Sweet Rava Pongal

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Category: Festive Recipe
Cuisine: Indian Recipe
Technique: Boil Recipe
Difficulty: Easy

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  • 1 cup - coarse grained semolina (rava)
  • 1/2 cup - yellow moong dal
  • 1 tbsp - broken cashews
  • 1 tbsp - small raisins (soaked in hot water)
  • 10 to 12 - saffron strands (soaked in 1 tbsp hot milk)
  • 1/2 tsp - cardamom powder
  • 2 - cloves
  • 3 cups - boiling hot water
  • 1 cup - sugar
  • 1/2 cup - ghee

How to Make Sweet Rava Pongal

  • Melt 1 tsp ghee in a heavy pan, add dry moong dal.
  • Roast over medium flame, for 3-4 mins, or aroma exudes.
  • Add 2 cups hot water, cook till grain is cooked but firm.
  • Drain, keep aside till required.
  • Heat remaining ghee in a heavy pan and add cashews.
  • Roast till light golden, drain with slotted spoon and keep aside.
  • Add cloves, stir, add semolina and stir-fry over low flame.
  • Keep stirring, till aroma exudes, and rava is light pink in colour.
  • Add cooked dal, followed by 1/2 of the boiling water.
  • Stir gently, careful or splattering mixture, add more water if required.
  • Add sugar, stir very gently.
  • Add cardamom, saffron, cashews and drained raisins.
  • Stir gently without turning rava pasty.
  • Cover, and simmer till all moisture is evaporated.
  • Ghee will start leaving sides of the pan.
  • Take off fire, serve warm or cold, or even as prasad.