Sweet Pongal
30-60 minutes
Indian/Indian Fusion
Serves: 4-6

Sweet, creamy, and comforting. This South Indian treat is impossible to resist. Made with jaggery, coconut, and a hint of spice, every spoonful is like a warm hug for your senses— perfect for any occasion where you crave something rich yet soothing.
Ingredients
Ingredients:
1 cup Royal® Organic Sona Masoori Rice.
1/4 cup moong dal (yellow lentils)
3/4 cup grated jaggery (adjust to taste)
1 cup full-fat milk + 1/2 cup water
(or 1 1/2 cups low-fat milk)
A few cashew nuts (or almonds)
A few raisins
2 tbsp + 1 tbsp ghee (clarified butter)
3 cardamom pods, crushed
Preparation
- Wash the Royal® Organic Sona Masoori Rice and moong dal together thoroughly.
- Add the milk and water mixture to the rice and dal, then pressure cook for 3-4 whistles or about 15 minutes.
- The rice and dal should become soft and mushy.
- While the rice is cooking, heat 2 tbsp of ghee in a pan.
- Add the cashew nuts (or almonds) and raisins and roast them until golden brown. The raisins will plump up when done.
- Once the pressure releases from the cooker, open it carefully.
- While the rice and dal mixture is still hot, stir in the grated jaggery, roasted nuts, and raisins.
- Mix until the jaggery is fully dissolved.
- If the pongal is too thick, gradually add boiled milk one tablespoon at a time until you reach your desired consistency. If the mixture is too runny, place it on low heat and stir continuously until it thickens to your liking.
- Stir in one more tablespoon of ghee to enhance the flavor.
- Serve warm or refrigerate and enjoy it cold the next day for a delightful treat.
Note: For a vegan version, substitute the milk with coconut milk and use plant-based ghee.