I suddenly had the urge to eat something sweet, and I decided to make a small quantity of Sweet Pongal to satisfy my sweet-tooth cravings. It turned out just too yummy and I’m indulging in just one spoonful a day to keep my doctor from reprimanding me!!
- Rice – 1 measure (paav)
- Moong Daal – 1/4 measure (paav)
- Jaggery – 1 measure (paav)
- Kempu Kalsakre/ Shepu Kalkand (red sugar crystals) – 100 gms (this is to lend a golden yellow-reddish colour to the pongal)
- Water – 2 1/2 measures (add 1/2 measure more if required)
- Ghee – 1 cup
- Elaichi powder – 1 pinch
- Kesar florets – a few
- In a wok, fry the moong daal (without any oil) on a low flame for about 3-4 minutes, till you get the aroma of moong daal. Remove from flame.
- Wash the rice, add the fried moong daal and add water (1:3 propertion, where water is three times that of rice+daal combined).
- Pressure cook on a high flame for half hour (2 whistles should do).
- In the meanwhile, heat the water in a wok.
- Break the jaggery into small bits and pieces and add to the wok along with the hot water. Add the kempu kalsakre as well.
- Allow the jaggery and kalsakre to melt completely.
- Now, strain the jaggery syrup to ensure no dust particles are retained in the syrup.
- Clean the wok, and put back the jaggery syrup. Add half the ghee (1/2 cup) to the syrup and allow to boil.
- Once the syrup starts boiling, add the cooked rice+daal mixture and the remaining ghee. Allow to cook on a low flame for a few minutes.
- Once the sweet pongal starts leaving the sides of the pan, add the elaichi powder and kesar florets. Remove from flame.
- Garnish with dry fruits and serve hot! It will give you a different high altogether!