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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Add the roasted nuts to the mixture, then switch the flame off, add Cardamom powder, grated fresh Coconut and give it a quick mix.
  6. Line a serving platter with fresh Banana leaves and pour the Sweet Pongal mixture on it.
  7. Drizzle a spoon of hot ghee on top.
  8. Garnish with some more grated fresh Coconut serve immediately
  9. (As the mixture gets cooler, it will thicken, you can use hot milk to adjust the consistency)

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