Sweet pongal is usually made on the day of Pongal festival, usually around mid January .
I love sweets and Pongal is a monthly affair for me. I have it for lunch along with sundal. ( Boiled Chickpea). So here’s the list of ingredients needed and recipe.
SOURCE Mom
INGREDIENTS
Raw rice – 1cup
Moog dal – little less than 1/4th cup
Jaggery (powdered) – 1/2 to 3/4th cup (depending on how sweet you like your pongal.)
Milk – 1 cup (optional. If you’re not adding milk, then add 3 cups of water instead of 2)
Water – 2 cups
Elachi – 2
Raisins – 1 TBsp
Almonds or Cashew or both – 1 TBsp
Ghee – 1 & 1/2 TBsp.
METHOD
Gather all the ingredients.
Throw the rice and moong dal in a pressure cooker along with elachi
Pour the milk.
Followed by water.
Close the cooker and pressure cook unto three whistles. ( excuse the dirty stove top)
When the pressure is just completely down, open the cooker and immediately mix in the jaggery. It is important to add the jaggery when the rice is hot, otherwise it won’t melt.
Mix the jaggery until there are no lumps. Use a wooden ladle.
Keep aside.
Heat some ghee in the wok.
Roast the raisins and the nuts till they’re golden brown.
Add this to the rice and jaggery mixture.
Mix well and Enjoyyyyyyyy 🙂 with some sundal…
You can have it warm or cold. Tastes awesome either way.
curriesamples 