Karnataka-style Sweet Pongal with Coconut and Jaggery

Ingredients

In this adaptation, we replace the wheat berries and poppy seeds used in Kutia with rice and lentils commonly found in Karnataka cuisine. Additionally, we incorporate coconut and jaggery, which are staple ingredients in Karnataka sweets, to enhance the flavors and sweetness of the dish. We alse have the original recipe for Kutia, so you can check it out.

• 1 cup (200g) rice 1 cup (200g) rice
• 1/4 cup (50g) split yellow moong dal (lentils) 1/4 cup (50g) split yellow moong dal (lentils)
• 1 cup (240ml) water 1 cup (240ml) water
• 1 cup (240ml) coconut milk 1 cup (240ml) coconut milk
• 1 cup (200g) jaggery, grated 1 cup (200g) jaggery, grated
• 1/4 cup (30g) cashews, chopped 1/4 cup (30g) cashews, chopped
• 2 tablespoons ghee (clarified butter) 2 tablespoons ghee (clarified butter)
• 1/2 teaspoon cardamom powder 1/2 teaspoon cardamom powder
• 1 tablespoon raisins 1 tablespoon raisins
• 1 tablespoon grated coconut, for garnish 1 tablespoon grated coconut, for garnish

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 6g
• Carbohydrates (total, sugars): 60g, 30g
• Protein: 6g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Wash the rice and lentils together and drain.
2. 2.
   In a pressure cooker, add the washed rice and lentils along with water and coconut milk. Cook for 3-4 whistles or until the rice and lentils are soft and well-cooked.
3. 3.
   In a separate pan, heat ghee and roast the cashews until golden brown. Remove and set aside.
4. 4.
   In the same pan, add grated jaggery and a splash of water. Heat until the jaggery melts and forms a syrup.
5. 5.
   Once the rice and lentils are cooked, add the jaggery syrup, roasted cashews, cardamom powder, and raisins. Mix well and cook for another 5 minutes on low heat.
6. 6.
   Remove from heat and garnish with grated coconut.
7. 7.
   Serve hot and enjoy the delicious Karnataka-style Sweet Pongal.

Treat your ingredients with care...

• Rice — Use short-grain rice for a creamier texture.
• Lentils — Make sure to wash the lentils thoroughly before cooking to remove any impurities.
• Jaggery — If jaggery is not available, you can substitute it with brown sugar or palm sugar.
• Coconut milk — Use freshly extracted coconut milk for the best flavor. Alternatively, you can use canned coconut milk.
• Cardamom powder — For a more intense flavor, grind whole cardamom pods to make fresh cardamom powder.

Tips & Tricks

• To enhance the aroma, lightly roast the rice and lentils before cooking.
• Adjust the sweetness by adding more or less jaggery according to your preference.
• For a richer flavor, add a pinch of saffron strands soaked in warm milk.
• Serve the Sweet Pongal warm for the best taste and texture.
• Leftover Sweet Pongal can be refrigerated and enjoyed the next day. Reheat it gently on the stovetop or in the microwave, adding a splash of milk if needed.

Serving advice

Serve the Karnataka-style Sweet Pongal in individual bowls or on a platter. Garnish with grated coconut and a sprinkle of cardamom powder for an attractive presentation. Enjoy it as a dessert or a sweet breakfast dish.

Presentation advice

To elevate the presentation, shape the Sweet Pongal into small round balls using a greased mold. Arrange them on a serving plate and garnish with roasted cashews and a drizzle of jaggery syrup. Serve with a side of fresh fruits for a colorful and appealing presentation.