பொங்கல் Sakkarai pongal / Sweet Pongal
Sweet Pongal / Sakkarai Pongal / South Indian Rice Pudding recipe made during the pongal festival of tamilnadu தை பொங்கல். Pongal is also served as prashad/neivedhyam - an offering to god.
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 5 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1/4 cup raw rice
- 1/4 cup split moong dal
- 1 1/2 cups water
- 1/2 cup Jaggery
- 1/2 cup water
- 4 tablespoon ghee
- 2 tablespoon cashew nut
- 2 tablespoon raisins
- 1/4 teaspoon cardamom powder
- pinch of nutmeg powder
- 2 pinch salt
Instructions
- 1
Take quarter cup each of rice and split moong dal and soak it in 1 1/2 cups of water for 15 minutes. Cook the dal and rice together in a pressure cooker for a good 10 minutes on low flame. Remove off heat and allow the pressure to release naturally. Set this aside.
- 2
Take half a cup of jaggery and boil it with half a cup of water until all the jaggery is melted. Remove off heat. Jaggery almost always has some sand residue. So strain the boiled jaggery water on a muslin cloth. Set aside.
- 3
Take a small pan and set it on low. Add in the ghee and the cashewnuts. Roast on low flame until lightly brown. Add in the raisins and wait for it to plump. Once its plumped up, remove off heat and transfer to a small bowl. Set aside.
- 4
Mix the jaggery water and the cooked rice and dal mixture and set it on a stove on low flame. Keep stirring constantly. Let it simmer for 2-3 minutes. Add in the cardamom and nutmeg powder. Add in a couple of pinches of SALT. Salt rounds the flavor. Now add in the ghee and nut mixture and stir until all the ghee is absorbed into the pongal.
- 5
Remove off heat and serve hot or at room temperature.