Sweet Pongal Recipe – Authentic Moong Dal & Jaggery Delight

Last Updated on 4 months by Neha Deshmukh

Sweet Pongal Recipe – Authentic Moong Dal & Jaggery Delight

Hey everyone! Today, I’m sharing a recipe that’s incredibly close to my heart – Sweet Pongal. It’s a dish that instantly transports me back to festive mornings with my family, the aroma of cardamom filling the house. This isn’t just a recipe; it’s a little piece of South Indian tradition, and I’m so excited to share it with you. It’s surprisingly easy to make, and the result is a warm, comforting, and utterly delicious treat.

Why You’ll Love This Recipe

This Sweet Pongal is the perfect blend of textures and flavors. You get the creamy softness of the rice and dal, beautifully balanced by the sweetness of jaggery, and a delightful crunch from the cashews and raisins. It’s a classic for a reason! Plus, it’s a relatively quick dish to whip up, making it perfect for busy weeknights or special occasions.

Ingredients

Here’s what you’ll need to make this delightful Sweet Pongal:

• 1 cup raw rice
• ¼ cup moong dhal (green gram lentil)
• 1 ¼ cup grated or powdered jaggery or sugar
• 5-6 cardamoms, powdered
• 10-12 cashewnuts
• 8-10 raisins
• 2 tbsp ghee

Ingredient Notes

Let’s talk ingredients! A few little tips can make all the difference.

Moong Dal (Green Gram Lentil) Varieties

You can use either split moong dal (yellow moong dal) or whole moong dal (green moong dal). I personally prefer split moong dal as it cooks a little faster and blends seamlessly into the pongal. About 100g of moong dal is perfect for this recipe.

The Significance of Jaggery in Pongal

Traditionally, jaggery is used in Pongal because it’s considered auspicious and adds a unique, earthy sweetness. It also has a lovely caramel-like flavor that sugar just can’t replicate. However, if you can’t find jaggery, sugar works just fine – I’ll cover adjustments in the variations section!

Choosing the Right Rice for Pongal

Short-grain rice, like sona masoori, is ideal for pongal. It gets beautifully soft and mushy when cooked, giving the pongal its signature texture. About 180g of rice is what you’re looking for.

Cardamom Quality & Freshness

Freshly powdered cardamom makes a huge difference. The aroma is so much more vibrant! If you can, grind the cardamom pods yourself just before you start cooking.

Ghee – Clarified Butter & Its Role

Ghee adds a richness and nutty flavor that’s essential to pongal. It also helps with the texture and prevents sticking. Don’t skimp on the ghee – it’s worth it!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, let’s dry roast the moong dal in a pan over medium heat until it’s lightly browned and fragrant. This takes about 3-5 minutes. Set it aside.
2. Now, give the rice a good rinse until the water runs clear.
3. Combine the rinsed rice and roasted dal in a pressure cooker with 3 ¼ cups of water. Pressure cook for 3-4 whistles, or until the rice and dal are soft and mushy. If you don’t have a pressure cooker, you can cook them in a pot on the stove – it will just take a bit longer, around 20-25 minutes.
4. While the rice and dal are cooking, let’s make the jaggery syrup. In a separate pan, dissolve the jaggery in ½ cup of water over medium heat, stirring constantly until it’s completely melted and smooth.
5. Once the rice and dal are cooked, add the jaggery syrup to the pot. Simmer on low heat for a few minutes, stirring occasionally, until everything is well combined.
6. In a small skillet, heat the ghee. Add the cashews and raisins and fry until they’re golden brown and puffed up.
7. Pour the ghee, cashews, and raisins into the pongal. Stir well.
8. Finally, sprinkle in the cardamom powder and stir until it’s evenly distributed.

And that’s it! Your Sweet Pongal is ready.

Expert Tips

• Don’t overcook the rice and dal – you want it mushy, but not burnt!
• Stir the pongal frequently while simmering with the jaggery syrup to prevent sticking.
• Adjust the amount of jaggery to your liking.

Variations

Want to switch things up? Here are a few ideas:

Vegan Sweet Pongal

Simply substitute the ghee with coconut oil or any other plant-based oil. It won’t have quite the same flavor, but it’s still delicious! My friend, Priya, swears by using coconut oil – she says it adds a lovely tropical touch.

Gluten-Free Sweet Pongal

This recipe is naturally gluten-free! Just double-check that your jaggery doesn’t contain any hidden gluten ingredients.

Adjusting the Sweetness Level

If you prefer a less sweet pongal, reduce the amount of jaggery to ¾ cup. If you’re using sugar, you might need to add a little more to achieve the same level of sweetness.

Pongal for Makar Sankranti/Thai Pongal Festival

This recipe is traditionally made during Makar Sankranti (in North India) and Thai Pongal (in South India) – harvest festivals celebrated with joy and gratitude. It’s a wonderful way to connect with tradition!

Instant Pot Sweet Pongal

You can absolutely make this in an Instant Pot! Combine the rice, dal, water, and jaggery in the Instant Pot. Cook on high pressure for 8-10 minutes, followed by a natural pressure release. Then, proceed with the remaining steps as described above.

Serving Suggestions

Sweet Pongal is wonderful on its own, but it’s also lovely served with a side of savory Pongal (Ven Pongal). It’s often enjoyed warm, but it’s equally delicious chilled. A sprinkle of chopped nuts on top adds a nice touch.

Storage Instructions

Leftover Sweet Pongal can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave.

FAQs

Let’s answer some common questions!

What is the best type of rice to use for Sweet Pongal?

Short-grain rice, like sona masoori, is the best choice. It cooks up soft and creamy, giving the pongal its signature texture.

Can I substitute jaggery with sugar? What adjustments should I make?

Yes, you can! Use the same amount of sugar as jaggery (1 ¼ cup). However, sugar doesn’t have the same depth of flavor as jaggery, so you might want to add a pinch of cardamom or a teaspoon of vanilla extract to enhance the flavor.

How do I prevent the pongal from sticking to the bottom of the pot?

Stir frequently, especially while simmering with the jaggery syrup. Using a heavy-bottomed pot also helps.

Can Sweet Pongal be made ahead of time?

Yes, you can make it a day or two in advance. Store it in the refrigerator and reheat gently before serving.

What is the significance of Pongal in Tamil Nadu culture?

Pongal is a major harvest festival in Tamil Nadu, celebrated over four days. It’s a time to express gratitude to the sun god, nature, and farm animals for a bountiful harvest. The name “Pongal” itself means “to boil over,” symbolizing prosperity and abundance.

Enjoy making this recipe, and I hope it brings a little bit of South Indian sunshine into your kitchen! Let me know how it turns out in the comments below.