Sweet Pongal Recipe - Ingredients
Preparation Time : 10 mins | Cooking Time : 20 mins | Serves : 2
Recipe Category: Sidedish | Recipe Cuisine: South Indian
Recipe Category: Sidedish | Recipe Cuisine: South Indian
Raw Rice - 1/2 cup
Moong Dal - 3 tbsp
Milk - 3/4 cup
Jaggery - 1/2 cup
Cardamom powder - a small pinch
Saffron - a small pinch (optional)
Ghee - 2 to 3 tbsp
Cashews- 1 tsp broken
Raisins - 1/2 tsp
Water - 2 cups
Method:
- Dry roast moong dhal until nice aroma rises, Keep aside. Add saffron strands in 2tbsp of warm milk and set aside. In a pan add little ghee and roast cashews and raisins until golden brown.
- Pressure cook moong dhal, rice with water for 3 whistles in medium flame, mush it up a laddle once and set aside.Add jaggery in warm water(just till immersing level) and mix it well. Then strain to remove impurities and add it to the pan.
- Bring it to a boil, then add the cooked rice moong dhal and mix well with the jaggery syrup. Then add milk with saffron and mix well.
- Add remaining milk and allow it to boil.Combine well,cardamom powder, ghee and roasted raisins and cashews and give a quick stir. Once its semi thick switch off and serve hot.
paruppu vada.We make sweet milk pongal often when there is leftover rice and excess milk and I used to finish half of it :)
My Notes:
- Switch it off in semi running consistency as it tends to get thicker with time.
- Adding saffron is purely optional but will give a richer taste.
- Adding more milk and cooking the pongal in milk gives a yummy taste.
