Poongar Sweet Pongal – SWAHIndra

Ingredients

• Ramanathapuram Poongar Rice – 1 cup
• Water – 3 cups
• Jaggery – ½ cup (grated)
• Fresh Grated Coconut – 2 tbsp
• Cashews – 2 tbsp
• Raisins – 2 tbsp
• Ghee – 2 tbsp
• Green Cardamom Powder – ½ tsp
• Nutmeg (optional) – ¼ tsp
• Salt – a pinch (to balance sweetness)
• Rinse 1 cup of Ramanathapuram Poongar Rice thoroughly under cold water. Soak the rice in water for about 10 minutes to help it cook evenly.
• Grate ½ cup of jaggery. Jaggery is the key to making this dish authentic and adds a deep, rich flavour to the Sweet Pongal.
• Grate 2 tablespoons of fresh coconut. This adds a wonderful texture and sweetness to your Poongar Sweet Pongal.
• Add the cooked Ramanathapuram Poongar Rice into the pan with the melted jaggery and spice mixture. Stir gently to ensure the rice absorbs all the sweetness and flavours.
• Add the fresh grated coconut and stir well to combine. Let everything cook together for 2–3 minutes, ensuring the rice is well-coated with the sweet and aromatic mixture.
• Serve the Poongar Sweet Pongal hot, garnished with fried cashews and raisins for a beautiful and festive touch.
• This dish is also perfect for Holi recipes, offering a sweet and aromatic touch to your festive meals.
• For a rich experience, serve it with a dollop of coconut milk or a scoop of vanilla ice cream.
• For a vegan dessert option, replace the ghee with coconut oil or any other plant-based oil.
• Ramanathapuram Poongar Rice has a unique flavour and texture, which gives your Sweet Pongal an authentic and rich taste. Don’t substitute it for regular rice.
• For extra flavour, you can add a few saffron strands to enhance the aroma of this Indian dessert.