Sweet Pongal

Preparing Sweet Pongal used to be a difficult task for me when I started cooking, it took really a long time to meet my expectation (similar to the one that served in temples!). So here is my recipe that I learnt after several futile attempts; please note that the important steps that help perfecting it are marked in red color:

IMG_0435

Time Taken: 40 min

Serves: 3

Ingredients:

  1. Rice – ½ cup
  2. Green gram (moong dal/ paasi paruppu) – ¼ cup
  3. Powdered cane jaggery – ¾ cup
  4. Cashew nuts – 6 Nos.
  5. Raisins (kismis) – 10 Nos.
  6. Cardamom – 2 No.
  7. Edible camphor – a small piece
  8. Ghee (clarified butter) – 1 tbsp
  9. Water – 5 cups (for pressure cooking rice & lentil – 3 cups & for jaggery syrup – 2 cups)

Please note the water requirement as below:

  1. For pressure cooking  – Rice & lentil : water :: 1: 4 
  2. For syrup – Jaggery : water :: 1 : 2 
  3. IMG_0297

Cooking Method:

  • Dry roast lentils and wash rice & lentils.
  • Pressure cook rice & lentils (when it reaches high pressure, simmer for 15 min).
  • Immediately after the pressure releases, mash the mixture with a wooden spatula nicely.
  • Heat a pan with jaggery & water (1 cup) in medium flame until dissolved.
  • Strain jaggery water to remove impurities, if any.
  • Add remaining water to the syrup and allow it to boil in medium flame.
  • When the syrup gets thickened (you can notice large bubbles), add powdered cardamom  & edible camphor.
  • Add a tsp of ghee into syrup before adding mashed rice.
  • Blend together rice mixture with jaggery syrup in medium flame.
  • Remove pongal from heat before getting coagulated to prevent becoming dense.
  • Heat a pan with remaining ghee, roast raisins & cashews separately and add into pongal.
  • Now hot pongal is ready to serve.

Variations:

  • You can use millets of your choice instead of rice (add more water while cooking as they get denser than rice).
  • You can use Bengal gram instead of green gram.
  • You can make sweet pongal without lentils also.
  • You can cook rice in milk (or add water into milk in 1:1) to make the pongal creamy.

Please Note:

  • Please be aware that if you add more edible camphor than required, it would spoil the whole pongal, rather you may prefer to omit it!
  • The color of pongal depends on the jaggery, so select the jaggery as desired.
  • Adding cardamom to the syrup helps to enhance its flavor.
  • Adding ghee to the syrup gives a nice glaze to the pongal.
  • If you find your cooked rice & lentil dense, make your syrup watery.
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23 Comments Add yours

  1. Savvy Raj says:

    One of my favourites too:))

    Liked by 1 person

    1. Megala says:

      🙂 Thank you !

      Like

  2. shalini says:

    I love Pongal… Oh megala, your posts make me so hungry…. Yummm

    Liked by 2 people

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