Sweet Pongal with Beet root twist

Sweet Pongal with Beet root

Ingredients for Sweet Pongal

  • ½ cup rice, soaked 15 minutes
  • ¼ cup moong dal, soaked 15 minut
  • 2¼ cup water
  • 2 tbsp Beetroot paste (Boiled, roast and make paste)

for jaggery water

  • ¾ cup jaggery, gud
  • ¼ cup water

for frying dry fruits:

  • 2 tsp ghee
  • 10 whole cashew / kaju
  • 2 tbsp raisins / kishmish
  • 1 clove / lavang

For Flavor

  • ¼ cup water, to adjust consistency
  • 2 tbsp ghee
  • ¼ tsp cardamom powder / elachi powder
  • small piece edible camphor / pacha karpooram

Method of Making

  • firstly, in a pressure cooker take ½ cup rice and ¼ cup moong dal (both soaked for 15 minutes)
  • add in 2¼ cup water and pressure cook for 4-5 whistles.
  • make sure the dal and rice is cooked completely.
  • further in a pan take ¾ cup jaggery and ¼ cup water.
  • keep stirring till the jaggery melts completely.
  • now filter the jaggery water into cooked rice-dal mixture. and add beet root paste.
  • add ¼ cup water or more adjusting consistency as required.
  • simmer for 2 minutes or till jaggery combines well with rice-dal mixture.
  • add in 2 tbsp ghee and give a good mix till the sakkarai pongal turns glossy.
  • now in a small kadai heat 2 tsp ghee and fry 10 whole cashew, 2 tbsp raisins and 1 clove.
  • pour the fried cashews and kishmish into sweet pongal.
  • also add ¼ tsp cardamom powder and small piece edible camphor. mix well.
  • finally, sweet pongal / sakkarai pongal is ready to offer to goddess.

Please Note

Enjoy this new version of Pongal, just a innovative dish has been presented for your kind review.enjoy..!! Garnished with fresh coconut strips..

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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