Sweet Pongal Recipe With Coconut Easy Cooking Instant Cook

Know the details about the Sweet Pongal Recipe With Coconut Easy Cooking Instant Cook, Sweet Pongal Recipe With Coconut Cooking Process

Sweet Pongal, also known as Sakkarai Pongal or Chakkara Pongal, is a delightful South Indian dessert that is traditionally prepared during the harvest festival of Pongal. Made with rice, lentils, jaggery, and ghee, its richness is further enhanced with the addition of freshly grated coconut. This blog post will guide you through the process of preparing Sweet Pongal with coconut.

Sweet Pongal Recipe With Coconut Easy Cooking Instant Cook

Items Required List

1. Rice
2. Moong Dal (Split Yellow Lentils)
3. Jaggery
4. Freshly Grated Coconut
5. Ghee (Clarified Butter)
6. Cashew Nuts
7. Raisins
8. Cardamom Powder
9. Edible Camphor (optional)

Items Quantity

1. Rice – 1 cup
2. Moong Dal – 1/4 cup
3. Jaggery – 1.5 cups
4. Freshly Grated Coconut – 1/2 cup
5. Ghee – 1/4 cup
6. Cashew Nuts – 2 tablespoons
7. Raisins – 2 tablespoons
8. Cardamom Powder – 1/2 teaspoon
9. Edible Camphor – a small pinch (optional)

Nutritional Information

A serving of Sweet Pongal approximately contains:

• Calories: 450 kcal
• Carbohydrates: 70g
• Protein: 9g
• Fat: 16g
• Saturated Fat: 10g
• Sodium: 10mg
• Potassium: 215mg
• Fiber: 4g
• Sugar: 45g

Cooking Time

Preparation Time: 20 minutes Cooking Time: 25 minutes Total Time: 45 minutes

Cooking Procedure Overview

The process of making Sweet Pongal with coconut involves roasting the moong dal, cooking the rice and dal together, preparing a jaggery syrup, and finally mixing everything together with ghee-roasted cashews, raisins, coconut, and spices.

Detailed Step-by-step Cooking Procedure

1. Roasting Moong Dal: Dry roast the moong dal in a pan until it turns golden. Make sure not to over-roast it.
2. Cooking Rice and Dal: Rinse the roasted moong dal and rice thoroughly. Add them to a pressure cooker with 3 cups of water. Cook for about 4-5 whistles or until they are soft.
3. Preparing Jaggery Syrup: In a separate pan, add jaggery and a little water. Cook on medium heat until the jaggery dissolves completely. Strain this syrup to remove any impurities.
4. Mixing Ingredients: Once the pressure from the cooker is released naturally, open the lid and mash the rice-dal mixture slightly. Add the strained jaggery syrup and grated coconut to this and cook on a low flame for about 5 minutes.
5. Adding Flavourings: In another pan, heat some ghee. Add cashews and raisins, frying until the cashews turn golden brown. Add this along with cardamom powder and optional edible camphor to the Pongal mixture. Stir well.
6. Serving: Your Sweet Pongal with coconut is now ready to be served! It can be enjoyed hot or cold.

Tips

1. Adjust the quantity of jaggery based on your preference for sweetness.
2. Make sure to strain the jaggery syrup to remove any impurities.

Things to Know

Sweet Pongal is often served as ‘prasadam’ in South Indian temples. The addition of edible camphor adds a unique flavor, but remember it’s optional and should be used sparingly.

FAQs

1. Can I use any other dal instead of moong dal? Traditionally, moong dal is used for making Sweet Pongal. However, you can experiment with other types of dal, keeping in mind that it may alter the taste and texture.
2. What if I don’t have a pressure cooker? You can cook the rice and dal in a pot, but it will take longer. Make sure to stir occasionally to prevent sticking.

In conclusion, making Sweet Pongal with coconut is a delightful way to prepare this traditional South Indian dessert. Follow this detailed guide, and you’ll be able to whip up a delicious batch of Sweet Pongal in no time. Happy cooking!

Sweet Pongal Recipe With Jaggery And Milk Easy Instant Cook