Sweet pongal | Sakkarai pongal - Pressure cooker method
Sweet pongal recipe a delicious rice based sweet dish made with rice, jaggery, moong dal, milk, ghee and nuts.
Servings2
Ingredients
- 1/2 cup raw rice
- 3 tablespoon moong dal
- 3/4 cup milk
- 1/2 cup jaggery
- a small pinch cardamom powder
- 5 strands saffron optional
- 2 to 3 tablespoon ghee
- 1 tablespoon cashews broken
- 1 tablespoon raisins
- 2 cups water
Instructions
- Dry roast moong dhal until nice aroma rises, Keep aside. Add saffron strands in 2tablespoon of warm milk and set aside. In a pan add little ghee and roast cashews and raisins until golden brown.
- Pressure cook moong dhal, rice with water for 3 whistles in medium flame, mush it up a laddle once and set aside.Add jaggery in warm water(just till immersing level) and mix it well. Then strain to remove impurities and add it to the pan.
- Bring it to a boil, then add the cooked rice moong dhal and mix well with the jaggery syrup. Then add milk with saffron and mix well.
- Add remaining milk and allow it to boil.Combine well,cardamom powder, ghee and roasted raisins and cashews and give a quick stir. Once its semi thick switch off and serve hot.
Notes
- Switch it off in semi running consistency as it tends to get thicker with time.
- Adding saffron is purely optional but will give a richer taste.
- Adding more milk and cooking the pongal in milk gives a yummy taste.
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