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Photo of Sweet Pongal by Krithika Chandrasekaran at BetterButter

Sweet Pongal

Krithika Chandrasekaran
0 minutes
Prep Time
20 minutes
Cook Time
4 People
Read Instructions Save For Later


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.

Recipe Tags

  • Veg
  • Medium
  • Festive
  • Tamil Nadu
  • Pressure Cook
  • Dessert
  • Egg Free

Ingredients Serving: 4

  1. rice - 1 cup
  2. Split Green gram (moong dal) - 1/4 cup
  3. Milk - 2 cups
  4. water - 3 cups + 1/4 cup
  5. jaggery - 2 cups
  6. Green cardamom (Elaichi) powder - 1/4 tsp
  7. Clarified butter (Ghee) - 1/4 cup
  8. nutmeg (Jaiphal) powder - 1/4 tsp
  9. clove (Laung) powder - a pinch (optional)
  10. cashews raisins - a few


  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.

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