Sweet Pongal

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

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.

Made with

Organic Sona Masoori Rice

Sweet-Pongal

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

  1. Wash the Royal® Organic Sona Masoori Rice and moong dal together thoroughly.
  2. Add the milk and water mixture to the rice and dal, then pressure cook for 3-4 whistles or about 15 minutes.
  3. The rice and dal should become soft and mushy.
  4. While the rice is cooking, heat 2 tbsp of ghee in a pan.
  5. Add the cashew nuts (or almonds) and raisins and roast them until golden brown. The raisins will plump up when done.
  6. Once the pressure releases from the cooker, open it carefully.
  7. While the rice and dal mixture is still hot, stir in the grated jaggery, roasted nuts, and raisins.
  8. Mix until the jaggery is fully dissolved.
  9. 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.
  10. Stir in one more tablespoon of ghee to enhance the flavor.
  11. 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.