INGREDIENTS

INSTRUCTIONS

Rinse and drain the rice. Pick clean the beans and peas. Set aside.
Heat 2 tablespoons of the ghee in a large saucepan. Add the mung  beans
and split peas and fry, over medium heat, stirring, for 3  minutes or
until very lightly colored. Add 2 cups of the boiling  water, stir, and
lower heat and cook at a simmer, partially covered,  for 15 minutes.
Add the rice and the additional 1/2 cup water, and  stir. Cook covered,
at a low simmer, until the liquid is absorbed and  the rice is almost
tender (15-20 minutes). Add the milk, bring the  mixture to a boil, and
cook, stirring often to prevent sticking but  being careful to keep the
grains whole, until it is thickened and the  rice is cooked (about 15
minutes). Add the sugar, cardamom, and  raisins, and continue cooking
for 3 more minutes. Stir in the  remaining ghee 2 tablespoons at a
time, and most of the cashew nuts  (save some for garnish). Let the
pudding rest, covered, for 15  minutes before you serve it Serve warm,
at room temperature, or  chilled, either as a dessert or as a snack all
by itself.  *For a more elaborate presentation pour the freshly made
pudding into  a lightly oiled 8-cup mold and chill. Unmold on an
attractive plate,  slice, and serve with softly whipped unsweetened
heavy cream.  NOTES : (Shakkara Pongal) Posted to Bakery-Shoppe Digest
V1 #499 by  "Terry Van Kirk" <tvankirk@pacbell.net> on Jan 10, 1998

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 152
Calories From Fat: 50
Total Fat: 5.7g
Cholesterol: 15.7mg
Sodium: 19.9mg
Potassium: 86mg
Carbohydrates: 24.8g
Fiber: <1g
Sugar: 20.5g
Protein: 1.4g