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Sweet Pongal/ Sakarai Pongal

Sweet pongal is all time favourite for everyone – no one can say no for it.


  • Raw Rice    – 1 cup (Jeera Rice Preferred)
  • Moong Dal – ¼  cup
  • Milk          -1 cup
  • Jaggery – 3/4 cup  (crushed or grated)
  • Cardamom powder – a small pinch
  • Ghee– 2 tbsp
  • Salt- a small pinch
  • Cashews– 1 tsp broken
  • Raisins – 1/2 tsp
  • Water – 1 ½ cup


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  1. Mix the water and milk in a cooker or heavy bottomed pan. Bring the mixture to boil.
  2. Meanwhile dry roast the dal
  3. Add the dal and rice to the milk with a pinch of salt.
  4. Close the lid; simmer the stove wait for 15-20 mins or 3 whistles.
  5. In a heavy bottomed pan crush the jaggery and add 3-4 tbsp of water.
  6. Turn on the stove to make jaggery syrup (consistency is not required) and a drop of milk when syrup starts to boil (to remove the dust if any) filter it.
  7. Add the rice dal mixture to the syrup and reduce the flame to simmer.
  8. Let it come to a semi solid consistency. Add half the ghee on the sides and crushed cardamoms this gives a nice aroma to your pongal. Switch off the stove.
  9. In another pan add the balance ghee, roast the cashews first and allow it to get roasted to slightly brown and then add raisins.
  10. Add roasted cashews raisin mixture. Mix well. Serve hot.

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