Sweet Pongal
Prep. : 15 Mins
Cook : 35 Mins
Total Time :
50 Mins
Cuisine : South Indian
Servings : Serves - 4
Rice- ½ cup (Washed and soaked)
Moong Dal- 2tbsp (toasted, washed and soaked)
Milk- ½ cup
Water – 2 ½ cup
For the Jaggery Syrup
Jaggery Powder – 1 ¼ cup
Water -1/4th cup
To Make The Final Dish
Ghee – 2- 3 tbsp
Cashew (halves) – ½ cup
Raisins- ½ cup
Sliced Fresh Coconut – ¼ cup
Grated Coconut – 2 tbsp
Cardamom Powder – A pinch
- In a pressure cooker, add soaked rice, moong dal, water and milk. Give it a stir, cover the lid and allow it to give 2-3 whistles. Once done, let the pressure release completely, before you open the lid.
- Meanwhile, take a thick bottomed pan, add Jaggery powder and a little water to make a thin syrup. Once it boils, strain the impurities and keep aside.
- Heat ghee in a deep pan (kadhai), roast together sliced coconut and cashews for 2-3 mins or till they turn golden brown. Toss in the Raisins and allow them to plump up. Remove on a plate with absorbent paper and keep aside.
- Now take the prepared Rice mixture out of the pressure cooker and add to the same kadhai with the leftover Ghee, add a little more if needed. Then add the Jaggery syrup and mix well. There will be a nice glaze on the sweet Pongal.
- Add the roasted nuts to the mixture, then switch the flame off, add Cardamom powder, grated fresh Coconut and give it a quick mix.
- Line a serving platter with fresh Banana leaves and pour the Sweet Pongal mixture on it.
- Drizzle a spoon of hot ghee on top.
- Garnish with some more grated fresh Coconut serve immediately
(As the mixture gets cooler, it will thicken, you can use hot milk to adjust the consistency)
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