No celebration is complete by preparing this indigenous Pongal by my dear friend Lavanya. Soon in a month time, she is moving for good. As today being a festive day at her home, she made this delicious Sweet Pongal for us all in the apartment. Sweet Pongal is latest to add in my sweet cravings list. As she is moving, I thought of capturing this sweet pongal recipe making to treasure for lifetime.
Just when I was getting ready to capture the most wonderful moments of making this sweet Pongal, my doorbell rang brining a sweet surprise from Perfico. Perfico is an online store which is one hot destination for beautiful personalised gifts. A day or two back they sent me mail to review their personalised kitchen apron.
I sent them logo and as to their tag line…they apron get ready in 24 hours and shipped it as soon as I approved the design. I am truly bowled by Perfico’s fast service. Perfico’s site is user friendly and you can find wide range of affordable and personalised gifts for any occasion for your loved and dear ones. Did I tell you…??? ’Shipping is Free’….Do check out the Perfico today.
That’s my mom, being my model today wearing Perfico’s kitchen apron. Sweet isn’t it?? Yeah now this post has become sweet overloaded. Eeee…Coming back to the recipe…this Sweet Pongal has got many variations and the one which my dear friend Lavanya prepares and we all love indulging is as follows….
- 1 cup Rice
- ½ lit. Milk
- 2 cups Water
- ½ cup Sago
- 200 gms. Jaggery
- ½ cup Sugar
- 3 Cardamom pods, crushed coarsely
- ¾ tbsp. Salt
- 2 tbsp. Ghee
- 10-12 Cashew Nuts
- Wash and soak rice in enough drinking water for 30 minutes or more if time permits.
- Wash and soak sago in enough drinking water for 15-20 minutes.
- Using a wooden smasher or grater, coarsely powder the jaggery and set aside.
- In a heavy bottom large vessel combine milk and water. Bring this to boil. When the milk starts to boil, reduce the flame and let it boil for 3-4 minutes.
- Now drain water from rice and add to boiling milk. Place the lid and cook till rice is half done. Stir in salt and cook for another 2-3 minutes. Now add soaked sago by draining water.
- Cook on low flame till rice and sago are almost cooked. (Don’t get panic, if this turns thick, by adding jaggery, this Pongal mixture will again liquefies)
- Now slowly add in jaggery. Stir till jaggery melts. Let this cook for 5-6 minutes and add sugar. Adding sugar imparts nice color to the Pongal.
- Stir in coarsely ground cardamom. Stir continuously as now the Pongal will start to stick to the bottom and sides, continue to cook on low flame for 5-6 minutes or till you get desired consistency of Pongal.
- In another pan, add ghee and fry cashew nuts until nice golden. Pour this over Pongal and serve hot.
- Add love to make this sweet Pongal taste ‘Yummy’.
If you feel this sweet Pongal has turned hard, then you can add ½ -1 cup of warm milk. Sweet Pongal tastes best when relished hot.