Sweet Pongal OR Chakarai Pongal is a sweet and buttery porridge-like dish that is traditionally prepared in South India for the Makarsankranti festival that heralds the arrival of summer. The khara pongal variety differs only in the spices added, and the two are often cooked together from the same batch of rice and dal.
INGREDIENTS
Green gram split (moong dal) ½ cup
Green cardamoms 4 nos.
Sugar 1 tbsp.
Jaggery 2 cups
Milk 2½ cups
Desi Ghee ½ cup
Coconut scraped ½ cup
Nutmeg grated ¼ tsp.
Raisins 4 tbsps.
Cashewnuts 12-15 nos.
METHOD
1. Clean, wash and soak rice for half an hour.
Dry roast moong dal lightly in a hot kadai.
2. Grind cardamom with sugar to a fine powder, sieve and keep aside.
3. Break the jaggery into very small pieces and keep.
Boil milk with one cup water in a thick-bottomed pan.
4. Wash and drain dal and rice, add to the boiling milk.
Bring it to a boil, stirring continuously. Reduce heat,
simmer for fifteen minutes, stirring occasionally or till
rice and dal is completely cooked. You can also pressure cook it.
5. Add jaggery and keep stirring so that the mixture does
not stick to the bottom. Keep cooking till all the jaggery
has completely melted and been thoroughly incorporated in
rice and dal mixture. Add half the quantity of ghee and continue
cooking on low heat for about five minutes, stirring frequently.
6. Heat the remaining desi ghee separately and fry scraped
coconut lightly. Add grated nutmeg, raisins and cashewnuts
and stir well. Add this to cooked pongal.
7. Sprinkle the cardamom and the camphor powders.
Stir well and serve hot.
TIP: You can use sugar or even palm jaggery for making
the pongal. Add coconut milk instead of scraped coconut
for a richer taste.
INGREDIENTS
Green gram split (moong dal) ½ cup
Green cardamoms 4 nos.
Sugar 1 tbsp.
Jaggery 2 cups
Milk 2½ cups
Desi Ghee ½ cup
Coconut scraped ½ cup
Nutmeg grated ¼ tsp.
Raisins 4 tbsps.
Cashewnuts 12-15 nos.
METHOD
1. Clean, wash and soak rice for half an hour.
Dry roast moong dal lightly in a hot kadai.
2. Grind cardamom with sugar to a fine powder, sieve and keep aside.
3. Break the jaggery into very small pieces and keep.
Boil milk with one cup water in a thick-bottomed pan.
4. Wash and drain dal and rice, add to the boiling milk.
Bring it to a boil, stirring continuously. Reduce heat,
simmer for fifteen minutes, stirring occasionally or till
rice and dal is completely cooked. You can also pressure cook it.
5. Add jaggery and keep stirring so that the mixture does
not stick to the bottom. Keep cooking till all the jaggery
has completely melted and been thoroughly incorporated in
rice and dal mixture. Add half the quantity of ghee and continue
cooking on low heat for about five minutes, stirring frequently.
6. Heat the remaining desi ghee separately and fry scraped
coconut lightly. Add grated nutmeg, raisins and cashewnuts
and stir well. Add this to cooked pongal.
7. Sprinkle the cardamom and the camphor powders.
Stir well and serve hot.
TIP: You can use sugar or even palm jaggery for making
the pongal. Add coconut milk instead of scraped coconut
for a richer taste.
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