Gur wale chawal|sweet pongal|traditional dessert

Sweet Pongal is traditional sweet which comes from south Indian region. It is popular and combination of jaggery and rice and mung lentils. Adding fried cashews nuts and raisins enhances the richness of the dessert.

SWEET PONGAL

Other south Indian recipes are as follow:

New Year Special|Restaurant Style Veg Korma|South Indian veg korma

Recipe card for sweet pongal recipe:

SWEET PONGAL

PREP TIME: 10 MINUTES

COOK TIME: 10 MINUTES

TOTAL TIME: 20 MINUTES

CUSINE: SOUTH INDIAN

AUTHOR: SWATI RASOI

SERVES: 4

INGREDIANTS

3/4 cup rice

1/4 cup mung lentils (mung dal)
3/4 cup jaggery

10-12 cashew nuts
6-7 resins

2 tbsp ghee

Soak the rice and mung lentils for 15 minutes.
Cook the rice and mung lentils together to get a soften texture, preferably in a pressure cooker or rice cooker
Pressure cook for 3 whistles at medium flame.When pressure releases naturally, open the lid. If you needed, you can mash the cooked rice and dal to make a creamy consistency.
Heat the pan, add the jaggery and stir until it melts.
With the help of tea strainer, strain the jaggery syrup and keep it aside.
Now, add jaggery syrup to the cooked Pongal and mix well.
In the same pan, add ghee and cashew nuts and raisins and fry until slightly golden for a few minutes.
Add ghee on medium-low flame and mix well.
Add cashew nuts and raisins and fry until slightly golden for a few minutes.Mix and simmer until the pongal is soft and creamy in texture for 1 to 2 minutes and add some water if it is too dry.
Finally, add crushed green cardamom to the cooked Pongal and mix well.
Serve hot sweet Pongal.

How to make sweet pongal recipe with step by step photo

1. Soak the rice and mung lentils for 15 minutes.

2. Cook the rice and mung lentils together to get a soften texture, preferably in a pressure cooker or rice cooker.

3. Pressure cook for 3 whistles at medium flame.When pressure releases naturally, open the lid. If you needed, you can mash the cooked rice and dal to make creamy consistency.

4. Heat the pan, add the jaggery and stir until it melts.

5. With the help of tea strainer, strain the jaggery syrup and keep it aside.

6. Now, add jaggery syrup to the cooked pongal and mix well.

7. In the same pan, add ghee and cashew nuts and raisins and fry until slightly golden for a few minutes.

8. Add ghee on medium-low flame and mix well.

9. Add fried cashew nuts and raisins to the cooked pongal and mix well.Mix and simmer until the pongal is soft and creamy in texture for 1 to 2 minutes and add some water if it is too dry.