Sweet Pongal Recipe – Rice & Moong Dal with Jaggery & Cardamom

Last Updated on 4 months by Neha Deshmukh

Sweet Pongal Recipe – Rice & Moong Dal with Jaggery & Cardamom

Introduction

Oh, Pongal! Just the name brings back so many warm memories of festive mornings and the sweet aroma filling my kitchen. This isn’t just a dessert; it’s a hug in a bowl, a symbol of gratitude, and a taste of tradition. I remember the first time I attempted this – a little nervous, but so excited to recreate the flavors of my childhood. Today, I’m sharing my tried-and-true Sweet Pongal recipe with you, hoping it brings the same joy to your home. It’s a little bit of work, but trust me, every spoonful is worth it!

Why You’ll Love This Recipe

This Sweet Pongal is more than just delicious. It’s comforting, subtly sweet, and packed with aromatic spices. It’s perfect for festivals like Makar Sankranti/Pongal, but honestly, any day feels like a special occasion when you have a bowl of this. Plus, it’s a wonderful way to introduce someone to the beautiful flavors of South Indian cuisine.

Ingredients

Here’s what you’ll need to make this magic happen:

• ½ cup rice
• ⅓ cup moong dal
• 3 cups water (for cooking)
• 5 green cardamom pods
• 1 clove
• ½ cup jaggery
• ½ cup water (for jaggery syrup)
• 4-5 tablespoons ghee
• 12-15 cashews
• 1 tablespoon raisins
• 1 pinch edible camphor (optional)

Ingredient Notes

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

• Rice Varieties for Pongal: Traditionally, short-grain rice like ponni rice is used. But you can also use regular short-grain rice. Avoid long-grain rice as it doesn’t get the same creamy texture.
• Moong Dal – Choosing the Right Type: Split yellow moong dal (without the skin) is what we’re after. It cooks quickly and blends beautifully with the rice.
• The Significance of Jaggery in Pongal: Jaggery is key to that authentic Pongal flavor. It’s unrefined sugar, giving a lovely caramel-like sweetness and a beautiful color.
• Cardamom & Cloves – Aromatic Spices: Freshly crushed cardamom is best! It releases so much more flavor. A single clove goes a long way, so don’t overdo it.
• Edible Camphor – Traditional Flavor (Optional): This adds a unique, slightly cooling flavor that’s traditional in some South Indian households. It’s totally optional, though! You can find it at Indian grocery stores.
• Ghee – The Golden Touch: Ghee is clarified butter and adds a richness that’s essential. Don’t skimp on it!

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, we’re going to roast the rice and moong dal in a pan over medium heat. Keep stirring until they’re lightly golden and wonderfully fragrant – about 5-7 minutes. This step really enhances the flavor.
2. Give the roasted rice and dal a good rinse and drain them well.
3. Now, into the pressure cooker they go! Add 3 cups of water and cook for 8-9 whistles, or until the rice and dal are completely mushy.
4. While that’s cooking, let’s make the jaggery syrup. In a separate saucepan, melt ½ cup of jaggery in ½ cup of water. Stir until it’s completely dissolved. Strain the syrup to remove any impurities.
5. Once the rice and dal are cooked, gently pour in the jaggery syrup and mix well.
6. Add the crushed cardamom, clove powder, and a tiny pinch of edible camphor (if using).
7. In a small pan, heat 2-3 tablespoons of ghee and fry the cashews and raisins until golden brown.
8. Pour the fried nuts and remaining ghee into the pongal and mix everything together.

Expert Tips

A few little secrets to make your Pongal perfect:

• Achieving the Perfect Consistency: You want it creamy and slightly flowing, not too thick or too watery. If it’s too thick, add a splash of hot milk.
• Roasting Rice & Dal for Enhanced Flavor: Don’t rush this step! Roasting brings out a nutty flavor that’s essential.
• Preventing Jaggery from Crystallizing: Make sure the jaggery is completely dissolved in the water and strain the syrup.
• Using the Right Pressure Cooker Settings: Adjust the number of whistles based on your pressure cooker. You want everything to be very soft.

Variations

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

• Vegan Sweet Pongal: Substitute the ghee with coconut oil or any other vegan butter alternative.
• Gluten-Free Sweet Pongal: This recipe is naturally gluten-free!
• Adjusting the Sweetness Level: Feel free to adjust the amount of jaggery to your liking. Start with ½ cup and add more if needed. My grandmother always said a little extra sweetness never hurt anyone!
• Pongal for Makar Sankranti/Pongal Festival: Traditionally, Pongal is made outdoors in an earthen pot. It’s a beautiful ritual!
• Adding Saffron for a Richer Flavor: A pinch of saffron strands soaked in a tablespoon of warm milk adds a beautiful color and aroma.

Serving Suggestions

Serve the Sweet Pongal warm, garnished with the fried cashews and raisins. It’s delicious on its own, but also lovely with a side of coconut chutney. It’s often offered as prasad (a religious offering) during festivals.

Storage Instructions

Leftover Pongal can be stored in an airtight container in the refrigerator for up to 2-3 days. Reheat gently on the stovetop or in the microwave, adding a splash of milk if it’s too thick.

FAQs

Let’s answer some common questions:

• What is the significance of Sweet Pongal? Sweet Pongal is a traditional South Indian dish made during the Pongal festival, celebrating the harvest. It symbolizes prosperity and gratitude.
• Can I use sugar instead of jaggery? You can, but it won’t have the same depth of flavor. Jaggery is highly recommended for an authentic taste.
• What is edible camphor and is it essential? It’s a natural resin with a cooling flavor. It’s not essential, but it adds a traditional touch.
• How can I adjust the consistency of the pongal? Add a splash of hot milk or water to thin it out, or cook it for a few more minutes to thicken it.
• Can I make this pongal in an Instant Pot? Yes! Use the pressure cook function for about 15-20 minutes, followed by a natural pressure release.
• Is it possible to make this recipe ahead of time? You can make the pongal a day ahead and reheat it, but it’s best enjoyed fresh.