Sweet Pongal

• Soak yellow moong dal and rice for 2 hours

Nutrition values are AI-estimated based on ingredients.

• 30 grams yellow moong dal
• 80 grams rice
• 12 cashewnuts
• 2 tablespoons homemade ghee
• 100 grams jaggery
• A splash of milk
• Water as needed

1. 1Melt 100 grams of jaggery with a little water in a small steel pot to create a syrup.
2. 2Strain the jaggery syrup to remove any impurities or stones.
3. 3Place the soaked rice and dal mixture along with water into a pot on a gas stove, ensuring enough water to cover four fingertips above the rice level, and set the flame to medium.
4. 4Cook the rice and dal mixture until it boils, becomes soft, and mushy.
5. 5While the rice and dal are cooking, heat about 2 tablespoons of homemade ghee in a small tempering pan on an adjacent burner.
6. 6Add 12 cashew nuts to the melted ghee and toast them slowly until they turn a beautiful golden brown.
7. 7Once the rice and dal are thoroughly cooked, add a splash of milk to the mixture and stir gently.
8. 8Lightly crush the cooked grains using the back of a ladle to create a slightly creamy consistency.
9. 9Pour the strained jaggery syrup into the rice and dal mixture through a sieve and stir well to combine.
10. 10Simmer the sweet pongal on a medium flame, adjusting the simmering time to achieve the desired consistency (thinner or thicker).
11. 11Add the tempered cashews with their glistening ghee to the sweet pongal and mix well.

These instructions are our analysis of the original video. Watch on YouTube →