Sweet Pongal
South Indian sweet rice and lentil pudding with jaggery, ghee and cashews. Dry roasting the moong dal until fragrant before it ever meets the rice gives pongal its subtle nutty undertone beneath the sweetness of the jaggery.
Ingredients
Instructions
Dry roast moong dal until fragrant. Combine with rice.
Cook rice and dal with water and milk until very soft and mushy.
Heat jaggery with 100ml water until dissolved. Add to rice.
Cook stirring until mixture thickens and leaves the sides.
Heat ghee. Fry cashews and raisins.
Add cardamom.
Mix ghee and nuts into pongal.
Serve warm.
Nutrition (estimated)
Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement. Some ingredients in this recipe couldn't be matched to a reference value, so treat this as a rough estimate.