An authentic, foolproof South Indian sweet pongal recipe made with raw rice, roasted moong dal, dark jaggery, pure ghee, and aromatic spices.
- ½ cup Raw Rice Sona Masoori or Raw Ponni
- ¼ cup Yellow Moong Dal
- ¾ to 1 cup Jaggery powdered or grated
- 2½ cups Water for cooking rice
- ½ cup Milk optional, for creaminess
- ½ cup Water for melting jaggery
- ¼ cup Pure Ghee divided
- 15 Cashew nuts halved
- 1 tbsp Golden Raisins
- ½ tsp Cardamom Powder freshly crushed
- 1 pinhead speck Edible Camphor Pachai Karpooram, optional
- 1 pinch Salt
-
Roast Dal: In a pressure cooker pan, dry-roast ¼ cup yellow moong dal over medium-low heat for 3–4 minutes until aromatic and light golden.
-
Cook Rice & Dal: Add ½ cup rinsed raw rice, 2½ cups water, and ½ cup milk. Pressure cook on medium heat for 4–5 whistles until very soft. Release pressure naturally.
-
Mash: Open the lid and mash the hot grains thoroughly using the back of a ladle.
-
Melt Jaggery: In a separate pan, heat ¾ cup jaggery with ½ cup water until completely dissolved. Strain the hot syrup through a fine mesh directly into the mashed rice-dal mix.
-
Simmer: Place the cooker over low heat, add 2 tbsp ghee, and stir continuously for 4–5 minutes until the mixture thickens into a glossy, loose pudding.
-
Flavor: Stir in cardamom powder, a pinch of salt, and a microscopic speck of edible camphor. Turn off the heat.
-
Temper Nuts: Heat remaining 2 tbsp ghee in a small pan. Fry cashews until golden, add raisins until puffed, and pour the hot ghee and nuts over the pongal. Stir and rest for 5 minutes before serving warm.
-
Always mash rice completely before pouring in jaggery syrup; jaggery prevents unmashed grains from softening further.
-
Keep the consistency loose when turning off the flame—it thickens considerably as it rests.
Storage
Store in an airtight container in the refrigerator for up to 3–4 days. Reheat with 2 tablespoons of warm milk or water and a teaspoon of fresh ghee.