Kamala's Corner

Sweet Rice Pongal

Sweet rice pongal

Sweet rice Pongal is a popular South Indian dish made with rice, jaggery (unrefined cane sugar), and lentils. It is typically prepared during festivals and special occasions. The dish is cooked by boiling rice and lentils together until they become soft and mushy. Jaggery is then added to sweeten the Pongal, along with ghee (clarified butter), cardamom, and cashew nuts for added flavor and texture. The resulting dish is creamy and sweet, served as a dessert or breakfast item.

Sweet Rice Pongal

Recipe rating: N/A
Recipe by S Kamala Course: Rice, SweetsCuisine: Indian, TamilDifficulty: Easy
Servings

5

servings
Prep time

5

minutes
Cooking time

20

minutes

Learn how to make sweet rice pongal, a delicious South Indian dish made with rice, lentils, jaggery, and spices. Perfect for festivals and special occasions!

Ingredients

  • Raw Rice – 1 cup

  • Jaggery – 2 cups

  • Ghee – 2 to 3 tablespoons

  • Cashew Nuts – few

  • Raisins – few

  • Cardamom powder – Half teaspoon

Directions

  • Wash the rice, add three cups of water and pressure cook for five to six whistles.
  • Put jaggery in a heavy bottomed vessel, add half cup water and bring to boil. When it starts boiling, remove from stove and strain it so that any mud and dust will be removed.
  • Now open the pressure cooker and mash the rice with a ladle. Add the jaggery syrup to the rice and mix well. Keep it on the stove and stir continuously on medium flame till both rice and jaggery syrup mix well. Fry the cashew nuts and raisins in a spoon of ghee and add to the rice mixture. Add remaining ghee and cardamom powder and mix thoroughly. Remove from stove.
  • Tips:
  • You can add one cup milk (milk 1 cup + water 2 cups) along with water while cooking rice. If you want less sweet, then you can reduce the jaggery to one or one and half cup.
  • Also you can add one to two tablespoons of moong dhal (dry fry till light brown) along with rice and pressure cook and proceed as above.

Recipe Video

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