Pongal is a traditional South Indian sweet dish made especially in winter. It's made with rice and lentils and is considered sacred not only for offering to God but also for internal warmth. Just like rice and milk pudding, sweet Pongal has its own unique and easy recipe.

Ingredients for Sweet Pongal
Half a cup of rice
2-3 tablespoons of mung dal
Half a cup of jaggery (or jaggery powder)
2-3 tablespoons of ghee
4-5 raisins
4-5 cashews
4-5 almonds (finely chopped)
Half a teaspoon of cardamom powder
1 pinch of nutmeg (ground)
1 glass of water

Method for Sweet Pongal
Heat some coconut oil or ghee in a pan. Add the mung dal and rice and fry until lightly browned. Let the mixture cool.

Cooking Process
Place the roasted rice and lentil mixture in a pressure cooker or heavy-bottomed pan. Add 1 glass of water and mix well. Close the pressure cooker and let it cook for two whistles. If cooking in a pan, cook until the rice and lentils are completely soft.

Add jaggery, spices, and garnish.
Open the cooker and add the jaggery. Reduce the heat to low and stir well until the jaggery dissolves completely. Add cardamom powder, chopped cashews, almonds, raisins, and nutmeg powder. Mix well. Add a little more ghee if desired. Serve the sweet Pongal hot. You can offer it to God or eat it as a snack to keep warm during the winter.

It tastes just like temple prasad.
This delicious sweet Pongal, with its aroma of homemade pure ghee, jaggery, and cardamom, not only enhances the flavor of festivals but also provides natural warmth to the body during the cold season. Make it a great addition to pujas, prasad, or as a sweet treat with family. With this simple recipe, its traditional taste will be just like the temple prasad.

PC Social Media