Sweet pongal or Sakkarai pongal is a usually served as neivedyam on pooja days. I usually say, the menu as offering to the Almighty during Pooja, is typically an excuse for humans to have something special to hog on.
Sweet pongal is made from rice, jaggery and optionally moong dal, boiled soft with excess water, mashed up with ghee and milk.
Sweet pongal is made from rice, jaggery and optionally moong dal, boiled soft with excess water, mashed up with ghee and milk.
The simplest version of this is with just rice, jaggery and ghee. But I always prefer the extra smooth texture and taste that moong dal adds to it.
Recipe
Ingredients:
Rice - 1/2 cup
Moon dal - 1/2 cup (you can omit and use just 1 cup of rice for the recipe)
Turmeric powder - 1 pinch
Ghee - 1 tbsp
Jaggery (shredded) - 3/4 cup (you can go upto 1 cup if you prefer your pongal sweeter)
Cardamom seeds (crushed) - 1/4 tsp
Milk - 1/2 cup (optional)
For garnishing: Ghee - 1tbsp
Cashews - a few split
Raisins - a few
Method:
Wash the rice and dal thoroughly. For this recipe I used 3 to 3 1/2 cups of water. Add a pinch of turmeric and ghee.
Pressure cook for about 1-2 whistles.
When the cooker has cooled down, mash the cooked rice and dal well and add the jaggery, mix well.
Add cardamom and a bit of milk to make it a little runny.
Heat a tablespoon of ghee in the tadka maker and add the cashew when hot, temper the cashew until golden brown and turn off the flame. Watch out, as the ghee tends to heat very quickly and char the cashews black in to time.
Add the raisins to the tadka, and give it a whirl before adding to the pongal.
Now hot yummy pongal is ready to be served.
Ingredients:
Rice - 1/2 cup
Moon dal - 1/2 cup (you can omit and use just 1 cup of rice for the recipe)
Turmeric powder - 1 pinch
Ghee - 1 tbsp
Jaggery (shredded) - 3/4 cup (you can go upto 1 cup if you prefer your pongal sweeter)
Cardamom seeds (crushed) - 1/4 tsp
Milk - 1/2 cup (optional)
For garnishing: Ghee - 1tbsp
Cashews - a few split
Raisins - a few
Method:
Wash the rice and dal thoroughly. For this recipe I used 3 to 3 1/2 cups of water. Add a pinch of turmeric and ghee.
Pressure cook for about 1-2 whistles.
When the cooker has cooled down, mash the cooked rice and dal well and add the jaggery, mix well.
Add cardamom and a bit of milk to make it a little runny.
Heat a tablespoon of ghee in the tadka maker and add the cashew when hot, temper the cashew until golden brown and turn off the flame. Watch out, as the ghee tends to heat very quickly and char the cashews black in to time.
Add the raisins to the tadka, and give it a whirl before adding to the pongal.
Now hot yummy pongal is ready to be served.
Verdict: This is mostly a preference based dish. Some love it, some do not mind it, some just do not like anything sweet. At my home, only my elder daughter and parents love pongal, payasam etc. But if you are one to love pongal, this recipe will certainly be to your taste. Do try it out!
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