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Sweet Pongal

Happy Pongal to everyone who are celebrating this harvest festival.

Yield: 4 Servings


  • 1/2 cup Rice

  • 1/3 cup Moong Dal/Yellow split lentils

  • 4 cups Water to cook Rice & Dal

  • 1 cup Jaggery

  • 1/2 cup water for the jaggery solution

  • 1/2 tsp Cardamom powder

  • 3-4 tbsp Ghee

  • 2tbsp Cashews

  • 2tbsp Raisins


  • Dry roast moong dal and rice together in a non stick pan.

  • Add the roasted dal and rice to a pressure cooker and add 4 cups of water.

  • Cover the cooker and pressure cook for 3 whistles on a medium flame.

  • Take a small pan, add 1/2 cup water and jaggery. Let the Jaggery melt on a low flame.

  • Boil until slightly thick and set it aside.

  • When the pressure releases with the cooker, mash the rice and dal lightly.

  • Add the filtered jaggery syrup directly to the cooked rice & dal. Then add the cardamom powder.

  • Mix and cook on a medium flame till the jaggery syrup blends well with the rice. Turn off the stove.

  • Heat a small pan, add ghee and roast the cashews & raisins until they turn golden.

  • Pour this to the sweet Pongal & mix well.

  • The delicious Sweet Pongal is ready to serve.

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