Sweet Pongal (Sakkarai Pongal)
Sweet Pongal is a traditional South Indian dish, often made during festivals. It's a comforting, creamy rice and lentil pudding sweetened with jaggery and flavored with cardamom and cashews.
Una recepta original de Forkin
- Temps total
- 40 min
- Racions
- 4
- Dificultat
- Mitjana
Informació sobre al·lèrgens: pot contenir llet, fruita seca, sulfits i fruits de closca. Si teniu al·lèrgies, comproveu sempre els envasos dels ingredients.
Preparació prèvia
Llista d’ingredients
- 0,5 tassarice, raw, short-grain
- 0,25 tassamoong dal, split yellow lentils
- 3 tassawater
- 0,75 tassajaggery, grated or crushed
- 0,5 ctcardamom powder
- 3 csghee
- 10 ucashew, halved or whole
- 1 csraisin
- 1 pessicsalt
Estris
pressure cooker · saucepan · fine-mesh sieve · spoon · heavy-bottomed pot
Elaboració
Pas a pas
- 1
Wash the rice and moong dal together thoroughly, then drain the water.
Uns 2 min
Nota de cuina: Washing helps remove excess starch and impurities.
- 2
In a pressure cooker or heavy-bottomed pot, combine the washed rice, moong dal, and water.
Uns 1 min
- 3
Cook until the rice and dal are very soft and mushy; if using a pressure cooker, cook for 3-4 whistles on medium heat.
Uns 15 min
Nota de cuina: The consistency should be like a thick porridge.
- 4
While the rice and dal are cooking, melt the jaggery with a splash of water in a small saucepan over low heat until it dissolves completely.
Uns 5 min
Nota de cuina: Strain the jaggery syrup through a fine-mesh sieve to remove any impurities.
- 5
Once the rice and dal are cooked, open the cooker (if using) and mash them gently with the back of a spoon.
Uns 1 min
- 6
Add the strained jaggery syrup, cardamom powder, and salt to the cooked rice and dal mixture.
Uns 1 min
- 7
Mix well and cook on low heat for 5-7 minutes, stirring continuously, until the pongal thickens and the flavors meld.
Uns 7 min
Nota de cuina: Be careful as the mixture can splatter.
- 8
In a separate small pan, heat the ghee over medium heat.
Uns 1 min
- 9
Add the cashews and roast until they turn golden brown.
Uns 2 min
Nota de cuina: Watch them closely as they can burn quickly.
- 10
Add the raisins to the pan and cook for another 30 seconds until they plump up.
Uns 1 min
- 11
Pour the ghee, roasted cashews, and plumped raisins over the prepared pongal.
Uns 1 min
- 12
Stir everything together gently and serve warm.
Uns 1 min
Nota de cuina: Garnish with a little extra ghee if desired.
Conservació
Store leftover Sweet Pongal in an airtight container in the refrigerator.
Reheat gently on the stovetop with a splash of milk or water to loosen the consistency, or microwave until warm.