Sweet Pongal with Thai Jasmine Rice and Palm Sugar
Cuisine: South Indian
Course: Dessert
Diet: Vegetarian
Servings: 4
Prep Time: 10 mins
Cook Time: 75 mins
Total Time: 85 mins
Ingredients:
| Ingredient | Quantity |
|---|---|
| Thai Jasmine Rice | 2 cups |
| Cardamom (Elaichi) Pods/Seeds | 5 pods |
| Palm Sugar (Powdered) | 1-1/2 cups |
| Yellow Moong Dal (Split) | 1/2 cup |
| Water | As required |
| Milk | 1-1/4 cups |
| Cashew Nuts | As required |
| Raisins | As required |
| Ghee | As required |
| Kesar Milk Masala (Optional) | A pinch |
| Saffron Strands | A few |
Instructions:
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Prepare the Rice and Dal: Start by washing the Thai Jasmine rice thoroughly. Add the rice to an electric cooker with enough water to cook. Wash the yellow moong dal and add it to the rice in the cooker.
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Flavoring the Mix: Crush the cardamom pods and add them to the rice and dal mixture. Then, add the powdered palm sugar, a pinch of kesar milk masala (if using), and saffron strands for a beautiful color and aroma. Mix everything well.
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Cook the Mixture: Set the cooker to cook the rice and dal for about 15 minutes, or until they are soft and fully cooked. Once done, take the cooked mixture out and gently mash it with 1-1/4 cups of milk, creating a smooth and creamy consistency.
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Prepare the Tadka: While the rice is cooking, heat ghee in a tadka pan (small frying pan). Add cashew nuts and raisins and sauté for about 30 seconds, until they turn golden brown and fragrant.
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Final Touch: Add the ghee, cashews, and raisins mixture to the cooked rice and dal blend. Stir gently to combine.
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Serve: Your Sweet Pongal with Thai Jasmine Rice and Palm Sugar is now ready! Serve this delightful dish during festivals or special occasions as a sweet treat. It pairs wonderfully with other South Indian sweets like Milk Kesari or Ada Pradhaman.
Enjoy the rich, comforting taste of this South Indian dessert, perfect for any celebration!
