Sunday, 12 January 2014

Sweet Pongal

For the final day of second week of BM#36 I prepared Sweet / Sakkarai Pongal from here. Again it is the combination of Rice and Dal but instead of savory this is sweet version made with Jaggery and dried nuts. The aroma of cloves , nutmeg and cardamom gives it a wonderful flavor and saffron added a nice color to the final dish. I can't find edible camphor that is also added to enhance the flavor so I skipped it. My husband like Mitthe Chawal and I served him the sweet pongal like that . He loved it and also my daughter liked it as well.
Those stars in the pics are arranged by my daughter ,and she insisted to take them in the clicks along with pongal bowl . I guess she is also learning to add props in the pictures . This is our life , crazy na but we ; food bloggers love it to the core. Without wasting time let's start the recipe . Yum





Ingredients:
1/2 cup Raw Rice
3 tablespoon split Moong dal
3 cup Water
1/2 cup Jaggery,crushed
4 tablespoon Clarified butter
2 tablespoon Cashew nuts/Almonds
2 tablespoon Raisins
2 green cardamoms , crushed
2 Cloves
A pinch of Nutmeg powder
Few strands of Saffron
1/4 cup milk if required

Method:
Heat 1 tablespoon of clarified butter in a cooker and roast the dal for 4-5 minutes on low heat.
Add washed rice in it followed by 2 1/2 cups of water and cook for 3-4 whistles.
Open the lid once all the steam escapes and add milk rice and dal looks sticky.
Dissolve the jaggery in 3/4 cup water and cook on a low heat till the jaggery melts. Strain the jaggery to remove the dirt.
Pour the syrup in cooked pongal and let it cooks slow heat without lid .
Heat remaining clarified butter in a pan and Fry the cashew nuts, ,almonds and raisins and add to the pongal.
Add the crushed cardamoms, cloves , nutmeg and saffron.Mix well and serve hot.



Serve hot and enjoy !!



Celebrate Pongal with Happiness and joy !!



Serve -4. Cooking time-35 minutes


Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#36




Best regards,
Sapana Behl



14 comments:

Arthy shama said...

They look fabulous, at south, they also add pinch of pachai karpooram (a type of camphor powder) to enhance flavour.

Arthy shama said...

They look fabulous, at south, they also add pinch of pachai karpooram (a type of camphor powder) to enhance flavour.

Ramya Krishnamurthy said...

Yes we add pachai karpooram for the pongal.this looks so yummy

Sathya Priya said...

Sweet pongal looks awesome sapana .I love this sweet pongal ,Very easy and very comforting sweet dessert .

MonuTeena RecipesPassion said...

Wow sapana again a new recipe for me.. :-) it really looks yum rice with moong daal n nuts.. Just love it :-*

Anu Anand said...

Looks lovely, I love at any time.

priya satheesh said...

yum yum...

Jayashree said...

It has come out so well, Sapana.

Sandhya Ramakrishnan said...

Lovely clicks and looks awesome!

Chef Mireille said...

delicious way to celebrate festival

Varadas Kitchen said...

Tell your daughter the stars make the picture. The pongal looks lovely.

Srivalli said...

Very lovely..Love this anytime..

Pavani N said...

Yummy looking sweet pongal.

Anusuya said...

Thisblog is nice.

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