Meal Prep · South Indian
Sweet Pongal
A comforting, sweet South Indian rice and lentil pudding, perfect for festivals or a hearty breakfast.
Ingredients
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Step-by-step- Wash rice and moong dal thoroughly. In a heavy-bottomed pot or pressure cooker, combine washed rice, moong dal, and 1.5 cups of water. Cook until soft and mushy (about 3-4 whistles in a pressure cooker or 15-20 minutes in a pot). Mash lightly and set aside.
- In a separate small saucepan, combine grated jaggery and 1/2 cup water. Heat on medium flame until jaggery dissolves completely. Strain the jaggery syrup through a fine-mesh sieve to remove any impurities.
- Pour the strained jaggery syrup into the cooked rice and dal mixture. Add 2 tablespoons of ghee and cardamom powder. Mix well and cook on a low flame, stirring continuously, until the mixture thickens slightly and the flavors meld (about 5-7 minutes). If using, add a pinch of edible camphor now.
- In a small pan, heat the remaining 2-3 tablespoons of ghee. Add broken cashews and fry until golden brown. Add raisins (if using) and fry until they puff up. Turn off the heat.
- Pour the hot ghee tempering with cashews and raisins over the prepared Sweet Pongal. Mix gently.
- Serve hot, garnished with a little extra ghee if desired.
Nutrition
Per serving| Nutrient | Amount |
|---|---|
| Calories | 380 kcal |
| Protein | 7 g |
| Carbohydrates | 65 g |
| Fat | 12 g |
| Fiber | 2 g |
Storage & Freezer Guide
Make it last Refrigerator 3-4 days
Store in an airtight container. The pongal may thicken upon cooling, so add a splash of hot water or milk when reheating.
Freezer Not recommended
Freezing changes the texture of pongal, making it grainy. Best consumed fresh or refrigerated.
Reheat Stovetop/Microwave
Reheat on the stovetop over low heat, stirring frequently and adding a tablespoon or two of hot water or milk to restore consistency. Alternatively, microwave in short bursts, stirring in between.
Chef’s Corner
- For a richer flavor, toast the moong dal lightly in a dry pan until aromatic before washing and cooking. Be careful not to burn it.
- Adjust the sweetness to your preference; you can use slightly more or less jaggery. For a paler pongal, use white sugar instead of jaggery.
- Don’t skip the ghee in the tempering! It adds a quintessential aroma and richness to the Sweet Pongal.
- Using a mix of milk and water (1:1 ratio) for cooking the rice and dal can yield an even creamier texture.
