Black Rice Sweet Pongal
Images on Rasoi Buddy are for illustrative purposes only and may not represent the exact appearance of the final dish.
Black Rice Sweet Pongal is a magnificent and visually stunning dessert made from the indigenous black glutinous rice (Chakhao). I slow-cook this specialty rice with jaggery, fresh coconut, and a magnifique tempering of ghee and nuts to create a rich, purple-hued pudding. This dish is a symbol of regional celebration, often prepared for harvest festivals and special offerings in the temples. The taste is remarkably sophisticated—creamy, sweet, and carrying a magnificent nutty aroma from the rice. It is an honest and high-quality representation of heritage cooking that values the unique nutritional properties of ancient grains. I love serving this warm as a premium dessert after a traditional meal.
Ingredients
Cooking Instructions
Tips & Secrets
- The secret to a great sweet pongal is using dark, unrefined jaggery; it provides that magnifique and deep caramelized flavor.
- Always soak the black rice for at least 2 hours to ensure the grains don't stay chewy.
- The deep purple color is natural—this is the magnifique antioxidant (anthocyanin) that defines the heritage grain.
Nutritional Information(Per 200g)
325 kcal
6g
12g
52g
Note: Nutritional values are professional estimates per standard serving (~200-250g / ml) and may vary based on ingredient quality and preparation methods.