Ingredients
- ½ cup Raw Rice
- 2 tbsp Moong Dal (split and dehusked green gram lentil)
- ¾ cup Jaggery (powdered)
- 1 tsp Cardamom Powder
- A pinch of Edible Camphor (optional)
- ¼ cup Milk
- 3 tbsp Ghee
- 8 Cashew Nuts (broken)
- 12 Raisins
- 1 tbsp Grated Fresh Coconut (optional, for added flavor)
- 1 tbsp Poppy Seeds (optional, for extra texture)
- 1 tsp Roasted Sesame Seeds (optional, for a nutty flavor)
- A pinch of Nutmeg Powder (optional)
Instructions
Instructions:
Preparing the Rice and Dal:
- Rinse the raw rice and moong dal thoroughly under running water.
- In a 3-liter pressure cooker, combine the rice and dal with 2 cups of water.
- Pressure cook for 3-4 whistles until both the rice and dal are well cooked and soft. Once done, mash them slightly with a spoon.
Making the Jaggery Syrup:
- In a heavy-bottomed pan, add the grated jaggery along with ¼ cup of water.
- Heat the mixture on low flame and stir occasionally until the jaggery melts completely.
- Strain the jaggery syrup to remove any impurities and set it aside.
Mixing the Cooked Rice and Jaggery Syrup:
- Add the mashed rice and dal mixture to the pan with the jaggery syrup.
- Cook this mixture on low heat for about 5 minutes, stirring occasionally to prevent sticking.
Adding Milk and Ghee:
- Pour in the ¼ cup of milk and mix well. This will add a creamy texture to the pongal.
- Add 2 tbsp of ghee and stir well, allowing the mixture to absorb the flavors.
Flavoring:
- Remove the pongal from the heat.
- Add the cardamom powder, edible camphor (optional), and a pinch of nutmeg powder (optional) to enhance the aroma. Mix everything thoroughly.
Frying the Nuts and Raisins:
- In a small frying pan, heat 1 tbsp of ghee.
- Fry the broken cashews until they turn golden brown.
- Add the raisins and fry until they puff up. Remove from the heat.
Final Touch:
- Add the roasted cashews and raisins to the pongal.
- If using, sprinkle the roasted sesame seeds, poppy seeds, and grated coconut for extra texture and flavor.
- Stir everything together and serve hot.
Serving:
Sweet Pongal is ready to serve. It can be enjoyed warm with a drizzle of ghee on top for added richness. It makes a perfect offering during festivals or a delicious treat for any occasion.
Additional Tips:
- Richer Taste: You can add a bit more milk or even a spoon of condensed milk for an extra creamy texture.
- Texture Variation: Grated fresh coconut or roasted poppy seeds add a delightful bite, but you can skip them if you prefer a smoother consistency.
- Balancing Flavors: Adjust the jaggery according to your sweetness preference.
