Tamil sweet pongal with jaggery, cashew and ghee rivers. Festival sweetness, made the slow way. Serve at room temperature, cut small — sweetness needs no size.
Prep 27 min Cook 51 min Serves 6 Medium
Ingredients
🧂Salta pinch
🧈Ghee3 tbsp
🍚Rice2 cups
🫙Sugarto taste
🍯Jaggery3/4 cup, grated
🌿Green Cardamom1 tsp
🌾Yellow Moong Dal1 cup, rinsed
Instructions
1
Set out every ingredient measured and ready; Indian sweets move fast once the heat is on.
2
Combine the rice with the yellow moong dal in a heavy-bottomed pan and begin cooking over medium heat, stirring constantly.
3
Cook, stirring, until the mixture thickens and leaves the sides of the pan — 15 to 25 minutes of honest work.
4
Season the mix with the jaggery and green cardamom, reserving some nuts for the top.
5
Spread or shape while warm, garnish with the reserved nuts, cool completely, then cut or serve as it sets.
Chef's tip
Ghee should be fragrant but never browned past golden.
