RECIPE
SWEET PONGAL
Sweet pongal is made with cooked rice and yellow moong lentils to which jaggery is added. Jaggery is Indian unrefined cane sugar and has a molasses-like flavor and taste.
Chakkarai pongal or chakkara pongali ( transl. sweet pongal) is generally prepared in temples as a prasadam, (an offering made to a deity). This type of pongal is made during the Pongal festival in Tamil Nadu and during Sankranthi festival in Andhra Pradesh.
In Tamil Nadu people celebrate this festival for three days. The origin of this rice dish was from the Indian subcontinent, in Sri Lanka and Indian states of Tamil Nadu, Andhra Pradesh, and Telangana.
Pongal refers to "boil, overflow." To mark the festival, a traditional dish is prepared with the new harvest of rice boiled in milk with jaggery.
Sweet Pongal is one of my all time favorite delicious dishes and i always prefer to try this out at Murugan Idli restaurant and this dish is loved by the entire family. Having this hot hot on a Sunday morning breakfast or any holiday makes a great refreshing start to a holiday.
Ingredients
1 cup raw rice
½ cup moong dhal
4 cup water
2 cup milk
2 cup jaggery
4 tsp ghee in two parts
2 piece cardamom
Some dry fruits
Method
Take a medium sized utensil, add water and milk and bring it to boil as the milk froth appears and near to overflow then sim the flame.
Now add rice and cook until soft.
Now add the flavoring agents cardamom, jaggery and ghee and let it blend well for 8-10 minutes.
Once you observe the aroma, turn off the stove.
Now add some ghee to the pan in a medium flame to roast the dry fruits and spill on the sweet pongal and it is ready to be served. Hurray!
We like to serve in a traditional way.
Try this out and enjoy your holiday today. Happy Cooking and Happy Pongal Holidays.
See you with the next post...signing off now
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