Sweet Pongal / Sakkarai Pongal
weet Pongal / Sakkarai Pongal is a traditional sweet from South India. Rice and lentil cooked along with ghee and jaggery, garnished with nuts make a good sweet dish.
Prep Time 10 minutes
Cook Time 20 minutes
Soaking time 30 minutes
Total Time 1 hour
- 1 cup rice
- 1 cup moong
- 1 teaspoon ghee
- 5 cup water
- 1 tablespoon ghee
- a pinch of salt
- 2 cup jaggery
- 1/2 teaspoon cardamom powder
- 1/2 teaspoon ghee
- 8 cashew nuts and almonds
- 2 cloves
Take rice and moong dal in a bowl, wash it and soak it in five cups of water for fifteen minutes.
Add a teaspoon of ghee and put it in a pressure cooker. Cook it for two whistles.
Once the pressure releases by itself, mash it with a ladle. Put it in a thick bottom pan and cook on a low flame.
Add jaggery and a table spoon of ghee to it. Let cook for five minutes, it should mix well and gooey consistency.
In a small pan, take half teaspoon of ghee, add clove and nuts. Roast and garnish the sweet dish.
A little milk may be added while cooking.
Cook the rice and dal mixture for sometime before adding the jaggery.
A pinch of salt enhances the taste, put it after it is well cooked.
Almonds are optional. Raisins may be added.
I have used organic jaggery, hence I have not boiled and strained. If the jaggery has impurities, boil it in a little water, strain and put the liquid