Sweet Pongal (Sakkarai Pongal)
Sweet Pongal (Sakkarai Pongal) is a traditional South Indian dish made with rice, moong dal, and jaggery, flavoured with ghee, cardamom, cashews, and raisins. It's a comforting festive dish, often enjoyed during celebrations and festivals.
Ingredients
1 cup = 250ml
- ½ cup 100gms raw rice
- 1/ 4 cup 50gms Moong dal (yellow split lentils)
- 1 cup 150gms Jaggery powder (adjust to sweetness preference)
- 3 ½ cups Water for cooking rice and dal
- ¼ cup water for melting the jaggery
- ¼ cup + 1 tbsp of Ghee clarified butter
- 10-15 Cashews
- 15 – 25 Raisins
- ½ tsp Cardamom powder
- Pinch of nutmeg powder
- Pinch of salt
- Coconut slices – 2 tbsp (optional)
Instructions
- Wash the rice and moong dal together. In a pressure cooker, add the rice, moong dal, and water. Add a tablespoon of ghee and cook for about 4-5 whistles, or until it’s soft and mushy. Alternatively, cook it in a regular pot by adding more water and cooking until tender.
- In a separate pan, melt the jaggery with a little water (about 1/4 cup) on low heat. Once it melts, strain to remove impurities, if any.
- Once the rice and dal are cooked, add 2 tablespoons of ghee and use the back of the spoon to slightly mash them. You want a slightly mushy texture, not completely mashed.
- Add the melted jaggery to the cooked rice and moong dal mixture. Mix well and cook on low heat for 5-7 minutes, allowing the flavours to blend.
- Add the cardamom powder, salt and nutmeg powder and combine.
- In another small pan, heat the remaining ghee and fry the coconut pieces on medium heat until they turn golden brown. Stir occasionally to prevent burning.
- Remove the fried coconut pieces from the pan and set them aside.
- To the same ghee, add the cashews and fry until golden.
- Add raisins, fry and pour the ghee and nuts over the Pongal. Stir to combine.
- Serve the Sweet Pongal warm, garnished with extra cashews and raisins if desired.
- Enjoy this delightful and comforting dish, perfect for festivals or as a special treat!