Sweet Pongal
Sweet Pongal is a popular breakfast from the southern state of Tamil Nadu in India. It is easy to make and is absolutely delicious. It is most commonly made on the festive day of Pongal, which is celebrated to mark a successful harvest. Pongal festive food looks like this: sweet pongal, savoury pongal, vada and chutney.
I have already shared the recipes for Medu Vada and Coconut Chutney.
The two main ingredients used for making Pongal are rice and moong dal. These two can be combined to make savoury pongal or sweet pongal. I have already shared the recipe for Ven Pongal, which is the savoury version. Today, the recipe I am sharing is that of the sweet version.
Pongal is traditionally made in an earthen pot. All the ingredients are added and cooked together to create a delicious fusion of tastes and flavours. At home, you can make Pongal in a pressure cooker, drastically reducing the cooking time.
Now, let’s start with the recipe:
Equipment Needed:
Ingredients for Sweet Pongal:
- 1 Cup Rice, washed and soaked for 30 minutes
- ⅔ Cup Moong Dal without skin, washed and soaked for 30 minutes
- 7 Cups Water
- 2 Cups Jaggery Powder
- 1 tsp Ginger Powder
- ½ tsp Cardamom Powder
- 4 tbsp Ghee
- 8-10 Cashews
- 1 Handful Raisins
- 3-4 tbsp Small pieces of fresh coconut
Method to make Sweet Pongal:
- Wash the soaked rice and mung dal thoroughly and discard the water.
- Add five cups of fresh water, rice, mung dal, and ginger powder in a pressure cooker. Cook till the rice and dal become mushy.
- In a saucepan, add ghee. Fry cashews on medium heat till cashews brown a little.
- Then add raisins and fry them for 5-6 seconds on medium heat.
- Add 2 cups of water, followed by jaggery and cardamom powder.
- Once the jaggery melts, add the cooked rice and mung dal.
- Mix well. Add chopped coconut pieces and mix.
- Serve hot.
Some Notes about Ingredient Sourcing in Germany
Rice, Ghee, Cashews and Raisins are easily available in supermarkets as well as Indian stores.
Jaggery, ginger powder and cardamom/cardamom powder are available in Indian stores only.
Fresh coconut is available in some supermarkets in Germany, but their quality isn’t guaranteed. Frozen grated coconut/coconut pieces are available in many Indian shops.
Indian ingredients can also be bought from the online store of Spiceland, Frankfurt. Their quality is good, prices reasonable and they deliver all across Germany.
For information about ingredients available in supermarkets in Germany, click here.
Here is the recipe in printable format:
Sweet Pongal
Equipment
- Pressure Cooker
- Pan
- Knives and Cutting Board
- Spatula
Ingredients
- 1 Cup Rice, washed and soaked for 30 minutes
- ⅔ Cup Moong Dal without skin, washed and soaked for 30 minutes
- 7 Cups Water
- 2 Cups Jaggery Powder
- 1 tsp Ginger Powder
- ½ tsp Cardamom Powder
- 4 tbsp Ghee
- 8-10 Cashews
- 1 Handful Raisins
- 3-4 tbsp Small pieces of fresh coconut
Instructions
- Wash the soaked rice and mung dal thoroughly and discard the water.
- Add five cups of fresh water, rice, mung dal, and ginger powder in a pressure cooker.
- Cook till the rice and dal become mushy.
- In a saucepan, add ghee. Fry cashews on medium heat till cashews brown a little.
- Then add raisins and fry them for 5-6 seconds on medium heat.
- Add 2 cups of water, followed by jaggery and cardamom powder.
- Once the jaggery melts, add the cooked rice and mung dal.
- Mix well. Add chopped coconut pieces and mix.
- Serve hot.
Check out other recipes from my kitchen here.
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