Sweet Pongal | How to make Sweet Pongal

By Krithika Chandrasekaran  |  23rd Nov 2015  |  
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  • Sweet Pongal, How to make Sweet Pongal
  • Prep Time

    0

    mins
  • Cook Time

    20

    mins
  • Serves

    4

    People

25

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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 delicious dish which is liked by people of all age groups. Sweet Pongal by Krithika Chandrasekaran has a step by step process of how to make the dish. This makes it very easy to understand for even beginners. This recipe can serve 4 people. You can find Sweet Pongal at many restaurants and you can also prepare this at home. This authentic and mouthwatering Sweet Pongal takes few minutes for the preparation and 20 minutes for cooking. When you want to prepare something delicious for a party or special occasion then Sweet Pongal is a good option for you. The flavour of Sweet Pongal is tempting and you will enjoy each bite of this. Try this Sweet Pongal on weekends and impress your family and friends. You can comment and rate the Sweet Pongal recipe on the page below.

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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