Indian Rice Pudding, Pongal
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Akkaravadisal – South Indian Pongal Rice Pudding

Prep Time30 mins
Cook Time30 mins


  • •1/2 cup rice
  • •2 tablespoons split yellow moong dal mung beans
  • •4 cups milk
  • •3/4 cup powdered jaggery
  • •3 green cardamom pods
  • •a pinch of edible camphor/edible gum
  • •1/4 cup ghee
  • •1 tablespoon cashews
  • •2 tablespoons golden raisins


  • Soak rice for 1/2 an hour. Drain.
  • In a saucepan, heat 1 tablespoon of the ghee. Add moong dal and stir fry until golden brown. Add to drained rice.
  • Add milk to the saucepan and bring to a boil over medium heat. Add rice and moong dal. Simmer for 25 minutes until thick and creamy.
  • Add jaggery and stir to combine.
  • Using a coffee/spice grinder, grind cardamom seeds and edible gum to a powder.
  • In a small skillet, heat the remaining 2 tablespoons of ghee. Add cashews and fry until golden brown. Add raisins and fry for 1 more minute. Add to rice.
  • Cook for 2 more minutes.