Sweet pongals are prepared during festivals and offered as neivedyams to god or goddess. Sweet pongal is also offered as prasadams in temples. It is prepared during special occasions in families such as a reunion with a favourite relative. Traditionally pongals are prepared with raw rice, moong dal and jaggery. These days we get a lot of grains easily in the markets. In my house, pongal is prepared with these. Of course, they do contribute to the overall nutrition. Today, I prepared with rava/semolina/sooji. Usually whenever I buy rava , I dry roast it and then cool and store it in an air tight container. I use them within 1-2 weeks. For this pongal, I roasted the rava with ghee to get an enhanced flavour.
Ingredients:
Rava - 1 cup
Yellow moong dal - 1/4 cup
Jaggery - 1 cup (powdered) or as per taste
Whole cashewnuts - 10
Raisin - 12
Ghee - 1 tsp. + 3 tsp(heaped).
Green cardamom powder - 1/4 tsp.
Hot water - 2 cups
Method:
Dry roast the moong dal and wash them. Pour enough water and cook them till they become mushy. Keep aside.
Add a little water to the powdered jaggery and melt. Bring the jaggery syrup to a boil and strain away the impurities. Keep aside.
Heat 1 tsp. of ghee. Split the cashews and roast till they turn golden brown colour. Then add the raisins and when they puff up, remove and keep them on a plate or in a bowl.
In the same kadai or pan, add the rava and sauté for 3-4 minutes. Pour the hot water and cook the rava without forming lumps. Now add the cooked dal and mix. Meanwhile in another burner, again boil the jaggery till you get a lot of foam. Pour this syrup carefully to rava and incorporate.
At this stage, lots of lumps are formed. Break them and mix simultaneously. Add the remaining ghee. Add the roasted cashews, raisins and cardamom powder. Remove from heat.
Note:
Saffron strands, a pinch of nutmeg powder, a very small pinch of edible camphor, grated coconut or flakes can also be added to this pongal.
Ingredients:
Rava - 1 cup
Yellow moong dal - 1/4 cup
Jaggery - 1 cup (powdered) or as per taste
Whole cashewnuts - 10
Raisin - 12
Ghee - 1 tsp. + 3 tsp(heaped).
Green cardamom powder - 1/4 tsp.
Hot water - 2 cups
Method:
Dry roast the moong dal and wash them. Pour enough water and cook them till they become mushy. Keep aside.
Add a little water to the powdered jaggery and melt. Bring the jaggery syrup to a boil and strain away the impurities. Keep aside.
Heat 1 tsp. of ghee. Split the cashews and roast till they turn golden brown colour. Then add the raisins and when they puff up, remove and keep them on a plate or in a bowl.
In the same kadai or pan, add the rava and sauté for 3-4 minutes. Pour the hot water and cook the rava without forming lumps. Now add the cooked dal and mix. Meanwhile in another burner, again boil the jaggery till you get a lot of foam. Pour this syrup carefully to rava and incorporate.
At this stage, lots of lumps are formed. Break them and mix simultaneously. Add the remaining ghee. Add the roasted cashews, raisins and cardamom powder. Remove from heat.
Note:
Saffron strands, a pinch of nutmeg powder, a very small pinch of edible camphor, grated coconut or flakes can also be added to this pongal.
Posts
