Sweet Pongadalu | Rava Pongadalu
Sweet Pongadalu | Rava Pongadalu is one of the festive special sweet recipes of Dussehra and Diwali. Learn how to make this recipe with step by step image instructions along with tips and video.
Unlike Ariselu, this recipe is made with Bombay rava and look similar but we do not add jaggery syrup.
TIPS to make Perfect Sweet Pongadalu | Rava Pongadalu:
- We can mix sugar, cardamom powder and salt even after adding water but at that time we will be busy in stirring and making batter free from lump formation.
- The ratio of water:rava=1:1 as Bombay rava takes less time to cook.
- To enhance the flavour and make it non-sticky we add 1 tbsp. ghee.
You may also like to check other recipes:
Sweet Pongadalu | Rava Pongadalu Recipe
Sweet Pongadalu | Rava Pongadalu Recipe is one of the festive special sweet recipes of Dussehra and Diwali.
Ingredients
- Bombay Rava – 1 cup
- Sugar – 1 cup
- Water – 1 cup
- Cardamom powder – ¼ tbsp.
- Salt – ¼ tbsp.
- Ghee – 1 tbsp.
- Oil – to deep fry
Instructions
- In a bowl mix Bombay rava, cardamom powder, sugar and a little salt.
- Boil 1 cup water in a pan and add above mix by stirring continuously.
- Cook for 5 minutes with lid closed. Once you get a thick lump of dough, off the flame.
- Open the lid and add a spoon of ghee and mix so that dough turns nonsticky.
- Once it cools, make disk shape Pongadalu by taking a small portion of dough.
- Similarly, make the remaining dough into disk shape and heat oil in a pan to deep fry.
- Let the temperature of the oil remain moderate at low to medium flame and put Rava Pongadalu one by one.
- Deep fry by flipping both sides and once they turn their colour to da golden brown, drain excess oil by squeezing with two colander spoons similar to ariselu recipe.
Transfer to another plate and cool. Sweet Ponganalu Recipe turns crisp once they cool.
Recipe Video
How to make Sweet Pongadalu Recipe:
1. Add Bombay rava, sugar, cardamom powder and a pinch of salt in a bowl.
2. Put 1 cup of water in a pan and pour above rava mixture and mix constantly so that there are no lump formations. Close the lid and cook for 5 minutes on low flame.
3. Off the flame and put little ghee and mix well.
4. Take a small portion of dough and roll to form round shape and press to form a disk shape.
5. Heat oil and put sweet ponganalu one by one and fry on low to medium flame till they turn their colour.
6. Once they turn to golden brown colour, using a colander and a spoon, press to drain excess oil.
7. Transfer to another plate and let them cool to turn crunchy from outside and soft inside.
8. Store Sweet Pongadalu in a container by placing a tissue paper at the bottom.
