Usually i make aval payasam or moong dal payasam for friday pooja.Today being Aadi velli , i made this sweet pongal.I usually make sakkarai pongal for aadi velli , aadi perukku & thai pongal.For the other occasions we make rice payasam mostly.I have already posted an authentic sakkarai/ sweet pongal in my blog where i have shown how to make pongal in venkala paanai (pot). In this post , i have mentioned our usual method of making sweet pongal using pressure cooker.. Always use good quality raw rice & dark colored jaggery to get the best results in color & taste..Its a very flavourful , tasty pongal and u’ll love it for sure. Try this & let me know dearies ..
INGREDIENTS 1 cup = 200 ml
For 2 people
To pressure cook
Raw rice – 1/2 cup
Yellow Moong dal – 1.5 tbsp
Water – 2.5- 3 cups(varies as per the quality of rice)
Salt – a pinch
Jaggery – 1/2 cup + 2 tbsp
Water – 1/2 cup
Ghee – 3 tbsp
Cardamom – 2 nos
Edible camphor – A pinch
Jaathikaai – A pinch
Cloves – 2 nos
Cashewnuts – 5-7 nos
Raisins – 5 nos (optional , i dint use)
In a kadai , heat 2 tsp of ghee and roast the cashews , raisins, cloves & jaathikai. Powder the jathikkai and set aside.
In the same ghee , roast the moong dal till golden brown with a nice aroma.
In a pressure cooker base , take the washed rice & 3 cups of water. Add the roasted moong dal along with a pinch of salt. Pressure cook for 4-5 whistles till rice & dal turns mushy.Open the cooker & mash the rice , dal very well with a ladle..
In the meanwhile , prepare jaggery syrup. In a wide bowl , take the jaggery with 1/2 cup of water and allow the jaggery to melt completely. Strain the impurities and again boil the syrup till it becomes frothy. Remove & add this syrup to the cooker..
Mix well and add 2 tsp of ghee to avoid the pongal sticking to the bottom.Stir very well for 4-5 minutes till all the syrup gets mixed.
Pongal will start to thicken and leave the sides of the cooker . At this stage add the remaining 2 tbsp of ghee and the roasted cloves , cardamom powder,edible camphor powder & roasted jaathikai powder..Mix well & switch off the stove. Initially it will look semi solid in consistency. But it will thicken as time proceeds.Before serving u can reheat it adding little milk or water.
If ur pongal looks dry when warm , add little ghee & milk ,reheat it n serve ! It tastes divine !!
Always add more ghee at the end for a nice flavour . It also makes the pongal soft & non sticky.
Use good quality ghee & rice for better flavour n taste.Adding jathikkai & cloves gives a superb smell.Don't skip it
Milk can be added if pongal looks dry or hard. But addition of milk reduces the shelf life , color will slightly change and also the sweetness gets reduced.. For the above recipe u can add 1/5 cup of milk to the max..
Use dark colored paagu vellam to get a nice color..