|1.||Rice 1/3 cup|
|2.||Moong dal / hesaru bele/ pesara pappu / paasi paruppu 1/3 cup|
|3.||Ghee 3-4 teaspoons or to taste|
|4.||Jaggery pieces 2/3
cup or to taste
Jaggery pieces should equal the total quantity of rice and moong dal.
|5.||Cashew nuts 10-15|
|6.||Dry grapes / raisins, about 20|
seeds 1/2 teaspoon
|8.||Elaichi / cardamom / elakki powder 1/4 teaspoon|
|9.||Dry coconut gratings 1-2 tablespoons|
fry moong dal till it becomes hot.
rice and moong dal together twice in
cooker. Drain the
Add two cups of water.
Keep aside for about 20 minutes.
Set flame to low.
Cook rice and moong dal till 1-2 whistle(s).
jaggery with 1 cup of water in a utensil.
Cook till the jaggery dissolves.
Jaggery syrup is ready.
the syrup to a thick-bottom utensil.
One of the important steps on how to make sweet pongal is filtering the jaggery syrup:
- Pour the syrup to the strainer slowly to remove any foreign particles.
Any items like sand and soil that may be present in the jaggery syrup will remain in the utensil.
Bring to boil.
Add rice-and-dal mixture.
Cook on low flame and mix intermittently.
another burner, fry
poppy seeds in an utensil till these splutter.
Remove the poppy seeds and keep aside.
about 2 teaspoons of ghee.
Add cashews when the ghee becomes hot.
Fry till the color changes slightly.
Fry till the cashews turn golden-brown.
to Step 4:
Cook till the rice absorbs some syrup and it mixes well with the rice and the remaining syrup becomes thick.
Add the cashews-grapes-ghee mixture.
Add poppy seeds, dry coconut gratings and cardamom powder.
Add the remaining ghee.
Switch-off the stove.
Sweet pongal is ready.
|TIPS||Sweet Pongal Recipe|
|1.||If the pongal becomes too thick, add 1/4-1/2 cup of boiled milk or water and mix.|
|2.||Use less ghee to make sweet pongal with fewer calories.|
|3.||Eat or serve this food soon it is made, because as the pongal cools it becomes thick.|