SWEET PONGAL

Sweet pongal  is a traditional and authentic south Indian sweet that is made on many festivals and auspicious days for an offering to God (naivedhyam). It is a common sweet made in all south Indian households. This simple and delicious sweet dish is prepared with very few ingredients. Traditionally a pinch of edible camphor or carpoora is added for the flavor.

YouTube link:

https://youtube.com/shorts/lcPlFn5eCY4?si=8V-TUksZ3VqM8I0a

Ingredients:

·        Raw rice - 1/2 cup

·        Moong dal - 1/4 cup

·        Jaggery – 3/4 cup

·        Ghee – 2-3 tbsp

·        Water – 3 cups

·        Cashew nuts – 1 tbsp

·        Raisins – 1 tbsp

·        Cardamom – 1/4 tsp

·        Cloves -2-3

·        Edible camphor - pinch

Method:

·        Wash the raw rice and moong dal in running water, now take a small pressure cooker add the washed rice and moong dal, add water. Add a small bowl, and close the lid , let it pressure cook for 3 whistles.

·        Take a small pan with 1 tbsp ghee and fry the cashew nuts, raisins and cloves. Keep it aside.

·        In the same pan you can melt the jaggery, add little water and  jaggery. Let it cook on medium low flame.

·        Once the jaggery dissolves and thickens a little bit, turn off the flame and keep it aside. You can strain the Jaggery it's optional.

· You can add the cooked dal rice mixture in the jaggery syrup.  Give a good mix. Cook for 5-6 minutes while stirring continuously.

·        Add the fried dry fruits, cloves, freshly ground cardamom, and edible camphor to the Pongal

. Add ghee and give a good mix.

·        Sweet  pongal is ready to be served hot.