WILD RICE SAKKARAI PONGAL (RICE PUDDING)

Hey everyone, hope you're having an amazing day today. Today, we're going to prepare a special dish, WILD RICE SAKKARAI PONGAL (RICE PUDDING). One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

WILD RICE SAKKARAI PONGAL (RICE PUDDING) is one of the most favored of current trending meals on earth. It is simple, it's fast, it tastes yummy. It is enjoyed by millions every day. They are nice and they look wonderful. WILD RICE SAKKARAI PONGAL (RICE PUDDING) is something that I've loved my whole life.

Many things affect the quality of taste from WILD RICE SAKKARAI PONGAL (RICE PUDDING), starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare WILD RICE SAKKARAI PONGAL (RICE PUDDING) delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make WILD RICE SAKKARAI PONGAL (RICE PUDDING) is 8 servings. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook WILD RICE SAKKARAI PONGAL (RICE PUDDING) estimated approx 40 mins.

To begin with this recipe, we have to first prepare a few components. You can cook WILD RICE SAKKARAI PONGAL (RICE PUDDING) using 14 ingredients and 5 steps. Here is how you can achieve that.

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I have a mission - popularize nutrient rich ingredients. Wild rice is one such ingredient. it improve digestion and heart health, stimulate growth and repair throughout the body, slow the signs of aging, protect against chronic diseases, prevent the onset of diabetes, strengthen bones, boost the immune system, and help with weight loss. It appeared first in southern India around 1400 BC. Then it got domesticated in fertile alluvial Northern plains watered by rivers. It is still cultivated in Assam and Nepal, though not in South India. Indian obsession with fast American food is sad. Obesity and diabetes is the result of this obsession. Do you know that the word rice is derived from Tamil word arisi? Cook with me. Make this nutritious wild rice pudding.

Ingredients and spices that need to be Take to make WILD RICE SAKKARAI PONGAL (RICE PUDDING):

1. 1 cup wild rice
2. 1/4 cup chana dal
3. 1/2 cup Almond
4. 2 tbsp butter
5. 1/4 cup cashews
6. 1 tbsp raisins
7. 3 cup milk
8. 1/4 cup crushed jaggery
9. 1/2 tsp cardamom powder
10. 1/2 tsp licorice, grated
11. 1/2 tsp nutmeg, grated
12. 1/2 tsp saffron
13. 1 pinch salt
14. dessert

Steps to make to make WILD RICE SAKKARAI PONGAL (RICE PUDDING)

1. Make a checklist, collect and keep all ingredients within reach
2. Make a checklist, collect and keep all ingredients within reach
3. Dissolve saffron in 2 tbsp hat water to get good color
   In a bowl, soak Almonds in hot water for 10 minutes. Remove the skin; blend it in a mixer with milk
   Soak the rice and dal in 3 cups of hot water in a bowl, 20 minutes. Cook in a pressure cooker just as you would cook rice. While rice is cooking, attend to the rest of cooking
4. Over medium low heat, in a heavy bottomed saucepan, roast cashews and raisins in melted butter. Raisins will swell, cashews turn golden red. About 2 -3 minutes, add the almond milk, cook over medium heat with occasional stirring, 5 minutes. Stir in crushed Jaggery ; bring it to boil. Stir in the cooked rice plus dal. Add saffron and cardamom powder.
5. Keeping a small grater over the saucepan, grate licorice and nutmeg. Cook over simmering heat for a few minutes. Turn off the heat. Pudding is ready to serve. Transfer the pudding to a serving bowl. Enjoy

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So that's going to wrap it up for this exceptional food Step-by-Step Guide to Prepare Ultimate WILD RICE SAKKARAI PONGAL (RICE PUDDING). Thanks so much for reading. I am sure you will make this at home. There's gonna be interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!