Sweet Pongal (Sweetened Rice)
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Posted by:irt
This sweet dessert is popular in Tamil in northern India.
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Ingredients
1/2 cup moong dal (split mung beans, substitute split peas)
ghee, for frying
1/2 cup rice, uncooked
1 cup milk
2 tsp. grated coconut
12 cashews
2 cups jaggery (substitute brown sugar or molasses)
12 raisins
1 tsp. ground cardamom
Directions
- Heat ghee in a small skillet and fry the moong dal over medium heat until light brown and aromatic.
- Remove the moong dal and soak in a bowl of water for 10 minutes. In a separate bowl, soak the rice in water for 10 minutes.
- Combine 1 cup water and 1 cup milk in a pot and heat until boiling. Add rice and moong dal and cook until rice is tender (about 35 minutes or according to package direction) and the milk is absorbed.
- While rice and dal are cooking, heat 1 tablespoon of ghee in a skillet and fry coconut. Remove and set aside.
- In the same skillet, add cashews and raisins and sauté for a few minutes until cashews turn golden brown. Remove and set aside.
- Break up the jaggery and combine with a small amount of water in a small pot. Bring to a boil to melt the jaggery, then reduce heat and simmer for 5 minutes. Set aside to cool.
- Add the jaggery syrup to the rice and simmer until the jaggery is absorbed.
- Add three tablespoons of ghee, ground cardamom, coconut, cashews and raisins to the rice and simmer until mixture becomes thick and sticky. Remove from heat and cover for 10 minutes to further thicken.
- Serve in a cup with ghee drizzled over the top.
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