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+ servings

Rava sweet pongal

Sweet pongal made using white rava and jaggery.
Prep Time10 mins
Cook Time15 mins
Total Time25 mins
AuthorSharmilee J



  • Soak jaggery in warm water(till immersing level) , crush it well. Then heat it up until it is slightly thick (no string consistency needs to be checked).Strain and keep aside.(I made more than above mentioned quantity for storing purpose).
  • Measure the ingredients and get ready.Now dry roast moong dal till golden then add 3/4 cup water.
  • Pressure cook for 3 whistles or until mushy.Mash it with a laddle and set aside.Dry roast rava till nice aroma comes.Do not let the color change.Set aside.
  • In a pan heat ghee and roast cashews till golden,set aside.Now in the same pan add water and let it to boil.
  • Add rava in a sprinkled way and keep stirring to avoid lumps.Once rava is cooked, add mashed dal.
  • Mix well so that rava and dal gets blended nicely.Now add jaggery syrup and keep flame in medium low.
  • Keep closed and cook covered for 2mins.Now open and add coconut milk, add little ghee.
  • Mix well.Add remaining ghee and stir well.Finally add cashews and cardamom powder, give a quick stir and switch off.
  • Serve hot / warm.


  • I used fine rava, you an even use wheat rava but water measures will be different.
  • I used my pressure pan to make this, you can use any heavy bottomed pan / nonstick pan.
  • While adding rava, add it in a sprinkled manner and keep stirring to avoid lumps.
  • Add jaggery syrup only after rava is cooked.
  • This gives nice volume for 1/2 cup itself.
  • Keeps well for about a week in airtight container.
  • The jaggery syrup need not be thick.
Tried this recipe?Mention @sharmispassions or tag #sharmispassions
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