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.
Izvorni recept autora Forkin
- Ukupno vrijeme
- 40 min
- Porcije
- 4
- Težina
- Srednje
Informacije o alergenima: može sadržavati mlijeko, orašasti plodovi, sulfiti i orašasti plodovi s drveća. Ako imate alergiju, uvijek provjerite ambalažu sastojaka.
Priprema
Sastojci
- 0,5 šalicarice, raw, short-grain
- 0,25 šalicamoong dal, split yellow lentils
- 3 šalicawater
- 0,75 šalicajaggery, grated or crushed
- 0,5 žličicacardamom powder
- 3 žlicaghee
- 10 komcashew, halved or whole
- 1 žlicaraisin
- 1 prstohvatsalt
Oprema
pressure cooker · saucepan · fine-mesh sieve · spoon · heavy-bottomed pot
Postupak
Korak po korak
- 1
Wash the rice and moong dal together thoroughly, then drain the water.
Oko 2 min
Napomena kuhara: Washing helps remove excess starch and impurities.
- 2
In a pressure cooker or heavy-bottomed pot, combine the washed rice, moong dal, and water.
Oko 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.
Oko 15 min
Napomena kuhara: 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.
Oko 5 min
Napomena kuhara: 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.
Oko 1 min
- 6
Add the strained jaggery syrup, cardamom powder, and salt to the cooked rice and dal mixture.
Oko 1 min
- 7
Mix well and cook on low heat for 5-7 minutes, stirring continuously, until the pongal thickens and the flavors meld.
Oko 7 min
Napomena kuhara: Be careful as the mixture can splatter.
- 8
In a separate small pan, heat the ghee over medium heat.
Oko 1 min
- 9
Add the cashews and roast until they turn golden brown.
Oko 2 min
Napomena kuhara: 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.
Oko 1 min
- 11
Pour the ghee, roasted cashews, and plumped raisins over the prepared pongal.
Oko 1 min
- 12
Stir everything together gently and serve warm.
Oko 1 min
Napomena kuhara: Garnish with a little extra ghee if desired.
Pravilno čuvanje
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.