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.
En original oppskrift av Forkin
- Total tid
- 40 min
- Porsjoner
- 4
- Vanskelighetsgrad
- Middels
Allergeninformasjon: kan inneholde melk, nøtter, sulfitter og trenøtter. Kontroller alltid ingredienspakningen hvis du har en allergi.
Forberedelser
Ingredienser
- 0,5 kopprice, raw, short-grain
- 0,25 koppmoong dal, split yellow lentils
- 3 koppwater
- 0,75 koppjaggery, grated or crushed
- 0,5 tscardamom powder
- 3 ssghee
- 10 stk.cashew, halved or whole
- 1 ssraisin
- 1 klypesalt
Utstyr
pressure cooker · saucepan · fine-mesh sieve · spoon · heavy-bottomed pot
Fremgangsmåte
Trinn for trinn
- 1
Wash the rice and moong dal together thoroughly, then drain the water.
Omtrent 2 min
Kokkens tips: Washing helps remove excess starch and impurities.
- 2
In a pressure cooker or heavy-bottomed pot, combine the washed rice, moong dal, and water.
Omtrent 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.
Omtrent 15 min
Kokkens tips: 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.
Omtrent 5 min
Kokkens tips: 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.
Omtrent 1 min
- 6
Add the strained jaggery syrup, cardamom powder, and salt to the cooked rice and dal mixture.
Omtrent 1 min
- 7
Mix well and cook on low heat for 5-7 minutes, stirring continuously, until the pongal thickens and the flavors meld.
Omtrent 7 min
Kokkens tips: Be careful as the mixture can splatter.
- 8
In a separate small pan, heat the ghee over medium heat.
Omtrent 1 min
- 9
Add the cashews and roast until they turn golden brown.
Omtrent 2 min
Kokkens tips: 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.
Omtrent 1 min
- 11
Pour the ghee, roasted cashews, and plumped raisins over the prepared pongal.
Omtrent 1 min
- 12
Stir everything together gently and serve warm.
Omtrent 1 min
Kokkens tips: Garnish with a little extra ghee if desired.
Hold den god
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.