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.
O rețetă originală de Forkin
- Durată totală
- 40 min.
- Porții
- 4
- Dificultate
- Medie
Informații despre alergeni: poate conține lapte, nuci, sulfiți și fructe cu coajă lemnoasă. Verifică întotdeauna ambalajele ingredientelor dacă ai o alergie.
Pregătirea ingredientelor
Ingrediente
- 0,5 canărice, raw, short-grain
- 0,25 canămoong dal, split yellow lentils
- 3 canăwater
- 0,75 canăjaggery, grated or crushed
- 0,5 lingurițăcardamom powder
- 3 lingurăghee
- 10 buc.cashew, halved or whole
- 1 lingurăraisin
- 1 un prafsalt
Ustensile
pressure cooker · saucepan · fine-mesh sieve · spoon · heavy-bottomed pot
Mod de preparare
Pas cu pas
- 1
Wash the rice and moong dal together thoroughly, then drain the water.
Aproximativ 2 min.
Nota bucătarului: Washing helps remove excess starch and impurities.
- 2
In a pressure cooker or heavy-bottomed pot, combine the washed rice, moong dal, and water.
Aproximativ 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.
Aproximativ 15 min.
Nota bucătarului: 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.
Aproximativ 5 min.
Nota bucătarului: 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.
Aproximativ 1 min.
- 6
Add the strained jaggery syrup, cardamom powder, and salt to the cooked rice and dal mixture.
Aproximativ 1 min.
- 7
Mix well and cook on low heat for 5-7 minutes, stirring continuously, until the pongal thickens and the flavors meld.
Aproximativ 7 min.
Nota bucătarului: Be careful as the mixture can splatter.
- 8
In a separate small pan, heat the ghee over medium heat.
Aproximativ 1 min.
- 9
Add the cashews and roast until they turn golden brown.
Aproximativ 2 min.
Nota bucătarului: 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.
Aproximativ 1 min.
- 11
Pour the ghee, roasted cashews, and plumped raisins over the prepared pongal.
Aproximativ 1 min.
- 12
Stir everything together gently and serve warm.
Aproximativ 1 min.
Nota bucătarului: Garnish with a little extra ghee if desired.
Păstrează gustul bun
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.