Name: Sweet Pongal Recipe
Yield: 4
Cuisine: South Indian

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

How to make Sweet Pongal  Recipe

Smitha Kalluraya

Crawler

South Indian

Vegetarian

Rice

Green gram/split moong dal

Water

Milk

Jaggery

Ghee

Grated coconut/kopra

No cloves/lavang

No green cardamom/elaichi

Edible camphor

Salt

Few cashew nuts

Dry roast moong dal for 3-4 minutes in medium flame, without getting burnt. Let the dal get aromatic.

step 1

Add washed rice and roast for 2-3 minutes.

step 2

step 3

step 4

Once the pressure releases, open the cooker and mash the dal n rice mixture with the back of the laddle. Keep aside.

step 5

In a heavy bottomed kadai, add a teaspoon of ghee and fry cashews till they change in colour. Fry raisins as well in the same pan till they fluff up. Switch off and add cloves powder. Keep it aside.

step 6

To the same vessel, add jaggery and little water (just enough to cover the jaggery). Stir occasionally to melt all the jaggery. When the jaggery melts filter to remove impurities.

step 7

Add it to mashed rice and dal mix to the jaggery syrup. Mix well so that there are no lumps in it.

step 8

Keep the flame on low and stir in between so that the mixture doesn't stick to the bottom. Let the rice absorb the jaggery syrup.

step 9

When the mixture attains a good consistency (ie they start becoming a mass), add ghee, roasted nuts, cardamom powder, edible camphor and dry coconut. Mix well. Stir for 2-3 mins so that ghee gets nicely blended with the pongal and you are left with a creamy texture.

step 10

Switch off. Delicious sweet sakkarai pongal is ready for neivedhyam.

step 11

Sweet Pongal 