Sweet Pongal with Beet root twist

Ingredients for Sweet Pongal

for jaggery water

for frying dry fruits:

For Flavor

• ¼ cup water, to adjust consistency
• 2 tbsp ghee
• ¼ tsp cardamom powder / elachi powder
• small piece edible camphor / pacha karpooram

Method of Making

• firstly, in a pressure cooker take ½ cup rice and ¼ cup moong dal (both soaked for 15 minutes)
• add in 2¼ cup water and pressure cook for 4-5 whistles.
• make sure the dal and rice is cooked completely.
• further in a pan take ¾ cup jaggery and ¼ cup water.
• keep stirring till the jaggery melts completely.
• now filter the jaggery water into cooked rice-dal mixture. and add beet root paste.
• add ¼ cup water or more adjusting consistency as required.
• simmer for 2 minutes or till jaggery combines well with rice-dal mixture.
• add in 2 tbsp ghee and give a good mix till the sakkarai pongal turns glossy.
• now in a small kadai heat 2 tsp ghee and fry 10 whole cashew, 2 tbsp raisins and 1 clove.
• pour the fried cashews and kishmish into sweet pongal.
• also add ¼ tsp cardamom powder and small piece edible camphor. mix well.
• finally, sweet pongal / sakkarai pongal is ready to offer to goddess.

Please Note

Enjoy this new version of Pongal, just a innovative dish has been presented for your kind review.enjoy..!! Garnished with fresh coconut strips..