This amazing dessert, pressure-cooked recipe of Sweet Pongal is a delicacy during Pongal, Tamil Nadu’s 4-day harvest festival and is offered to the Sun God. For making Pongal, you firstly need to fry moong dal in heated ghee and add water, ¼th cup of milk, and the washed rice to it before pressure cooking it on a medium flame for 4 whistles. After it is cooked, mix some more milk (to mash) and mix well.
Next, you need to powder the jaggery and add it to the Pongal (if it has impurities, melt it with little water to filter out the impurities and add this syrup to the Pongal). This mixture needs to be stirred constantly on a low to medium flame for the Pongal to absorb the jaggery properly and completely. Into this mixture, you need to pour ghee, little by little, and keep up with the stirring till the mixture leaves the side of the vessel. This takes approximately 4-5 minutes.
Finally, to this mixture, you could add and mix optional ingredients such as powdered cardamom, fried cashews, Nutmeg powder, raisins, etc. to add a dash of extra flavour to the Pongal. Serve hot.
A pinch - pachai karpooram/Borneo-camphor (optional)
1.75 cups - water
2 pinches - salt
How to Make Sweet Pongal
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
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