INGREDIENTS

INSTRUCTIONS

1. Rinse and drain the rice. Pick clean the beans and peas. Set aside.
2. 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.
3. 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).
4. 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).
5. 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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