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Sweet Pongal

Total Time:
15-30 minutes
Serves:2
Rated 5 based on 100 votes
5
Cuisine: Indian Recipe
Difficulty: Medium

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5

Ingredients

  • 1/2 cup - raw Rice
  • 3 tbsp - moong dal/paasi paruppu
  • 4 tbsp - Ghee
  • 1/2 cup - Milk
  • 6 to 8 - cashews
  • 3/4 cup to 1 cup - Jaggery
  • 1 - Cardamom
  • 1 tsp - Raisins (optional)
  • 2 pinches - Nutmeg powder (optional)
  • A pinch - pachai karpooram/Borneo-camphor (optional)
  • 1.75 cups - water
  • 2 pinches - salt

How to Make

  • Heat the cooker and add a tsp of ghee and fry the moong dal directly. Fry for a minute. Add the washed rice, half of the milk, water and pressure cook over a medium flame for 4 whistles. Once the pressure is released, open and mix some more milk, just to mash and mix well.
  • Powder the jaggery and if you think the jaggery is pure, doesn't have impurities or sand then you can add the powdered jaggery to the pongal directly.
  • If you have impurities in it, then better melt the jaggery with very little water and filter the impurities and then add this syrup to the pongal.
  • Switch on the stove and keep on stirring on a low-medium flame.
  • Pour ghee little by little and keep on stirring till pongal leaves the sides of the vessel. (approx. 4-5 min)
  • Add fried cashew, powdered cardamom and the other optional ingredients at the end; mix well and serve.
  • Recipe courtesy: Rak's Kitchen