Sweet Pongal | How to make Sweet Pongal

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ByKrithika Chandrasekaran
Created on 23rd Nov 2015
  • Sweet Pongal, How to make Sweet Pongal

About Sweet Pongal

A must preparation for the Pongal festival, this recipe has the simple combination of rice and jaggery with a dash of hot ghee and tastes simply too good.

Sweet Pongal is a mouthwatering dish which is perfect to serve at any occasion. It is a recipe of Tamil Nadu cuisine which is very famous in the whole worldwide. This is very amazing in taste and it contains a lot of health benefiting nutrients. It is a quick and easy recipe and you can easily prepare restaurant style Sweet Pongal at your home. Sweet Pongal by Krithika Chandrasekaran will help you to prepare the perfect Sweet Pongal at your home. You don't need any extra effort or time to prepare this. It just needs few minute for the preparation and 20 minute for cooking. Whether it is a grand party or a normal kitty party, it is a perfect dish to serve and to get the compliments from your guests. This recipe follows the perfect art of cooking that gives an amazing texture to this and differentiate it from other dishes. In the Better Butter recipes, you will find the step by step process of this recipe by which you can know how to make the delicious Sweet Pongal.

  • Prep Time0mins
  • Cook Time20mins
  • Serves4People
Sweet Pongal

Ingredients to make Sweet Pongal

  • Rice - 1 cup
  • Split Green gram (moong dal) - 1/4 cup
  • Milk - 2 cups
  • Water - 3 cups + 1/4 cup
  • Jaggery - 2 cups
  • Green cardamom (Elaichi) powder - 1/4 tsp
  • Clarified butter (Ghee) - 1/4 cup
  • Nutmeg (Jaiphal) powder - 1/4 tsp
  • Clove (Laung) powder - a pinch (optional)
  • Cashews raisins - a few

How to make Sweet Pongal

  1. Lightly toast the moong dal in a pan, until it lets out an aroma. Add this dal to the rice and wash both together. Pressure cook with 3 cups water and milk till it is well done and very soft. (It should be easily mashable.)
  2. Add jaggery and 1/4 cup water to a wok. Bring this to a boil while stirring occasionally, till all the water content evaporates and you get a really sticky syrup.
  3. Remove the rice and dal mixture from the cooker and mash it while its still hot. Add the mashed rice into the syrup a little at a time. Stir well so that these ingredients blend well together. Add the ghee and mix again.
  4. In another pan, heat 1 tbsp ghee and roast the cashews till they turn golden brown in colour. Add these cashews into the rice mixture.
  5. Sprinkle the elaichi powder, nutmeg powder, clove powder on top and mix it well.
My Tip: To make it even better, pour a generous ladle of ghee over it just before serving!

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