1. Sigappu Arisi Sakkara Pongal
Here is a tasty sweet pongal recipe by using Red Rice which is loaded with more nutritional benefits compared to normal white rice. This gives a nutty texture and earthy flavor to the dish.
Try this red rice to give healthy twist to the Sweet pongal and enjoy the festival with your family and friends.
Ingredients:
Red rice – 100 Grm
Moong dhal –50 Grm
Jaggery – 250Grm
Cardamom powder- 5 Grm
Coconut Milk – 4 cups
Ghee- 3 to 4 tbsp
Cashew nuts – 10 Nos (broken into pieces)
Raisins – 10 Nos
Directions:
In a small pan, mix jaggery and water (just to immerse). Boil till the jaggery melts and filter to remove impurities if any. Keep aside.
Soak the red rice for 6 to 8 hours or overnight. Wash and keep aside.
Heat ghee in a pressure cooker and fry moong dhal till you get the aroma; add water and rice along with that.
Pressure cook both the ingredients by adding 4 cups of coconut milk for 4 to 5 whistles or till it becomes soft.
After you open the lid mash the rice with the back of the ladle.
Roast the cashews and raisins with ghee in a separate pan and keep aside (Reserve some for garnishing).
Again place the pressure cooker on flame; add the melted jaggery to the cooked rice and dhal mixture. Mix well and add the remaining ghee in between.
Add cardamom powder, raisins and cashews to the above mixture.
Mix well and allow cooking till it comes to semi thick consistency and switching off the gas. Serve hot.
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2. Padhani Pongal
A different variety of Pongal for this harvest festival. Try this pongal made with Padhani Water. Padhani Water is nothing but palm juice is a good source of essentials nutrients such as vitamins minerals and anti oxidants The natural sugar in palm juice can provide a quick energy boost.
Ingredients:
Padhani Water – 500 ml
Raw Rice – 100 grm
Moong Dal – 50 grm
Coconut grated – 25 Grm
Jaggery – 250 grm
Ghee – 2 tblsp
Cashew Nuts – 3 tblsp
Green Cardamom – a pinch
Directions:
1. Dry roast the dal and combine with the rice.
2. Wash well and transfer to a clean vessel.
3. Pour 500 ml of padhani water and cook in slow fire.
4. Remove from flame and keep aside.
5. When the rice is soft and mashy, add jaggery
6. Mix well.
7. Fry the grated coconut and cashew nuts in little ghee.
8. Add to the rice.
9. Stir to mix well.
10. Just before serving, add the cardamom powder and mix gently.
11. Serve hot.
3. Elaneer Pongal
A different variety of Pongal for this harvest festival. Try this pongal made with Tender Coconut Water. Tender Coconut Water is a refreshing drink during summer months to beat the thirst. It is also rich in various nutrients that our body needs and is also a good substitute for coffee or tea.
Ingredients:
Tender Coconut Water (Elaneer) – 4 nos
Raw Rice – 100 grm
Moong Dal – 50 grm
Coconut Milk – 1/2 cup
Coconut pulp – 4 nos
Jaggery – 250 grm
Ghee – 2 tblsp
Cashew Nuts – 3 tblsp
Green Cardamom – a pinch
Directions:
1. Dry roast the dal and combine with the rice.
2. Wash well and transfer to a clean vessel.
3. Pour 3 to 4 cups of water and cook in slow fire.
4. Remove from flame and keep aside.
5. When the rice is soft and mashy, add jaggery and coconut milk.
6. Mix well.
7. Fry the coconut and cashew nuts in little ghee.
8. Add to the rice.
9. Stir to mix well.
10. Just before serving, add the cardamom powder and mix gently.
11. Serve at once.with well garnished.
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4. Kalkand Vada
Kalkand vada, also known as Kalkandu vadai, is a popular South Indian sweet snack. It is essentially a deep-fried lentil fritter that incorporates sugar candy (kalkand) into its batter, giving it a unique sweet flavor. The lentil batter is typically made with urad dal (black gram), and it is combined with finely crushed or powdered sugar candy, cardamom for flavor, and sometimes a hint of ghee (clarified butter). The mixture is shaped into small, flat rounds and deep-fried until golden brown, resulting in a crispy exterior and a soft, sweet interior. Kalkand vada is enjoyed as a festive treat or a special snack, appreciated for its delightful combination of savory and sweet flavors.
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