I don't think I have ever heard of anyone who doesn't like this sweet pongal. Whenever I think of sweet pongal I think of village how they beautifully make it in a pot hot-hot and offer it to god during the first harvesting of paddy in January(pongal time) season,yum they taste divine. Temple also comes to my mind,they nicely wrap it in a leaf and there will be a big queue to receive it. There's nothing like temple pongal. I don't know how they make it that tasty but they are so yummy. I tried making something closer to it, but didn't really get that dark color this time due to my jaggery. The color depends on the jaggery. Adding little milk and lots of ghee just enhances the flavor even more. I have seen people using edible camphor to this just to get the feel of that temple smell and I must say they give the best divine feeling the minute we smell the pongal. I didn't have them either but you can definitely add a pinch if you can grab one from Indian store.
- Prep Time : 5 minutes
- Cook Time : 15 minutes
- Yield : 4
1.In a kadai fry yellow pasi paruppu for a minute.Then remove them from fire.
2.Add 2 glass of water for 1/2 cup of rice and 3 tsp of moon dal.Let it cook for 4 whistles.
3.Now in a kadai/pan add some ghee and fry cashew nuts and raisins,let raisins puff.Keep them separate.
4.Now mash the cooked rice with a ladle and if you find it dry add some milk and boil it for a min.Now in a cup of water dilute jaggery and filter it well then transfer it to the boiling rice and mix it well.The pongal must be little loose because when we add ghee it will tend to absorb the moisture and will become hard so add little more milk and keep the pongal loose.Add elachi powder and mix it again.To this add the roasted cashew nuts and raisins and then add 1/4 cup of ghee and mix it well. More ghee gives more flavor to it. I personally prefer to serve it hot. Enjoy the sakkara pongal.