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Sweet pongal recipe

  • By Mary Anthony
  • Comments Off on Sweet pongal recipe

             SWEET PONGAL RECIPE / SAKKARAI PONGAL RECIPE

sweet jaggery Pongal recipe

INGREDIENTS

  • Raw rice – 1 cup
  • Moong dal – 4 tbsp
  • Water – 5 cup
  • Grated Jaggery – 1 3/4 to 2 cup or  as per taste
  • Ghee – 6 or 7 tbsp
  • Cashew and rasins for garnish
  • Hot milk or hot water – ½ cup
  • Nutmeg pwdr –a pinch
  • Elaichi pwdr – 1/2 tsp
  • Cloves -2 or 3
  • Salt a pinch

PREPARATION

1  –  Roast the dal and rice separately till it becomes hot in a pressure cooker with 1/2 tsp ghee [it should not change colour]. Roasting is optional – you can directly wash and cook the dal + rice .

Wash and pressure cook the rice + dal + salt upto 4-5 whistles till it becomes mushy.

Mix and mash well with a ladle and keep it aside.

2 –  Heat the jaggery with enough water to immerse it.Boil  till the jaggery completely dissolves without any lump. Strain the impurities and keep it aside.

METHOD

Add the jaggery syrup to the cooked rice and mix well.

Add ½ cup of hot milk or water  + elaichi pwdr + nutmeg pwdr  and mix well.

 Heat ghee and roast the cashew till golden colour + fry the raisins till they puff up + the clove .

Pour it over the hot pongal and give a mix.

Pongal is ready for naivedyam or serve it .

NOTES

  1. The ratio for cooking the rice should be   1 : 5  [rice and water]
  2. Be generous while adding ghee and use a good quality one.
  3. Coconut milk adds more flavour.
  4. The colour of the Pongal depends upon the jaggery.
  5. You can also add a pinch of edible camphor pwdr.
  6. Boil the jaggery till it dissolves ,don’t over cook till sticky consistency it has to be watery.
  7. After cooling pongal thickens,you can add hot milk and mix well .
  8. Instead of pressure cooker you can use any pan.

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