Sweet Pongal
Celebrate the essence of South Indian tradition with this irresistible Sweet Pongal recipe, a beloved dessert that's a staple during festivals like Pongal and Diwali. Made with a comforting blend of rice and split yellow moong dal, this dish is infused with the rich sweetness of jaggery, the nutty aroma of ghee, and the warm, enticing flavor of cardamom. Garnished with golden roasted cashews and plump raisins, each bite offers a heavenly mix of creamy texture and crunchy indulgence. Optional edible camphor adds a distinct touch of authenticity, perfect for creating a festive, temple-style experience. Quick and easy to prepare, Sweet Pongal is best served warm, making it an ideal treat for celebrations or a heartwarming dessert to end any meal. Keywords: Sweet Pongal recipe, South Indian dessert, festive treat, jaggery rice pudding, traditional Indian delicacy.
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Recipe Information
Ingredients
- 1 cup Rice
- 0.25 cup Split yellow moong dal
- 3.5 cups Water
- 1 cup Jaggery
- 3 tablespoons Ghee
- 10 pieces Cashew nuts
- 10 pieces Raisins
- 0.5 teaspoon Cardamom powder
- 0.125 teaspoon Edible camphor (optional)
- 0.125 teaspoon Salt
Instructions
Rinse the rice and moong dal together in cold water a couple of times until the water runs clear. Drain the excess water.
In a heavy-bottomed saucepan or pressure cooker, add the rinsed rice and moong dal along with 3.5 cups of water.
Cook on medium heat until the mixture is soft. If using a pressure cooker, cook for 3 whistles and allow the pressure to release naturally.
Once cooked, mash the rice and dal mixture gently to blend them together.
In a separate pan, melt the jaggery with a quarter cup of water over low heat to form a syrup. Strain the syrup to remove any impurities and add it to the cooked rice-dal mixture.
Place the pan with the rice-dal mixture back on low heat and pour the jaggery syrup into it. Mix well and let it simmer for 5-10 minutes until the pongal thickens to the desired consistency.
Add cardamom powder, edible camphor (if using), and a pinch of salt to enhance the flavors. Mix well.
In a small pan, heat the ghee and roast the cashew nuts until golden brown. Remove the cashews and add the raisins to the same ghee. Fry until they puff up.
Add the roasted cashews and raisins along with the ghee to the sweet pongal.
Mix everything gently and ensure the pongal is well blended with the roasted nuts, raisins, and aromatic ghee.
Serve sweet pongal warm as a delightful dessert or special treat during festive occasions.
Nutrition Facts
Calories |
1835 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 50.1 g | 64% | |
| Saturated Fat | 28.6 g | 143% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 120 mg | 40% | |
| Sodium | 938 mg | 41% | |
| Total Carbohydrate | 333.8 g | 121% | |
| Dietary Fiber | 5.8 g | 21% | |
| Total Sugars | 254.2 g | ||
| Protein | 19.1 g | 38% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 629 mg | 48% | |
| Iron | 21.4 mg | 119% | |
| Potassium | 2124 mg | 45% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
