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Ingredientes
- 1 1/2 c. Rice, Long Grain
- 3/4 c. Mung Beans, Split, Yellow
- 1 c. Ghee, (Sweet Butter)
- 2 c. Lowfat milk
- 2 1/2 c. Boiling Water
- 1 1/2 c. Brown Sugar, Packed
- 1/4 c. Seedless Raisins, Dark
- 1/2 c. Cashews, Dry-Roasted, Unsalted, Minced
Direcciones
- 1. Rinse and drain the rice. Pick clean the beans and peas. Set aside.
- 2. Heat 2 Tbsp. of the ghee in a large saucepan. Add in the mung beans and split peas and fry, over medium heat, stirring, for 3 min or possibly till very lightly colored.
- 3. Add in 2 c. of the boiling water, stir, and lower heat and cook at a simmer, partially covered, for 15 min. Add in the rice and the additional 1/2 c. water, and stir. Cook covered, at a low simmer, till the liquid is absorbed and the rice is almost tender (15-20 min).
- 4. Add in the lowfat milk, bring the mix to a boil, and cook, stirring often to prevent sticking but being careful to keep the grains whole, till it is thickened and the rice is cooked (about 15 min).
- 5. Add in the sugar, cardamom, and raisins, and continue cooking for 3 more min. Stir in the remaining ghee 2 Tbsp. at a time, and most of the cashew nuts (save some for garnish). Let the pudding rest, covered, for 15 min before you serve it Serve hot, at room temperature, or possibly chilled, either as a dessert or possibly as a snack all by itself.
- *For a more elaborate presentation pour the freshly made pudding into a lightly oiled 8-c. mold and chill. Unmold on an attractive plate, slice, and serve with softly whipped unsweetened heavy cream.
- NOTES : (Shakkara Pongal)
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 179g | |
| Recipe makes 12 servings | |
| Calories 444 | |
| Calories from Fat 181 | 41% |
| Total Fat 20.35g | 25% |
| Saturated Fat 11.45g | 46% |
| Trans Fat 0.0g | |
| Cholesterol 46mg | 15% |
| Sodium 68mg | 3% |
| Potassium 344mg | 10% |
| Total Carbs 60.18g | 16% |
| Dietary Fiber 2.7g | 9% |
| Sugars 32.0g | 21% |
| Protein 7.17g | 11% |
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