addition
other additions
for the rice base
  1. Wash the short grain rice and the moong dal ( skinned green gram) and add to the pressure cooker.
  2. Add the water, about 3 cups and pressure cook till soft for about 5-6 whistles
  3. Release pressure and set aside.
for the jackfruit
  1. Clean the jackfruit and extract the flesh.
  2. Chop roughly and have half a cup ready.
  3. Heat ghee on a pan and roast the cashew nuts
  4. Once golden, add the jackfruit and roast till they are really aromatic.
  5. Remove from heat and set aside
for the sweet addition
  1. add the water to jaggery and bring it to a boil to melt the jaggery.
  2. Strain this liquid and set aside after adding the cardamom powder and saffron
to complete the recipe
  1. In a large heavy-bottom pan add the cooked rice dal mixture, the jaggery and the jackfruit roasted mix and bring to a boil.
  2. Add the jaggery liquid and keep stirring so they are well incorporated. ( be careful as some jaggery can split the milk)
  3. Gently simmer this mixture together for 5-10 minutes till pudding consistency and remove off the heat
  4. Serve warm.
  5. Happy Pongal!!
Recipe Notes

You can swap the milk to coconut milk, but the flavor is entirely different.