16/01/2026
Here we present another mouth watering Pongal preparation by
Do check out the recipe
Ingredients:
New rice - 2 cups
Jaggery - 5 cups
Moong dal - 0.5 cup
Cardamom powder - 2 teaspoons
Cashews - 15-20
Ghee - 4 tbsp (add more if optional )
Nutmeg- a pinch (optional)
Milk - half litre
Method:
1. Wash the rice, drain the rice and keep it aside.
2. Dry roast the moong dal for a few minutes until the raw smell disappears and it turns light brown. Then wash the dal, drain water and keep it aside.
3. Take a traditional earthen pot or a brass vessel, keep chandan kumkum and tie a turmeric sapling around it.
4. Heat the vessel and add the milk.
5. When the milk begins to boil, traditionally people say Pongalo Pongal. Pongal means overflow in Tamil. It is to wish for abundance this year.
6. Add the rice and dal. Add 3 cups of hot water and let it cook. You may keep it on medium flame.
7. It will take at least 20-25 minutes for the rice and dal to get softly cooked.
8. Meanwhile, you can add half a cup of water to the jaggery and let it melt. Strain the impurities if any. Usually people directly add newly harvested jaggery directly into the cooked rice and dal.
9. Once the rice and dal have cooked to an extent where they are almost mashed and merged, add the jaggery syrup.
10. Let everything come together by cooking for 15-20 minutes.
11. Meanwhile, roast the cashews in 2 Tbsp ghee. Add 2 tbsp ghee to the cooking Pongal.
12. Add the cardamom powder.
13. Once the jaggery, rice and dal have all mixed well together, add the roasted cashews and a little bit of ghee and switch it off
14. If you are adding nutmeg, you grate a very tiny pinch and sauté dry roast for 30-45 seconds. Add it while adding the cashews .
15. Thank the sun god and pray for abundant Harvest, sunshine, etc and offer it .
16. Eat it
