Sweet pongal

• Servings: 5-6
• Preparation time: 9 minutes.
• Cooking time: 25 minutes.
• Total time: 34 minutes.

May you harvest new opportunities this Pongal!!🌹🌹

The Pongal is served on banana leaf and offered to the ‘Sun God’ before sharing it with family, friends, neighbour’s and relatives. Sugarcane, coconut and banana are also offered. A Special puja are performed in honour of the ‘Sun God’

Pongal celebration:

Make this on the auspicious and festive occasion of Pongal; in south India Pongal (Harvest festival) is celebrated to convey appreciation to the Sun God for providing the energy for agriculture.

As the part of the celebration boiling the first rice of the season is done; Cooking is done in sunlight, usually in a porch or courtyard, as the dish is dedicated to the Sun god ‘Surya’, the cooking is done in a clay pot.

The dish is served on Banana leaves; this is traditional style; enjoy this delicious and healthy sweet Pongal with your family.

Ingredients:

• Basmati rice: ½ cup
• Yellow Mung dal (split green gram)/pasi parruppu: ½ cup
• Milk/coconut milk: 1 cup
• Jaggery: ¾ cup
• Fresh coconut: 3-4” piece
• Green cardamom powder: half teaspoon
• Nut Meg powder: half teaspoon
• Ghee: 3 tablespoon
• Cashew nut: 12-15 no.
• Raisin: 10-20 gm.

Preparation:

1. Dissolve Jaggery with a cup of water, heat until it dissolves(~4-5 minutes).
2. Strain it through strainer with muslin cloth and discard any impurities. Keep aside.
3. Take a fry pan, dry roast mung dal on medium flame for couple of minutes or till getting nice aroma and light brown in colour.
4. Clean and wash the roasted dal along with rice. Keep aside.

Method:

1. Take earthen pot along with 4 cup of water, when water starts boiling; add mixture of washed rice dal. Allow to cook on medium flame, till it is done. (About 10-15 minutes)
2. Reduce to lower flame, add Jaggery syrup and continue cooking till it become messy (about 2-5 minutes.)
3. Add milk slowly into the recipe; cook till it starts boiling and well blended.
4. Put off the flame, now Pongal is ready.
5. Take a fry pan, heat ghee, fry cashew nut till light brown.
6. Add coconut, fry for few seconds, put off the flame, add raisin in it.
7. Take out half quantity of dry fruits for decoration.
8. Remaining add into the Pongal; also add green cardamom and nutmeg powder.
9. Transfer into serving bowl, decorate with dry fruits.
10. Traditional south Indian style of Sweet Pongal is ready to serve.

    

    

    

    

    

    

    

    

    

    

    

    

    

    

    

    

    

    

    

    

    

    

    

    

    

    

    

    

    

Sweet pongal by Nag Ratna Sahu is licensed under a Creative Commons Attribution-NonCommercial-ShareAlike 4.0 International License.