Sweet / Sakkarai Pongal - Version 2
An other version of making sweet pongal.
Rice - Raw rice / long grain - 1 cup
Moong dhal - 1/4 cup
Jaggery - 2 cups
Milk - 2 cups
Cardamom powder - 2 pinch
Cashew and raisin - few
Ghee - 3- 4 tbsp
Grated Coconut - 2- 3 tbsp(optional)
Dry roast moong dhal till you get a nice aroma and rinse them in water once or twice along with rice. Drain water and keep aside for 30 minutes. Add milk and 4 cups of water and pressure cook for 4 whistles or cook in a rice cooker( I cooked in a rice cooker).
Meanwhile dissolve jaggery in a cup of water and strain with a filter. Transfer back to the vessel.
When the rice is cooked, lightly mash with a spatula and transfer them to the jaggery syrup. Cook in low flame till they are mixed well and mashed.
Finally add cardamom powder and grated coconut. Mix well. Heat ghee in a small kadai/pan and fry cashew and raisins and pour on the pongal. Mix well.
Sending this to Kurunji kathambam's Pongal Feast Event.
My other Pongal recipes
Sweet Pongal - Version 1
Pithikkina Pappu Kura
Masala / Paruppu Vada