Sweet Pongal

How you can make sweet Pongal at home:

  Sweet Pongal, also known as Chakkarai Pongal, is a popular South Indian dish typically made during festivals like Pongal, Sankranti, and Tamil New Year. It’s a delicious, rich dish made from rice, moong dal, jaggery, and flavored with ghee, cashews, and cardamom. Here’s how you can make it at home:

Ingredients:

• 1 cup rice (preferably short-grain or sona masoori rice)
• 1/4 cup split yellow moong dal (lentils)
• 1 cup jaggery (grated or in blocks)
• 2 tbsp ghee (clarified butter)
• 10-12 cashews
• 10-12 almonds (optional)
• 1-2 tbsp raisins (optional)
• 1/2 tsp cardamom powder
• A pinch of saffron strands (optional, for color)
• 2 cups water (for cooking rice and dal)
• 1/4 cup milk (optional, for creaminess)

Method:

1. Roast the moong dal:

• In a dry pan, lightly roast the moong dal over medium heat for 2-3 minutes until it’s slightly golden. This adds a nutty flavor to the dish. Set it aside.

2. Cook the rice and dal:

• Wash the rice and moong dal together. In a pressure cooker or pot, add the rice, roasted moong dal, and 2 cups of water. Cook for about 3-4 whistles in a pressure cooker or until the rice and dal are soft and mushy. If cooking in a pot, simmer it for 15-20 minutes until both are well-cooked and soft.

3. Prepare the jaggery syrup:

• While the rice and dal are cooking, dissolve the jaggery in a little water (about 1/2 cup) by heating it in a pan over low-medium heat. Stir it until the jaggery melts completely. Once melted, strain it to remove any impurities and keep it aside.

4. Make the Sweet Pongal:

• Once the rice and dal are cooked, add the melted jaggery syrup to the rice mixture. Stir well to combine, ensuring the jaggery mixes evenly with the rice and dal.
• Cook this mixture on low heat for about 5-7 minutes, allowing the flavors to blend. If you prefer a creamier consistency, you can add a little milk at this stage.

5. Add ghee and garnish:

• In a separate small pan, heat the ghee. Fry the cashews, almonds, and raisins in the ghee until they turn golden brown. Add the cardamom powder and saffron (if using), and stir for a few seconds.
• Add this ghee mixture to the cooked Pongal and mix everything together.

6. Serve:

• Your Sweet Pongal is ready to serve! You can serve it warm, topped with extra ghee if desired.

Tips:

• Consistency: You can adjust the consistency of Sweet Pongal by adding more water or milk if it’s too thick.
• Jaggery: Adjust the amount of jaggery depending on your sweetness preference. If you like a milder sweetness, you can reduce the jaggery slightly.
• Flavor variations: You can add a few cloves or a small piece of cinnamon stick while boiling the rice and dal to infuse extra aroma.