Maharashtrian Style Sweet Pongal

Ingredients

In the Maharashtrian adaptation of Sakkarai Pongal, the traditional Indian dish, we incorporate the flavors and ingredients commonly found in Maharashtrian cuisine. This includes the use of jaggery instead of sugar, which lends a distinct caramel-like flavor to the dish. Additionally, we enhance the aroma by adding cardamom and garnish the sweet pongal with roasted nuts, giving it a delightful crunch. We alse have the original recipe for Sakkarai pongal, 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 (250ml) water 1 cup (250ml) water
• 1 cup (200g) jaggery, grated 1 cup (200g) jaggery, grated
• 1/4 cup (60ml) ghee 1/4 cup (60ml) ghee
• 1/4 teaspoon cardamom powder 1/4 teaspoon cardamom powder
• 2 tablespoons cashews, chopped 2 tablespoons cashews, chopped
• 2 tablespoons almonds, chopped 2 tablespoons almonds, chopped
• 2 tablespoons raisins 2 tablespoons raisins

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 10g, 5g
• Carbohydrates (total, sugars): 60g, 30g
• Protein: 6g
• Fiber: 2g
• Salt: 0.1g

Preparation

1. 1.
   Wash the rice and lentils together under running water until the water runs clear.
2. 2.
   In a pressure cooker, add the washed rice and lentils along with 1 cup of water. Cook for 3-4 whistles or until the rice and lentils are soft and well-cooked.
3. 3.
   In a separate pan, melt the jaggery with a little water over low heat until it dissolves completely. Strain to remove any impurities.
4. 4.
   Heat ghee in a large pan and add the cooked rice and lentils. Mix well.
5. 5.
   Add the melted jaggery, cardamom powder, and mix until well combined.
6. 6.
   In a small pan, heat a tablespoon of ghee and roast the cashews, almonds, and raisins until golden brown. Add this mixture to the sweet pongal and mix well.
7. 7.
   Serve hot and garnish with additional roasted nuts if desired.

Treat your ingredients with care...

• Rice — Ensure that the rice is well-washed to remove any excess starch, which can affect the texture of the sweet pongal.
• Jaggery — Use good quality jaggery for the best flavor. If the jaggery contains impurities, strain it before adding it to the dish.
• Ghee — Use pure ghee for an authentic taste and aroma. If you prefer a lighter version, you can reduce the amount of ghee used.

Tips & Tricks

• To enhance the flavor, you can add a pinch of saffron strands soaked in warm milk to the sweet pongal.
• Adjust the sweetness according to your preference by adding more or less jaggery.
• For a healthier version, you can replace ghee with coconut oil.
• Add a tablespoon of grated coconut for an extra burst of flavor.
• Serve the sweet pongal warm for the best taste and texture.

Serving advice

Maharashtrian Style Sweet Pongal is traditionally served as a dessert. It can be enjoyed on its own or paired with a scoop of vanilla ice cream for a delightful contrast of temperatures and flavors.

Presentation advice

To enhance the presentation, garnish the sweet pongal with a sprinkle of edible rose petals or a dusting of powdered cardamom. Serve it in small earthen pots or traditional brass bowls for an authentic touch.