Sweet Pongal (Sakkarai Pongal) is a sweet dish prepared during festivals or for kids especially. This dish is a one pot meal and easy to make.
Sweet Pongal is made with Rice, Jaggery and Moong Dal.
Ingredients:
Rice: 1 cup
Moong Dal: 1/2 cup
Water: 4 cups + 1/4 cup
Jaggery: 1 and a 1/2 cups (powdered)
Cardamom: 1 tsp (powdered)
Fresh coconut: 2 tbsp (grated)
Raisins & Cashews: 2 tbsp each
Ghee: 4 or 5 tbsp
Method:
Dry fry the moong dal in a pan until slight brown and pressure cook the dal & rice with water (4 cups).
Take a shallow pan and boil the 1/4 cup water and jaggery to make a thick solution; drain it for any impurities/dust from the jaggery.
Once the pressure is out from the cooker. Take a pan, heat the ghee and fry the dry fruits and cardamom. Add them, coconut gratings and the jaggery solution with remaining ghee to the cooked rice and simmer for 5-8 minutes with a closed lid but stirring now and then.
Optional: You can add some hot milk at the end if you want a little lighter consistency of the rice; it is good when it is in semi-solid state.
Sweet Pongal is made with Rice, Jaggery and Moong Dal.
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| Sweet Pongal Recipe |
Rice: 1 cup
Moong Dal: 1/2 cup
Water: 4 cups + 1/4 cup
Jaggery: 1 and a 1/2 cups (powdered)
Cardamom: 1 tsp (powdered)
Fresh coconut: 2 tbsp (grated)
Raisins & Cashews: 2 tbsp each
Ghee: 4 or 5 tbsp
Method:
Dry fry the moong dal in a pan until slight brown and pressure cook the dal & rice with water (4 cups).
Take a shallow pan and boil the 1/4 cup water and jaggery to make a thick solution; drain it for any impurities/dust from the jaggery.
Once the pressure is out from the cooker. Take a pan, heat the ghee and fry the dry fruits and cardamom. Add them, coconut gratings and the jaggery solution with remaining ghee to the cooked rice and simmer for 5-8 minutes with a closed lid but stirring now and then.
Optional: You can add some hot milk at the end if you want a little lighter consistency of the rice; it is good when it is in semi-solid state.
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