By Ujjainee Roy
August 25, 2024
Sweet Pongal, also known as Sakkarai Pongal, is a beloved South Indian dessert traditionally prepared during various festivals, including Janmashtami. This sweet dish is made with rice, moong dal, jaggery, and flavored with ghee, cardamom, and garnished with cashews and raisins. Sweet Pongal holds a special place in the festive menu, symbolizing prosperity. Here's an easy recipe for making sweet Pongal
– 1/2 cup raw rice – 1/4 cup moong dal (split yellow gram) – 1 cup jaggery (grated) – 2 cups water – 1 cup milk – 2 tablespoons ghee – 10-12 cashew nuts – 10-12 raisins – 1/4 teaspoon cardamom powder – A pinch of edible camphor (optional) – A few saffron strands
Dry roast the moong dal in a pan on low flame until it turns light golden and emits a nutty aroma. Be careful not to burn it. Wash the roasted moong dal and raw rice together thoroughly under running water.
In a pressure cooker, add the washed rice and dal mixture along with 2 cups of water and 1 cup of milk. Cook for 3-4 whistles or until the rice and dal are soft and mushy. While the rice and dal are cooking, take the grated jaggery in a separate pan and add 1/4 cup of water.
Heat the mixture on low flame until the jaggery dissolves completely. Strain the syrup to remove any impurities and set it aside. Once the pressure cooker has released the steam, open it and mash the cooked rice and dal mixture slightly with a spoon.
Pour the jaggery syrup into the cooked mixture and stir well. Simmer the mixture on low flame, allowing the flavors to blend, and cook until it reaches a thick, creamy consistency. In a small pan, heat the ghee and add the cashew nuts. Fry them until golden brown, then add the raisins.
Pour this ghee mixture along with the cashews and raisins into the Sweet Pongal. Add the cardamom powder, edible camphor (if using), and saffron strands. Mix well. Allow the Sweet Pongal to simmer for a few more minutes, absorbing the flavors.