Sweet Pongal

Ingredients list for Sweet Pongal

• 1 1/2 cup Rice
• 1/2 cup Split green gram
• 4 Green cardamoms
• 1 tablespoon Sugar
• 2 cups Jaggery (gur)
• 2 1/2 cups Milk
• 4 tablespoons Raisins
• 1/2 cup Ghee
• 1/2 cup Coconut scraped
• 1/4 teaspoon Nutmeg grated
• 12-15 Cashewnuts
• a pinch Edible camphor optional

Method

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.
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.
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
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.
5. Stir well and serve hot.

Nutrition Info