Our Veggie Eats

All about the food we eat at home, pack in our lunch boxes, and try everywhere else…. And feel it's blog worthy!

Harvest Festival and Rice Pudding

on January 16, 2013

DSCN2195 Rice Pudding

 

After enjoying a Sweet Beginning before the day of the Harvest Festival, it was time to enjoy the reaping of the harvest itself, so to speak 🙂 . This meant the traditional pot of sweet rice pudding aka Pongal. The creaminess of this rice pudding can be enjoyed without guilt as it comes from small lentils called moong dal. The lentil is slightly roasted and boiled along with rice in a mixture of water and low-fat milk. Pressure cooking speeds up the process. Once it is cooked to a soft mass, it is sweetened with jaggery (brown sugar is a good substitute) and cooked until the sugar is melted and the pudding achieves a sticky consistency. Adding a little melted ghee (clarified butter) while cooking prevents the pudding from sticking to the sides of the pan. It is then seasoned with nutmeg and nuts and raisins fried in clarified butter. Served hot and it instantly warms the belly on a cold winter night.

1/2 C rice, 1/8 C moong dal, 1/2 C water, 1 C low-fat milk, 1 C brown sugar or jaggery, 3 t ghee (clarified butter), pinch of nutmeg, handful of raisins, cranberries and nuts (pecans are lovely) went into the making of this pudding.

 

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