Sakkarai Pongal (Tamil-Style Sweet Rice Pudding) Recipe | SAVEUR

Sakkarai Pongal (Tamil-Style Sweet Rice Pudding)

Sweet Rice Pudding

This luscious rice pudding adorned with cashews and raisins, is reason to celebrate in Pongal, India.

Ingalls Photography

During the south Indian harvest festival of Pongal, milk and rice are put into a clay pot and boiled. If the pot boils evenly on all sides, it's a sign of prosperity for the year to come. The festival's namesake dish, a luscious pudding made with the season's first rice, is sweetened with jaggery and adorned with cashews and raisins; it makes a satisfying dessert any time of year. This recipe first appeared in our August/September 2014 special India issue with Akash Kapur's story The Year's Sweetest Taste.

Sakkarai Pongal (Tamil-Style Sweet Rice Pudding)
This luscious rice pudding, often served during the south Indian harvest festival of Pongal, is sweetened with jaggery and adorned with cashews and raisins.
serves 4

Ingredients

1 cup long grain white rice, rinsed
14 cup moong dal (dried mung beans), rinsed, soaked 30 minutes, and drained
3 cups whole milk
1 stick cinnamon
14 cup ghee
12 cup cashew halves
3 tbsp. golden raisins
1 14 cups grated jaggery or brown sugar
2 tsp. ground cardamom

Instructions

Bring rice, dal, and 4 12 cups water to a boil in a 4-qt. saucepan. Reduce heat to medium; cook until rice is tender, 12–14 minutes. Add milk and cinnamon; cook, stirring occasionally to prevent scorching, until dal is mushy, 20–22 minutes. Melt ghee in an 8" skillet over medium-high; cook cashews and raisins until raisins are plump, 2–3 minutes. Stir into rice with jaggery and cardamom; cook, until jaggery is melted and pudding is slightly thickened, 3–4 minutes. Serve warm or at room temperature.

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