How to make Sweet Pongal -

Very simple to make but spectacular in taste, the ordinary rice becomes mouthwateringly extraordinary in sweet pongal.

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Rice (चावल), Split green gram

Cuisine : Tamil Nadu

Course : Desserts

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For more recipes related to Sweet Pongal checkout Brown Rice Payasam, Coconut Cream, Phirni, Zafrani Pulao . You can also find more Desserts recipes like Brownie Cheesecake Toffee Creme Brulee Mini Mint Pavlova with Mango Date and Walnut Wontons

Sweet Pongal

Sweet Pongal Recipe Card

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Hindi: chawal
How many times have we thought rice is a blessing? We use it for holy purposes but we also can pressure up a quick pulao or khichdi when hunger pangs are drumming away! This is one grain that is about 98% percent digestible. In India we are familiar with Basmati, Patna or brown rice but it is also available as Italian Rice and Glutinous Rice which is popular in Chinese and Japanese cuisines.

Prep Time : 41-50 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Sweet

Ingredients for Sweet Pongal Recipe

  • Rice 1 1/2 cup

  • Split green gram 1/2 cup

  • Green cardamoms 4

  • Sugar 1 tablespoon

  • Jaggery (gur) 2 cups

  • Milk 2 1/2 cups

  • Raisins 4 tablespoons

  • Ghee 1/2 cup

  • Coconut scraped 1/2 cup

  • Nutmeg grated 1/4 teaspoon

  • Cashewnuts 12-15

  • Edible camphor optional a pinch

Method

Step 1

Soak rice in three cups of water for half an hour. Dry roast moong dal lightly. Grind cardamom with sugar to a fine powder, sieve and keep aside.  Break jaggery into very small pieces and keep.

Step 2

Boil milk with one cup of water in a thick-bottomed pan. Wash raisins and pat them dry. Drain dal and rice, add to the boiling milk. Bring to a boil again, stirring continuously.

Step 3

Reduce heat, simmer for fifteen minutes, stirring occasionally or till rice and dal are completely cooked. You can also pressure cook it. Add jaggery and keep stirring so that the mixture does not stick to the bottom. Keep cooking till all the jaggery has

Step 4

Heat the remaining ghee separately and fry scraped coconut lightly. Add grated nutmeg, raisins and cashewnuts and stir well. Add this to cooked pongal. Sprinkle cardamom and camphor powders.

Step 5

Stir well and serve hot.

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MasterChef Sanjeev Kapoor

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.