Pongal Recipe – Sweet Pongal
(Chef- Nitish chandra Phani, executive chef The Tamara kodai)
Ingredients
Raw Rice – 100 gms
Grated Jaggery – 50 gms
Yellow Moong Dal – 25 gms
Cardamom Powder – 2 gms
Broken Cashewnuts – 05 gms
Raisins – 03 gms
Ghee – 10 gms
Grated Coconut – 10 gms
Water for boiling – 300 ml
• Wash rice and yellow moong dal thoroughly in cold water.
• Boil water in a hot pan, add the washed rice and dal and cook.
• Once the dal and rice boil completely cooked and soft, add grated to the mix.
• Add half the quantity of ghee mentioned and stir together till the jaggery combines into the rice and dal mixture.
• In a frying pan, heat the remaining ghee and sauté broken cashew nuts and raisins on a low flame till they are golden brown. Add this to the pongal.
• Sprinkle grated coconut and cardamom powder over the mix.
• Stir again and serve hot in a bowl.
Benefits:
Pongal is prepared as part of the Pongal festival in Tamil Nadu, Pondicherry, Kerala, and the Sankranthi festival in Andhra Pradesh and Telangana.
It is gluten-free and contains a significant amount of protein and fibre along with carbohydrates. Jaggery helps maintain the proper function of the digestive system. It also works as a blood purifier and in weight loss.