Sweet Pongal
A delicious sweet porridge made with rice and moong dal, with sweetness from jaggery, lovely aroma from cardamom and richness from ghee and nuts.
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.