Kavuni Arisi Sweet Pongal

Instructions

1. 1

   Prepare the Rice and Dal

   • Rinse the black rice thoroughly under running water until the water runs clear.
   • Soak the rice in 3-4 cups of water for a minimum of 6 hours, or preferably overnight. This step is crucial and should not be skipped.
   • Just before cooking, rinse the moong dal.
2. 2

   Pressure Cook

   • Drain the soaked black rice completely. In a 3-liter pressure cooker, combine the drained rice, rinsed moong dal, 3 cups of fresh water, and a pinch of salt.
   • Close the lid and pressure cook on medium heat for 5 to 6 whistles.
   • After the whistles, turn off the heat and allow the pressure to release naturally, which takes about 10-15 minutes.
   • Once the pressure has settled, open the cooker. The mixture should be soft. Mash it gently with the back of a heavy ladle to achieve a creamy consistency.
3. 3

   Make the Jaggery Syrup

   • While the rice is cooking, combine the grated or powdered jaggery and 1/2 cup of water in a small saucepan.
   • Heat on a low-medium flame, stirring continuously until the jaggery dissolves completely. Do not boil it or check for string consistency.
   • Strain the syrup through a fine-mesh sieve into a bowl to remove any impurities. Set aside.
4. 4

   Combine and Finish the Pongal

   • Return the pressure cooker with the mashed rice-dal mixture to the stove on low heat.
   • Pour the strained jaggery syrup into the cooker. Stir well to combine everything.
   • Cook for 5-7 minutes, stirring constantly, until the pongal thickens and absorbs the syrup.
   • Add the cardamom powder and the pinch of edible camphor (if using). Mix well and turn off the heat.
5. 5

   Temper and Garnish

   • In a small pan (tadka pan), heat 2 tablespoons of ghee over medium heat.
   • Add the cashew nuts and fry until they turn a light golden brown.
   • Add the raisins and fry for a few seconds until they plump up.
   • Pour this hot tempering over the prepared pongal.
   • Add the remaining 2 tablespoons of ghee and the fresh grated coconut. Give it a final, thorough mix.
   • Serve the Kavuni Arisi Sweet Pongal warm.