Teresa's Recipes
Sweet Pongal
Embark on a culinary journey with Sweet Pongal, a delectable, rich, and creamy South Indian dessert. This traditional dish is a staple during the festive season of Makar Sankranti, bringing warmth and sweetness to the occasion. Made with wholesome rice, moong lentils, and a touch of ghee, it's then sweetened with jaggery and enhanced with cardamom powder for a unique and irresistible flavor. Topped off with golden brown cashews and plump raisins, this dessert is a celebration in a bowl!
Ingredients
- 30g Raisins
- 30g Cashews
- 1 tsp Cardamom powder
- 2.5 cups Water
- 200g Jaggery
- 2 tbsp Ghee
- 1/2 cup Moong lentils
- 1/2 cup Rice
Dietary Notes
- Servings: 4
- Dish Type: Dessert
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Calories: 350
- Fat: 10g
- Carbs: 55g
- Protein: 8g
- Sodium: 10mg
- Sugar: 40g
Instructions
- Rinse the rice and moong lentils under cold water until the water runs clear. Combine them in a pressure cooker with 2.5 cups of water.
- Cook on a medium flame for 4 whistles. Allow the pressure to release naturally.
- While the rice and lentils are cooking, heat up the ghee in a pan. Add in the cashews and raisins, frying until the cashews take on a golden-brown hue and the raisins puff up. Remove them from the pan and set aside.
- In the same pan, add the jaggery and a splash of water. Allow the jaggery to melt and come to a boil, creating a sweet syrup.
- Once the rice and lentils are cooked, add them to the pan with the jaggery syrup. Stir well to combine and let it cook on a low flame for 5 minutes.
- Stir in the cardamom powder, mixing well to ensure an even distribution of flavor.
- Add the fried cashews and raisins to the mixture, stirring well. Turn off the flame.
- Your Sweet Pongal is now ready to serve and enjoy!
Tips
- For a vegan option, substitute the ghee with coconut oil.
- Adjust the amount of jaggery according to your sweet preference.
- You can also add other nuts like almonds or pistachios for extra crunch.