Sweet Pongal With Thai Jasmine Rice And Palm Sugar Recipe
A quick and healthy sweet pongal for any special occasion.
What happens if a festival falls on a busy working day and you do not want to skip some good food? Try this easier and healthier version of sweet Pongal. Cook Thai brown jasmine rice along with yellow moong dhal, cardamom, powdered palm sugar, saffron and mash it with milk. Later, temper the dish with ghee, cashews & raisins. A quick and healthy sweet pongal is ready for any occasion. I used to do it when any festival happens to be on a working day. The cooking time is around 1 hour however you just need to spend few minutes in the kitchen for this dish. The main places where I save time is, use electric cooker which would automatically switch off once the rice is cooked, readymade powdered palm sugar where I no need to cook in water to strain impurities. Above all I mix all of them and put in the rice cooker so that I no need to clean multiple vessels for one dish. On the healthier version, I use brown rice & palm sugar. The fragrance of jasmine, cardamom is equally balanced and gives a good flavour to this dish.
If you like this recipe, you can also try other Sweet recipes such as
- 2 cups Thai Jasmine Rice
- 5 Cardamom (Elaichi) Pods/Seeds
- 1-1/2 cup Palm sugar , powdered
- 1/2 cup Yellow Moong Dal (Split)
- Water , as required
- 1-1/4 cups Milk
- Cashew nuts , Cashew nuts as required
- Raisins , Raisins as required
- Ghee , Ghee as required
- Kesar milk masala , A pinch (optional)
- Saffron strands , Few
How to make Sweet Pongal With Thai Jasmine Rice And Palm Sugar Recipe
To begin making the Sweet Pongal With Thai Jasmine Rice And Palm Sugar recipe, wash the brown rice and add water in an electric cooker.
Wash yellow dal and add it to the rice. Crush the cardamom and add it to the rice dal mix.
Add powdered palm sugar, kesar milk masala and saffron. Mix them well.
Let it cook in the electric cooker for about 15 minutes. Once cooked take out and mash it with milk.
Meanwhile, heat ghee in a tadka pan and add with cashews and raisins.
Last it for about 30 seconds and then add them to the rice and mix well. Brown rice sweet Pongal is ready.
I am an IT professional for the last 15+ years and currently residing Singapore. I have recently taken a break from mid of June 2016 to pursue my passion. Cooking and food styling is my passion & my stress buster. I am also interested towards exploring vegetarian traditional & fusion cooking from all cuisines. Hence I decided to go one step further to explore and document my passion from 2016.