How to make Sweet Pongal -
The sweet version of the famous South Indian delicacy.
This recipe is from FoodFood TV channel & has featured on Sanjeev Kapoor Kitchen.
Main Ingredients : Kolum rice, Split green gram
Cuisine : Tamil Nadu
Course : Desserts
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You can also find more Desserts recipes like Brownie Cupcakes Baked Mawa Samosa Roth Chickoo Halwa
Sweet Pongal Recipe Card
The highly developed and sensitive palates of the Tamilians are well chronicled in the Sangam classics. They believe that food should ideally cater to all the six tastes - bitter, pungent, sweet, salty, sour and astringent.
Tamil Nadu has a wide variety of delicious food both for the vegetarians as well as the non-vegetarians, though most of it is made of grains, lentils, rice and vegetables. Spices are added to give a distinctive taste. Rice has been the staple diet of the Tamilians, an inculcated habit, due to the large-scale cultivation of the crop in the state.
Chettinad cuisine, a speciality in Tamil Nadu, is famous for its hot and spicy non-vegetarian food. A part of the Mudaliar community is non-vegetarians and its cuisine is delightfully spicy without being too hot. Wet masalas are generally used, the main ingredients being fresh coconut paste and ground ginger-garlic.
Prep Time : 11-15 minutes
Cook time : 11-15 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Sweet
Ingredients for Sweet Pongal Recipe
Kolum rice soaked 1 1/2 cups
Split green gram 1/2 cup
Milk 2 1/2 cups
Pure ghee 1/2 cup
Raisins 2 tablespoons
Cashewnuts 12-15
Jaggery (gur) 2 cups
Scraped coconut 1/2 cup
Green cardamom powder 1/2 teaspoon
Nutmeg grated 1/4 teaspoon
Method
Step 1
Boil milk in a deep non stick pan, add 1½ cups water and mix. Add rice and let it cook, stirring frequently.
Step 2
Meanwhile dry roast moong dal in another non stick pan. When lightly coloured, transfer into a bowl, wash and drain. Add it to the pan with milk and rice and mix and cook, stirring frequently.
Step 3
Heat 1 tbsp ghee in a small non stick pan, add raisins and cashewnuts and sauté till golden. Transfer into a bowl. When rice and dal are cooked, add jaggery, and mix. Add 2 tbsps ghee and cook.
Step 4
Heat 1 tbsp ghee in the second pan, add coconut and sauté lightly. Add this to the rice-dal mixture. Add cashewnuts and raisins and mix. Add green cardamom powder and nutmeg and mix well. Add the remaining ghee and mix well.
Step 5
Serve hot.
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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.
