Sweet Pongal

                        SWEET PONGAL

Preparation time: 5-10 minute's

Cooking time: 45 minutes

Serves: 3-4  Cuisine: South Indian

INGREDIENTS

Rice (preferred new rice)   150 gram's

Moong dal (split)                150 gram's

Water                                    1:3 (900 ml)

Jaggery (round)                  300 gram's

Saffron (optional)               5-6 strand's

Cardamom (powder)          1 no

Salt                                        pinch

Dry coconut (grated)          ¼ 

For Tempering

Ghee                                     2 Tbsp

Cashew                                3-4 Tbsp

Raisin                                   2 Tbsp

METHOD

In a sauce pot add water (1:3) and bring to boil in low flame. Meanwhile in a pan low flame add moong dal and toast till it turns golden brown, when its golden brown turn off the flame and add it to the boiling water and cook for 5 minutes. Meanwhile wash the Rice (preferred new rice if not available can use regular) 3 time's compulsory and drain the water completely and add it to the sauce pot and let it cook completely. Now add saffron if using. When the water is absorbed 75% the rice will be cooked completely now add Jaggery (round Jaggery should be used as it gives different taste) stir once and add grated dry coconut a pinch of salt and cook until the Jaggery is melted completely, stir occasionally or else it may burn at the bottom. Now add cardamom powder and stir once and start preparing tempering. 

In a pan low flame add ghee and when its melted add cashew and saute till golden brown now add raisin and fry till it pop's like a balloon, turn off the flame pour it to the Pongal, mix well and turn off the flame. Serve mild hot.

Video Click here