This sweet pongal recipe is a South Indian sweet rice recipe.
Sweet pongal as well as khara pongal is made as part of Sankranti or Pongal festival food
which is a harvest festival celebrated in the month of January.
Pongal is the name of a festival as well as the sweet rice made for that festival.
Sweet pongal is a popular festival sweet made at other festivals too in many south Indian kitchens. Sweet pongal is also served as a 'prasadam' in temples of South India.
Pongal or Sankranti festival has astronomical significance and is celebrated usually on 14th of January every year by many Indians.
It marks the movement of the Sun god towards north and refers to it as 'Uttarayana'.
Makara Sankranthi refers to the event of the Sun entering the zodiac sign of Makara or Capricorn.
Sankranti or pongal is also harvest festival and and newly harvested rice, moong dal (split mung bean) is used in cooking on that day.
There are a few variations of this sweet pongal.
Dry roasting the moong dal or not roasting is your choice. Roasting adds a little more flavor to the dal. I make it sometimes without roasting and that tastes good too.
The consistency of pongal is generally soft. The amount of water will depend on the type of rice and how old or new the rice is. New rice will need less water.
Adding some milk along with water adds to the taste of sweet pongal.
You may use any white rice, brown rice for this pongal recipe. Basmati rice is not required. But using basmati will add to the flavor.
Ingredients for sweet pongal to serve 2-3 persons
Preparation for sweet pongal
Cooking sweet pongal
Sweet pongal is ready to serve. Keep covered till serving time. Serve it hot with a spoonful of ghee.
If leftover, this sweet pongal keeps good in fridge for 3-4 days. Just reheat and serve.
You may serve it cold as rice pudding but I think it tastes better when hot.
Tips and variations
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