Kavuni Arisi Sweet Pongal

1. 1
   prep · ~480 min

   Wash and soak the kavuni arisi.

   Rinse the kavuni arisi well until the water runs clearer. Soak it in enough water overnight so the grains soften and cook evenly.

2. 2
   pressure cook · ~35 min

   Cook the rice until soft.

   1.Drain the soaked kavuni arisi and add it to a pressure cooker.

   2.Pour in 4 cups water and close the cooker.

   3.Pressure cook on medium heat for 25 to 30 minutes until the rice is very soft.

   4.Let the pressure drop naturally, then mash the rice lightly with the back of a spoon.

   TIPKavuni arisi should be softer than regular cooked rice here, so it can absorb the jaggery well.
3. 3
   boil · ~5 min

   Melt the jaggery.

   Heat 1/2 cup water with the grated jaggery in a pan until the jaggery dissolves fully. Strain if needed to remove any grit, then return the syrup to the pan.

4. 4
   simmer · ~7 min

   Mix the rice with the jaggery syrup.

   1.Add the cooked rice to the jaggery syrup.

   2.Mix well and cook on low heat until the syrup coats the rice evenly.

   3.Add cardamom powder and a pinch of salt.

   4.Cook for 5 to 7 minutes, stirring often, until the pongal looks glossy and thick.

   TIPKeep the heat low after adding jaggery so the sweet pongal stays soft and does not catch at the bottom.
5. 5
   temper · ~2 min

   Fry the nuts and raisins in ghee.

   1.Heat ghee in a small pan over low heat.

   2.Add cashew nuts and fry until light golden.

   3.Add raisins and cook until they puff up.
6. 6
   assemble · ~1 min

   Finish the sweet pongal.

   Pour the ghee, cashew nuts, and raisins over the pongal. Mix gently so the ghee spreads through the rice without breaking it down too much.

7. 7
   serve

   Serve warm.

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