Recipe by Maya Akhil
Sweet pongal is a sweet dish made with rice and mung lentils, flavored with cardamoms and dry fruits. It is usually prepared during the Pongal festival celebrated by Tamilians, marking the harvest season.
Heat 1 tbsp ghee in a pan. Fry cashews, drain and then fry the raisins until plump. Drain and set aside. Now add split mung dal and roast for a few minutes until it turns golden.
Pressure-cook the roasted mung dal, rinsed rice and 7 cups of hot water for 2 – 3 whistles. Switch off. Open the pressure cooker when the pressure releases. Mash the rice and dal slightly.
Meanwhile in a large heavy-bottomed pan, add the jaggery/brown sugar and 1/2 cup water. Melt the jaggery and cook for a minute or two until it is bubbly and slightly sticky. Add the pressure-cooked rice and dal, 2 tbsp ghee and hot milk. Mix well and cook for a few minutes. Add cardamom powder and the fried cashews and raisins. Mix well, cook for a minute at low heat and switch off. Add 1 tbsp ghee, stir and close the lid for 5 minutes. Serve hot or warm.
||1.5 cups, rinsed|
||Around 7 cups|
||1.5 – 2 cups, grated|
||1.5 – 2 cups|
||3 – 4 tbsp|