Traditional Creamy Jaggery Sweet PongalVeg
Indulge in the authentic taste of this classic South Indian sweet delicacy. This comforting dish blends perfectly cooked rice and yellow moong dal with the rich, earthy sweetness of molten jaggery. Enhanced by the aromatic touch of cardamom and edible camphor, and finished with a generous tempering of ghee-fried cashews and raisins, it offers a divine texture and flavor. Perfect for festivals or as a special treat, this wholesome dessert brings the essence of temple-style goodness directly .
Ingredients
1 cup Yellow Moong Dal
1 cup Rice
4 tbsp Clarified Butter (Ghee)
3 cup Water
2 cup Jaggery
1 cup Milk
3 tbsp Cashew (chopped)
12 Raisins (Chopped)
1 tsp Cardamom Powder
1 pinch of edible camphor
Instructions
1
Enjoy this traditional, creamy Sweet Pongal made with jaggery, rice, moong dal, and ghee. A perfect, authentic festival dessert for your home.
2
Combine the washed moong dal and rice in a pressure cooker with 1 teaspoon of ghee.
3
Add 2 cups of water and 1 cup of milk to the cooker, then pressure cook for three whistles until soft.
4
While the dal and rice cook, prepare the syrup by heating 2 cups of jaggery with 4 cups of water in a pan until melted and reduced to a semi-thick consistency.
5
Once the dal and rice are cooked soft, pour the prepared jaggery syrup into the cooker and mix well.
6
Stir in the cardamom powder, fried dry fruits, 1 tablespoon of ghee, and a pinch of edible camphor.
7
Mix thoroughly until well combined and serve warm.
Nutrition Facts
3 servings per recipe
