Sweet Pongal
A creamy South Indian rice pudding made with milk, sugar, and ghee, perfumed with cardamom and finished with crunchy cashews and pistachios. This comforting dish is traditionally made for the harvest festival Pongal, but it's a wonderful dessert any time of year.
- Total time
- 45 min
- Servings
- 4
- Calories
- 450
- Protein
- 10g
Ingredients
- 1 cup rice
- ¼ cup moong dal
- 4 cups milk
- ¾ cup sugar
- 3 tablespoons ghee
- 2 tablespoons cashews
- 2 tablespoons pistachios
- 4 cardamom pods
Instructions
- 1
Rinse the 1 cup rice and 1/4 cup moong dal together until the water runs clear. Drain and set aside.
- 2
In a heavy-bottomed pot, heat 1 tablespoon of the ghee over medium heat. Add the rice and dal and toast, stirring constantly, until fragrant and lightly golden, about 3 minutes.
- 3
Add the 4 cups milk and bring to a boil. Reduce heat to low, cover, and simmer until the rice and dal are very soft and the mixture is thick and creamy, about 25-30 minutes. Stir occasionally to prevent sticking.
- 4
While the pongal cooks, heat the remaining 2 tablespoons ghee in a small skillet over medium heat. Add the cashews and pistachios and fry until golden brown, about 2-3 minutes. Remove with a slotted spoon and set aside.
- 5
Once the rice is cooked, add the 3/4 cup sugar and the seeds from the 4 cardamom pods. Stir well and cook for another 5 minutes, until the sugar is fully dissolved and the pongal has thickened to a porridge-like consistency.
- 6
Stir in the fried nuts, reserving a few for garnish. Serve warm, topped with the reserved nuts.
Tools you’ll need
- heavy-bottomed pot
- small skillet
- slotted spoon
- measuring cups and spoons
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