By Aditi Saraswat
November 9, 2025
Celebrate the winter season with sweet pongal - a golden combination of rice, moong dal, as well as jaggery, which is slow-cooked in milk and some ghee. Every spoon is soft, creamy, and fragrant, carrying the warmth of traditions and the sweetness of the season.
½ cup rice ¼ cup moong dal ½ cup jaggery 2 tbsp ghee 1 cup milk 1½ cups water Cashews, raisins Cardamom
Wash ½ cup rice and ¼ cup moong dal. Roast the dal until it turns fragrant.
Once the dal is roasted, add both the dal and rice to a cooker by adding 1½ cups of water and 1 cup of milk to it.
Pressure cook it by giving 3–4 whistles until it turns soft and mushy.
In another pan, melt ½ cup of jaggery with 2 tablespoons of water.
Once done, strain and mix the jaggery syrup in the cooked rice dal mixture.
Add 2 tablespoons of ghee, cardamom powder, fried cashews, and some raisins.
Stir this mixture well and serve it warm, delivering rich, sweet, and soul-soothing comfort.