Sweet Pongal

• Soak rice and yellow moong dal for 2 hours

Nutrition values are AI-estimated based on ingredients.

• 30 grams yellow moong dal
• 80 grams rice
• 100 grams jaggery
• 2 tbsp ghee
• 12 cashewnuts
• Small amount of milk
• Water

1. 1Place the pre-soaked rice and yellow moong dal mixture in a brass pot.
2. 2Add water to the pot, measuring traditionally, then boil and stir until the rice and dal are fully cooked and softened to a creamy, somewhat mashed consistency.
3. 3Simultaneously, heat ghee in a separate small pan (kadai) and fry the cashewnuts until golden brown.
4. 4Once the rice and dal are cooked, pour a small amount of milk into the pot and stir it in.
5. 5Carefully pour the pre-melted and filtered jaggery syrup through a fine-mesh strainer directly into the cooked rice and dal mixture.
6. 6Stir the mixture thoroughly until everything blends well and its color transforms to a rich, glossy caramel brown.
7. 7Add the fried cashewnuts, along with the remaining ghee from the pan, to the pongal.
8. 8Stir once more to evenly distribute the cashews throughout the pongal.
9. 9Add extra ghee if needed.

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