Black Rice Huggi (Black Rice Pudding)
As a child, I hated huggi. But growing up, I realized how this simple dish is complexly woven into our culture. This humble dish is present all over the country known with different names, but its definitely there. In southern states, its called Huggi and pongal, while in other parts of the country, it becomes Khichri (Gujarat, Bihar), Khenchudi (Bengal) as so on.
This sweet huggi, normally prepared during Sankranthi, is prepared with black rice instead of the traditional white rice and this lends an amazing nutty taste to the dish.
Measuring cup used - standard 1 cup = 240 ml
Black rice 1/4th cup
Mung dal 2 tbsp
Jaggery 2 tbsp
Milk 1 cup
Ghee 1 tbsp
Cashews and raisins 2 tbsp
A pinch of cardamom powder
Wash rice and dal and soak in milk for at least half an hour. Cook the soaked rice and dal in the same soaked milk in a pressure cooker till mushy. Once cooked, remove it into a pan. Add jaggery, cardamom and a few tablespoons of water/milk if required to adjust the consistency. Once the jaggery melts and the mixture thickens, remove from heat. In a small pan, fry cashews and raisins in ghee and add it to huggi. Mix and serve!