Sweet Pongal for Makara Sankranti

Monday, January 15, 2018

Sweet Pongal


Hope everyone has had a great Sankranti .. Ours was a simple one. Sankranti coincided with a public holiday here so the husband was at home. I made a huge pot of Khara Pongal (which is a favourite & a breakfast staple at home) & a tiny bit of sweet Pongal. No one at home is fond of sweets so eating even a tiny bit of sweet requires a lot of coaxing from my side .. I nevertheless made it for the festive spirit

I did not make the Ellu mixture this time but I made a small batch of Sesame Chikkis & that kind of made it up for the missing Ellu Bella. Here is a link to the Ellu Bella post, if you want to read more about how it is made

Here's my way of making Sweet Pongal or Just Pongal like we call it in Kannada 

Sweet Pongal


You Will Need:

  • 1/2 cup Rice - I used Sona Masuri
  • 1/2 cup Yellow Moog Dal
  • 1/2 cup powdered Jaggery 
  • 1/2 cup Milk
  • 1/4 cup + 1 tbsp Ghee
  • 1/2 cup Milk
  • 2 tbsp fresh grated coconut
  • A big pinch of turmeric
  • A pinch of cardamom powder
  • A pinch of nutmeg powder
  • 8-10 Raisins 
  • 8-10 Cashew nuts
How To:

In a pan, dry roast Moong Dal on medium until aromatic. Wash rice under running water & pressure cook Rice & Moong Dal with 3 cups of water. Allow it to cool down

Fry Raisins & cashew nuts in a tbsp of Ghee & set aside

In a heavy bottomed sauce pan, heat 1/4 cup of water & add powdered jaggery. On a medium flme, keep stirring & let the jaggery melt. Once the jaggery is completely melted and starts bubbling, Add the cooked Rice & Dal mixture & mix well

Add turmeric, Ghee & milk & give it a good mix & allow it to cook on medium flame.  Add about half a cup of water too. If the mixture is too thick, add more milk or water. 

Pongal should have the consistency of a kheer initially. It tends to thicken after a while & will be of soft porridge like consistency. Keep this in my while adjusting the consistency

Add cardamom powder, nutmeg powder & grated coconut & mix well. Let it simmer for 2-3 minutes.  Turn off the heat &. Add in fried Raisins & cashew nuts and transfer to a serving bowl

NOTE:

I mostly use light coloured jaggery because using dark coloured jaggery will make the pongal very dark in color

Adding Turmeric is optional but I love the golden hue it brings 

Adding Milk it optional too but it adds a nice rich taste. My mom boils the Rice & Dal mixture in 1 part milk & 1 part water. You can try that too 

I don't like an overdose of sweetness, so I've added just about half a cup of powdered jaggery & the sweetness was perfect for me. Add a bit more jaggery if you like



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