Sweet pongal my mother in law’s way of doing. It tastes exactly like temple prasadham and I never miss her favorite recipe. Usually she will do both sweet version and the spicy version of the pongal the same day. So when we have spice version with chutney or sambhar and will have the sweet version in later around the mid morning both the version will be the best. I have learnt the sweet version soon and prepared for you. But the spice version still I could not get the same taste. Soon I will try the spicy version of pongal and update you. The spicy version of pongal does not tastes like normal pongal we get at hotels. Its something different and I think my mil only can get that taste.
May be one day let me take pics when she is preparing and update you people soon. This sweet version also is her method of doing I can replicate it as same as her way its just simple in 20 mins you can prepare the temple style of doing sweet pongal. The amount or ratio of rice, moong dal and jaggery is very important. She will also add milk while cooking rice or dal but usually I skip this step of adding milk. As my hubby don’t like the taste of milk in this sweet. We avoid adding milk. And also sometimes some quality of jaggery makes milk curdle so we avoid adding milk for the safety. The rice to moong dal ratio can be 1:1 or the quantity of rice can be increased a little. But the quantity of rice and jaggery should be the same. If 1 glass rice add 1 glass jaggery or if you prefer increase or decrease as per your wish. Adding edible camphor is optional but don’t forget to add cardamon powder and add it at the last before you switch off the stove. Add roasted cashews and raisins roasted in ghee. As we din plan to prepare this sweet today I have no stock of cashews and raisins so I missed out adding them. Do try and comment me.
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| Prep Time | 20 Minutes |
| Cook Time | 15 Minutes |
| Servings |
People
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- 200 Gms Moong dhal
- 250 Gms Raw rice
- 250 Gms Jaggery
- 6 Tbsp Ghee / நெய் Approx
- 4 Tbsp Coconuts
- 1/2 Tsp Cardamon Powder
- Pinch Edible Camphor / Pachai karpooram Pachai karpooram
- 3 Tbsp Rock sugar Kalkandu
Ingredients
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- Add 200 gms of moong dal in a pan and dry roast. For measuring 1 glass of moong dal.
- Roast till brown color do not burn them.
- Add 250 gms of raw rice (pacharisi) to the dal. In glass add 1 and 1/2 glass approximately.
- Wash in water now and add 2 and 1/2 glass water for each glass so totally add 6 and 1/3 glass water approximately. We want a mushy mixture of rice and dal so if water exceeds not a problem but do not keep less water.
- Pressure cook for 3 whistles.
- In a heavy botommed vessel add 3 tbsp ghee
- Add grated coconuts 4 tbsp and roast in ghee. If you are going to add cashews and raisins add it now and fry them
- Fry till golden brown and keep aside.
- Prepare jaggery syrup out of 250 gms jaggery add 1/2 glass water and make syrup
- Once the jaggery is melt down completely switch off and keep aside
- Open the pressure cooked rice and dal once the pressure subsides
- Add it to the vessel with roasted coconuts.
- Strain the jaggery syrup to the vessel
- Mix well till the syrup and rice blend well
- Keep in low flame and cook
- Add 3 tbsp karkandu / rock sugar its just for taste
- Add 3 more tbsp ghee
- Add 1/2 tsp cardamon powder
- Add a pinch edible camphor or pachai karpooram
- Once the pongal becomes thick switch off the stove
- Check the texture of the pongal
- Top up with any dry fruits and add grated coconuts on top
Important instructions to follow
- Follow the ratio correctly for adding water. As we are going to cook rice mushy more water is not a problem.
- Choose the good quality jaggery so that it tastes good
- Use ghee for the authentic taste
- Don't fail to add cardamon powder it gives a good flavor to the pongal
- After adding jaggery do not cook for more than 5 - 10 mins otherwise it will become hard later
- Adding more ghee will make pongal soft
- Adding rock sugar is optional but it gives more sweet and taste
Check my other sweet varieties
http://cookingmypassion.com/category/sweet/