Sweet Pongal / Sweet Rice Pudding

Happy New Year and Happy Sankranthi to all my family and friends. The first post of 2018 is this Sweet Pongal / Rice pudding prepared for Sankranthi festival. Sankranthi celebrated all over India but with different names depending on the state and culture for over a period of 4 days. It marks the first day of sun’s transit into the  Capricorn, marking the end of the month with the winter solace and the start of longer days. It’s also called as Harvest festival where the first crop / rice is harvested .

Festivals are all about  family gatherings , celebrations ,food and memories associated with it .Growing up typically our day would begin with my dad waking us up at wee hrs in the morning, while mom starts   preparations in the kitchen . After multiple attempts, we would wake up and start by decorating the front yard with colorful Rangoli designs ,followed by dads pooja and Moms scrumptous food . After a heavy and delicious meal ,we would gather up on the rooftop & watch all the kids flying kites under the Sun . Mom would make lots of food, but I would eagerly wait for the sweet treats which are specially made during this festival.  Traditional sweet sesame-jaggery based ladoo and rice pudding / sweet pongal. Sweet pongal is always made with new rice and jaggery . Its mushy , soft with perfect amount of sweetness and some nutty crunch with cashews and dried coconut pieces. Heres a recipe. 

IMG_1319IMG_1332IMG_1335

 

Sweet Pongal

  • Difficulty: easy
  • Print

Ingredients

  • 1 cup Basmati Rice
  • 1/2 Cup Split Yellow Moong  Dal
  • 1 cup Whole Milk
  • 3 cups water
  • 2 tbsp Ghee / Clarified Butter
  • ¼ cup Cashews and Raisins
  • 1tsp Cardamom powder
  • few Dry coconut pieces
  • 1.5 cups grated jaggery ( melt in 1 cup water )

Directions

  • In a Pressure cooker heat 2 tbsp Ghee on medium flame.  Sauté Cashwnuts and raisins until golden brown and set aside.
  • In the same ghee add washed and soaked rice and dal mixture .Saute for 2 mins on low flame and add 3 cups water.  Close the lid and pressure cook the rice/dal mixture for 3 whistles.  Switch it off and wait until its cooled.
  • Meanwhile in a sauce pan add grated jaggery and 1 cup water . Heat for couple minutes only until everything is dissolved. Now strain this liquid into the cooked rice and dal mixture.
  • Add cardamom powder , milk , fried cashew nuts and raisins. Mix everything with a ladle and cook without lid for 5 mins on medium flame. Switch it off and serve warm.

 

IMG_1336

 

Thanks for stopping by .

Rajini

 

 

Advertisements

3 thoughts on “Sweet Pongal / Sweet Rice Pudding

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s