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Coconut Sugar Pongal

A classic South Indian sweet dish with rice, moong dal, and rich coconut sugar. Finished with ghee, cashews, and cardamom — divine comfort in every spoon!
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
Servings
4

Ingredients

  • Raw rice – ½ cup
  • Moong dal (yellow split gram) – 2 tbsp
  • Coconut sugar – ½ to ¾ cup (adjust to taste)
  • Water – 2½ to 3 cups
  • Cardamom powder – ½ tsp
  • Cashews – 8–10
  • Raisins – 1 tbsp
  • A2 ghee or regular ghee – 2 to 3 tbsp
  • Pinch of edible camphor (optional)

Instructions

  1. Roast & Cook,Dry roast moong dal in a pan until lightly golden,Wash rice and roasted dal together,Pressure cook with 2½ to 3 cups water for 3–4 whistles (soft and mushy).

  2. Add Coconut Sugar,Mash the cooked rice-dal mix,Add coconut sugar and stir on low heat until melted and mixed well,Add cardamom powder and (optional) edible camphor. Mix well.

  3. Temper,In a small pan, heat ghee,Fry cashews until golden, then add raisins and let them puff,Pour this over the Pongal and mix gently.