Palapazham sharkarai pongal
Jackfruit and jaggery rice pudding
Ingredients
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 )
other additions
- 1-2 cups low fat/ full cream milk
Instructions
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!!
Notes
You can swap the milk to coconut milk, but the flavor is entirely different.
Tried this recipe?Let us know how it was!