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Sweet Pongal Recipe with Jaggery and Milk: A Step-by-Step Guide

Sweet Pongal, also known as Sakkarai Pongal, is a traditional South Indian dish typically prepared during the harvest festival of Pongal. This delicious dessert is made with rice, moong dal, jaggery, and milk, and flavored with cardamom and ghee-roasted cashews and raisins. Here’s a detailed guide to preparing this delightful dish at home.

Sweet Pongal Recipe With Jaggery And Milk Easy Instant Cook

About Sweet Pongal

Sweet Pongal is a rich, creamy dessert that combines the sweetness of jaggery with the creaminess of milk and the nutty flavor of moong dal. It is often garnished with cashews and raisins fried in ghee, adding a layer of crunch and richness to the dish.

Ingredients List and Quantity

Here’s what you’ll need:

• Rice: 1 cup
• Split yellow moong dal: 1/4 cup
• Jaggery: 1.5 cups
• Milk: 2 cups
• Water: 2 cups
• Ghee: 3 tablespoons
• Cashews: 15
• Raisins: 20
• Cardamom powder: 1/2 teaspoon

Nutritional Information

This recipe serves 4 people, and each serving approximately contains:

• Calories: 400 kcal
• Protein: 7 g
• Fat: 12 g
• Carbohydrates: 65 g
• Fiber: 3 g

Cooking Time and Preparation Time

Preparation time: 10 minutes
Cooking time: 40 minutes
Total time: 50 minutes

Cooking Procedure Overview

The process of making Sweet Pongal involves cooking rice and moong dal until soft, then adding jaggery and milk to create a sweet and creamy mixture. The dish is finally topped with ghee-roasted cashews, raisins, and cardamom powder.

Detailed Step-by-Step Cooking Procedure

1. Rinse the Rice and Dal: Begin by thoroughly rinsing the rice and moong dal under running water until the water runs clear.
2. Cook the Rice and Dal: In a heavy-bottomed pot, combine the rice, dal, and 2 cups of water. Bring the mixture to a boil over medium heat, then reduce the heat to low, cover the pot, and let it simmer until the rice and dal are soft and cooked through.
3. Prepare the Jaggery Syrup: While the rice and dal are cooking, prepare the jaggery syrup. In a separate pan, combine the jaggery with 1/4 cup of water. Heat the mixture over medium heat, stirring constantly, until the jaggery has completely dissolved. Remove the pan from heat and set aside.
4. Combine the Ingredients: Once the rice and dal are cooked, add the jaggery syrup and milk to the pot. Stir well to combine all the ingredients.
5. Cook the Mixture: Continue to cook the mixture over low heat, stirring frequently, until it thickens to a creamy consistency.
6. Prepare the Garnish: In a small pan, heat the ghee over medium heat. Add the cashews and raisins and fry them until they’re golden brown.
7. Garnish and Serve: Sprinkle the cardamom powder over the pongal, then top with the ghee-roasted cashews and raisins. Serve warm.

Tips

• Use a heavy-bottomed pot to prevent the rice and dal from sticking and burning.
• If the Pongal becomes too thick, add a little more milk or water to adjust the consistency.
• You can also add grated coconut or chopped almonds for added flavor and texture.

Things to Know and FAQ

Can I use brown rice instead of white rice? Yes, you can use brown rice, but it may increase the cooking time as brown rice takes longer to cook than white rice.

Can I make this dish vegan? Yes, you can replace ghee with vegan butter or oil and use a plant-based milk instead of regular milk.

How long does Sweet Pongal stay fresh? Sweet Pongal stays fresh for about two days when stored in an airtight container in the refrigerator.

In conclusion, Sweet Pongal is a delicious, comforting dessert that’s perfect for special occasions or whenever you’re in the mood for something sweet. With this detailed guide, you can easily prepare this traditional South Indian dish at home. Enjoy!

Sakkarai Pongal Recipe Without Moong Dal Instant Cooking