SWEET PONGAL or SAKKARE PONGAL is a popular SOUTH INDIAN FOOD made using split moong dal, rice, ghee, jaggery/sugar, cardamom, cashew and raisins. This flavourful delicious dish is offered to GOD as naivedyam in temple.
SWEET PONGAL is the special dish made on SANKRANTHI, a festival of Harvest. Pongal or Suggi is a popular South Indian Rice dish. In Tamil "pongal" means "bubbling up". In Telugu and Kannada, pongali is a dish of rice mixed with boiled milk and sugar. Suggi is derived from the Old Kannada word Puggi meaning "bubbled up, ballooned". You can find the savory version of pongal on KHARA PONGAL RECIPE.
Apart from being a festive special dish, this version of pongal is a delicious South Indian food as it is best comibination with KHARA PONGAL.
This pongal is a quick-to-make-dish that gives a super aromatic, delicious and protein packed dish with very few ingredients.
Pongal is a Special dish of Sankranthi as the Traditional Pongal is made with the newly harvested short grain rice and moong dal they give the gooey texture to the dish. Cow's ghee is used as it is believed to be auspicious, flavorful and aromatic. Let Check out the recipe.
INGREDIENTS:
Rice - 1 Ccup
Moong Dal - 1 Cup
Water - 4 Cups
Cashews- 1/2 Cup (chopped
white raisins - 1/2 Cup
Cardamom powder- 1 tbsp
Ghee (or substitute butter) - 1 Cup
Jaggery - 3/4 Cup
Milk - 1/4 Cup
Procedure
Cook the rice and dhal together with cups of water in a pot or pressure cooker until mushy.
Meanwhile, melt the jaggery with 1 cup of water in a pan.
Add the cardamom to the jaggery as it melts.
Mush the rice and split moong dal mixture well and add to the pan of jaggery.
Stir well and cook on low heat till the mixture comes together well.
Heat 4 tablespoons of the ghee in a separate pan and fry cashews to golden brown.
Add raisins and fry for a few more seconds or until they swell up.
Add the nuts and raisins to into the Sweet pongal.
Serve hot with an additional dollop of ghee.
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