How to prepare Sweet pongal
Prep Time : 15 mins
Cook Time : 20 mins
Raw Rice – 1/2 cup
Moong dal/pasi paruppu – 1/4 cup
Jaggery – 1 cup grated
Cashew nuts -2 tbsp
Raisins -2-3 tbsp
Cardamom – 4 pods or 1/4 tsp powder
Ghee/clarified butter -1/4 cup
Ghee -1/2 tsp (for jaggery syrup)
Dry roast rice and dal separately until it’s hot to touch. It’s not necessary to fry until it changes color.
Pressure cook dal together with about 2 1/2 cups of water. Mash up well and keep it separate.
If using cardamom pods, powder cardamom powder. Keep it separate.
Heat 1/4 cup of water in a pan and add jiggery to it. When it dissolves well, first filter to remove impurities. Boil jiggery water with one tbsp ghee on medium heat. Take a cup of water add a tbsp of jiggery syrup to it. If doesn’t dissolve well then its right stage to add mashed dal and rice
Add mashed rice, dal mixture and cook it for few mins until everything gets well blended and add cardamom powder at this stage.
Fry cashew nuts in one tbsp ghee. Remove it from pan and add rice dal mixture.
Add rest of ghee and fry raisins until it puff up and add rice ball with ghee
Cook for few mins on low heat until it gets blended well. Serve it hot.
Enjoy delicious Sakkarai pongal
Find more Diwali recipes both sweets and snacks in the link below