Sweet Pongal


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1) Dry roast the moong dal in a frying pan till it turns into a golden brown color

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2)Heat up a tablespoon of ghee and roast the diced coconut, cashew nut, and raisins. Powder the cardamom with a table spoon of sugar(so you can get nice cardamom powder). Wash the raw rice thoroughly and keep it aside

3)Heat up a 1/4 cup of water and add the jaggery. Let it melt and filter it. Heat up the filtered jaggery syrup, and get to a thick consistency


4)In a pressure cooker add 4.5 cups of water and let it come to a boil. Now add the washed rice and roasted moong dal, and leave the cooker for 3 sounds. After the pressure settles down, remove the weight and open the cooker

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5)Add a pinch of salt and smash the rice with a spoon(this pinch of salt helps to increase the taste of the pongal. DO NOT ADD TOO MUCH SALT). Add the jaggery syrup to the cooked rice. Mix it throughly and let it cook for 5 min. in a slow flame so the jaggery syrup can cover all the rice

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6)Add the roasted cashew nuts, diced coconuts, raisins, and the powdered cardamom. Then add 2 tablespoons of ghee and mix it well

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Now the delicious Sweet Pongal is ready for Naivedyam

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