This Aval Sakkarai Pongal is a rich and comforting Sweet Pongal. It is made with flattened rice (aval) instead of using rice along with moong dal, jaggery, and milk. The moong dal is lightly roasted for a nutty aroma. It is cooked until soft. Then it is mixed with soaked aval and milk. A sweet jaggery syrup is then added to enhance the flavor, along with cardamom for a warm, fragrant touch. Garnished with golden-fried cashew nuts and raisins in ghee, this pongal is deliciously creamy. It is a wholesome treat. It is perfect for festive occasions or as a special indulgence.
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Aval Sakkarai Pongal (Poha Sweet Pongal)
5
servings15
minutes20
minutesAval Sakkarai Pongal is a comforting sweet dish made with flattened rice, moong dal, jaggery, and milk. The roasted moong dal adds a nutty aroma, while a jaggery syrup and cardamom enhance the flavor. Garnished with fried cashews and raisins in ghee, it’s a creamy treat ideal for festive occasions.
Ingredients
Aval (Poha) – 1 cup
Moong Dal – 1/4 cup
Jaggery powdered – 1 heaped cup
Boiled Milk – 1 cup
Ghee – 1 to 2 tablespoons
Cashew nuts – few
Raisins – few
Cardamom powder – 1/2 teaspoon
Salt – 2 pinches
Directions
- First, wash and soak the aval (flattened rice) in a little water and set it aside.
- In a thick-bottomed pan, heat a teaspoon of ghee and fry the cashew nuts and raisins until golden brown. Remove and keep them aside.
- In the same pan, add the moong dal and dry roast it until it turns light brown. Pour in three cups of water and allow it to cook.
- When the dal is about ¾th cooked, add the soaked aval along with the milk and mix well. If needed, add a little more water to achieve a semi-liquid consistency and let it boil.
- Meanwhile, in a separate pot, add the jaggery powder along with enough water to cover it. Bring it to a boil until the jaggery completely melts. Strain to remove any impurities and add the melted jaggery to the aval mixture.
- Stir well and cook on a medium flame until the mixture thickens. Finally, add cardamom powder, the fried cashew nuts, and raisins, mixing everything well.
- To finish, drizzle a tablespoon of ghee, give it a final stir, and remove from heat. Serve warm.
Recipe Video
Notes
- Water quantity and soaking time of Aval vary depending on the variety. Make sure it is soft when you are adding it to the dal.
- You can also cook the dal in pressure cooker if the quantity is more.