Indulge your sweet tooth with the delightful and aromatic Sweet Pongal, a traditional South Indian dish that is not only delicious but also easy to prepare. Made with simple ingredients like rice, jaggery, and milk, this Sweet Pongal recipe is a perfect blend of sweetness and comfort. In this blog post, we’ll guide you through the steps to create this mouthwatering Sakkarai Pongal in a pressure cooker, making it a quick and convenient option for a sweet treat.
Ingredients
- 1 cup rice
- 1 cup split yellow moong dal
- 1 cup jaggery, grated
- 4 cups milk
- 1/2 cup ghee
- 1/2 cup cashews
- 1/4 cup raisins
- 1/2 teaspoon cardamom powder
- A pinch of salt
Instructions
Rinse and Soak
- Begin by rinsing 1 cup of rice and 1 cup of split yellow moong dal separately. Soak them in water for about 15-20 minutes.
Pressure Cook Rice and Dal
- Drain the water and combine the soaked rice and moong dal in the pressure cooker. Add 4 cups of milk, a pinch of salt, and pressure cook for 3-4 whistles or until the rice and dal are soft and well-cooked.
Prepare Jaggery Syrup
- In a separate pan, melt the grated jaggery with a little water to form a syrup. Strain to remove impurities, if any.
Combine Rice, Dal, and Jaggery Syrup
- Once the pressure is released from the cooker, mash the cooked rice and dal mixture. Pour the jaggery syrup into the cooker and mix well. Cook on low heat for 5-7 minutes, allowing the flavors to blend.
Tempering
- In a small pan, heat ghee and add cashews. Roast them until golden brown, then add raisins and sauté until they puff up. Add this tempering to the Sweet Pongal mixture.
Add Cardamom Powder
- Sprinkle 1/2 teaspoon of cardamom powder into the Pongal mixture and stir well. The aroma of cardamom will enhance the overall flavor.
Serve Hot
- Your Sweet Pongal is ready to be served! Dish it out into bowls and enjoy the warm, comforting sweetness.
Tips and Variations
- Adjust the quantity of jaggery according to your sweetness preference.
- You can add a pinch of nutmeg for an extra layer of flavor.
- For a healthier twist, consider using brown rice or millets instead of white rice.
Conclusion
Indulging in the goodness of Sweet Pongal is now easier than ever with this simple recipe. Whether it’s a festive occasion or just a craving for something sweet, this Sakkarai Pongal prepared with jaggery and milk in a pressure cooker is sure to satisfy your taste buds. Give it a try and savor the joy of a homemade South Indian delicacy!
FAQs
- Can I use any type of rice for this Sweet Pongal recipe?
- Yes, you can use any variety of rice. Traditionally, raw rice is used, but brown rice or millets can be healthy alternatives.
2.Is it necessary to soak the rice and dal before cooking?
- Soaking helps in faster cooking and ensures a smoother texture. However, if you’re short on time, you can skip the soaking step.
3.Can I replace jaggery with sugar in this recipe?
- Certainly, you can substitute jaggery with sugar, but the unique flavor of jaggery adds a traditional touch to the dish.
4.Is it possible to make Sweet Pongal without a pressure cooker?
- Yes, you can cook the rice and dal on the stovetop, but using a pressure cooker saves time and ensures a consistent texture.
5.How long can I store Sweet Pongal, and can it be reheated?
- Store in an airtight container in the refrigerator for up to 2 days. Reheat in a microwave or on the stovetop with a splash of milk for the best taste.