Delicious Sweet Pongal
Sweet Pongal is also known as Sakkarai Pongal in Tamil and is a sweet dish made during festive occasions in South India. For sweet Pongal, jaggery and pure A2 ghee are essential ingredients. It offers nutrients like iron, calcium and vitamin B2. You, too, can savour this recipe with the perfect blend of taste and health with Amrutam ghee.
½ cup Rice
⅓ cup Moong Dal
3 cups Water
½ cup tightly packed grated or chopped jaggery
½ cup water for the jaggery solution
A small pinch of edible camphor (optional)
5 green cardamoms + 1 clove (optional) - crushed in mortar-pestle
A few dry fruits for roasting
4-5 tbsp Amrutam ghee or as required
1 tbsp golden raisins
Take a quarter cup each of rice and moong dal, and soak it in 1 1/2 cups of water for 15 minutes.
Cook the dal and rice together in a pressure cooker for 10 minutes on medium flame (8-10 whistles). Remove from heat and allow the pressure to release naturally. Set this aside.
Take half a cup of jaggery and boil it with half a cup of water until all the jaggery is melted. Remove from heat. Jaggery almost always has some sand residue. Strain the boiled jaggery water with a muslin cloth. Set aside.
Next, roast the dry fruits in Amrutam ghee.
Mix the jaggery water and the cooked rice and dal mixture and set it on a stove on low flame. Keep stirring constantly. Let it simmer for 2-3 minutes. Add in the cardamom and nutmeg powder.
Now add in the ghee and roasted nuts, and stir until all the ghee is absorbed into the Pongal.
Let it cool and serve.
You can add ¼ cup moong dal instead of ⅓ cup.
Organic jaggery powder can be replaced with regular gud.
Sakkarai Pongal is the king of desserts for Tamil people all around the world. The word Pongal means “overflowing” which signifies prosperity. Ghee enhances the flavour of this delicacy and enhances the body’s natural immunity protects from bad bacteria and overgrowth.