How to make Sweet Pongal with Rose Chikki -
Traditional sweet Pongal served with caramalised rose discs.
This recipe is from FoodFood TV channel & has featured on Mummy Ka Magic.
Main Ingredients : Split skinless green gram, Rice (चावल)
Cuisine : Indian
Course : Desserts
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For more recipes related to Sweet Pongal with Rose Chikki checkout Moong Dal Halwa, Moong Dal Halwa Premix - SK Khazana. You can also find more Desserts recipes like Choco Rum Slice Vegan Malai Peda- SK Khazana Ananas aur Piste ka Shrikhand Chocolate Crackers - SK Khazana
Sweet Pongal with Rose Chikki Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 16-20 minutes
Cook time : 51-60 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Sweet Pongal with Rose Chikki Recipe
Split skinless green gram ½- ¾ cup
Rice soaked 1 cup
Rose petals fresh 1/4 cup
Jaggery (gur) chopped 1/2 cup
Milk 3 cups
Ghee 1/4 cup
saffron strands a pinch
Green cardamom powder 1/2 teaspoon
Nutmeg powder 1/2 teaspoon
Cashewnuts 1/4 cup
Raisins 1/4 cup
Castor sugar (caster sugar) 1/2 cup
Rose syrup 1 1/2 tablespoons
Method
Step 1
Dry-roast split green grams in a deep-non-stick pan till light brown. Add soaked rice and mix. Add milk, mix and cook for 15-20 minutes.
Step 2
To make jaggery syrup, heat jaggery in another non-stick pan. Add some water and cook till jaggery melts. Add the syrup to green gram-rice mixture, mix and cook for 1-2 minutes.
Step 3
Heat ghee in another non-stick pan.
Step 4
Add saffron, cardamom powder and nutmeg powder to green gram-rice mixture, mix and cook till reduced.
Step 5
Add cashewnuts and raisins to hot ghee and fry till golden. Add it to green gram-rice mixture alongwith ghee and mix well. This is pongal.
Step 6
To prepare rose chikki, heat castor sugar in another non-stick pan and cook till it caramelizes. Add rose petals and rose syrup and swirl to mix.
Step 7
Place a silicon mat on the worktop, pour and spread the caramelized sugar-rose mixture and cool till it semi sets.
Step 8
Cut the spread caramelized sugar-rose mixture into roundels using a medium size cookie cutter and let it fully set.
Step 9
Fill 2 ceramic bowls with some pongal.
Step 10
Remove the chikki roundels and discard the excess. Place each rose chikki disc on top of pongal, covering it and serve immediately.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
