Sweet Pongal is sweet delicacy made with rice, yellow moong lentils and ghee, flavored with cardamom and dry fruits. Adding Milk enhanced the flavor of the sweet Pongal. I always add a pinch of edible camphor to give it the temple style flavour.
I make this many times and thought I should share the recipe here. Compared to other sweet recipes this is one of the easiest one you can make. It is also very nutritious and rich in iron.
Sweet Pongal is normally made during auspicious days, however I don’t need a reason to make this. It is a healthy sweet…..what more!!!!!
Just some things to keep in mind:
- Do not use basmati rice
- Do not go overboard with the edible camphor as the flavour gradually increases over time.
- Always strain the jaggery for a more smoothened dish.
- Fry the dry fruits in ghee.
Tried this Sweet Pongal recipe? Do let me know how you liked it and don’t forget to tag tinas_kitchendiaries on Instagram
Sweet Pongal (Sakkarai Pongal)
Course: Dessert, Lunch, DinnerCuisine: Indian15
minutes35
minutes50
minutesA sweet delicacy made with rice, yellow moong lentils and ghee, flavored with cardamom and dry fruits.
Ingredients
1 cup sona masuri rice
1/4 th cup yellow moong dal
7 cups water
1/2 cup milk
pinch of salt
1 cup jaggery, heaped
1/2 cup water
3-4 tbsp or more ghee
1/4 th tsp cardamom powder
pinch of edible camphor (optional)
10-12 cashew nut, split
5-6 almonds, cut into small
1 tbsp raisins
Directions
- Wash the rice and the moong dal and soak it for about 15 minutes.
- Into a vessel add the rice, moong dal, milk, water and a pinch of salt and leave it to cook. This may take about 25 minutes or so, depends on the rice.
- Meanwhile make the jaggery syrup, add the jaggery and water into sauce pan and mix well till combined and lave it to boil. Once that is done keep it aside.
- Check the rice, once it is completely cooked and mushy add the jaggery syrup through a strainer. Mix well.
- Now add the ghee, cardamom powder and camphor and give it a good stir. Let it cook for about 3-4 minutes.
- Heat some ghee in a small kadai, add almonds first then the cashews and fry until golden then add the raisins and let it bubble up. Add this to the pongal.
- Mix well and remove from flame. Garnish with more cashews if you like and serve hot !
Notes
- You can cook the rice and dal in the pressure cooker, however may have to just reduce the quantity of water.
- You can also add sugar along with jaggery.
- Edible camphor is totally optional
