Sweet pongal

Happy pongal to all !

Pongal is made in every household and is the main offering to gods on this day. There are several different recipes of Pongal. I like the pongal made in Tamil Nadu and so I got this recipe from one of my friend’s mom. Thank you for sharing the recipe. The original recipe used ‘dark jaggery’ (telugu: paatha bellam) and some even use ‘edible camphor’ (a pinch). I didn’t have these two so these aren’t included in the recipe. If ‘dark jaggery’ is used then pongal would be much darker in color. The addition of cloves enhanced the flavor. I used a little less ghee compared to the original recipe.

Sweet Pongal

Sweet Pongal


  1. Rice  –  half cup
  2. Moong daal  –  one tblsp
  3. Jaggery  –  three – fourth cup
  4. Cardoman powder  –  a pinch
  5. Clove  – two
  6. Ghee  –  three tblsp
  7. Water  –  two cups
  8. Cashew nuts – two tbslp
  9. Raisins – two tblsp


In a bowl add rice, moong daal, water and stir it. Pressure cook up to three whistles. While its cooking, in a separate pan, add jaggery, little water and make a syrup. Cook till the syrup has one-string consistency. Another way to check the consistency is to put a drop of syrup in cold water. The drop should turn into a soft-ball instead of dissolving in water. Turn off the stove when the syrup has reached right consistency. Let it cool. 

After three whistles, turn off the heat and wait until it cools down. Add this rice mixture to the syrup and mix it. Cook for 5-10 mins.

In a separate pan, add ghee and fry cashews, cardoman powder, raisins, clove. Add this to the pongal and mix. If you like cardoman flavor, instead of frying with cashews, you can add it directly to pongal at the end.


Serves two


25 mins


One day


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