New year 2015 has started and a series of festivals are in the queue beginning with Makara Sankranti (Pongal) which usually falls on 14th or 15th of January.
All the real bloggers have to make things in advance of festivals in order to give recipe searchers enough time to find them before the big day. Pats on the backs of Real Food bloggers of the world including myself, because I too could post this on time. 🙂
Till the year 2007, I hardly had any idea about this sweet pongal and the procedure of making the same. My sister-in-law had lovingly cooked this festive sweet when we visited her place after a day’s journey with our bag and baggage from Mangalore to Bangalore. Having done major unpacking stuff at the new rented house there, we headed to her sweet home for lunch. And the 5 course meal she served was a real feast to us. I liked this dessert that looked sort of semi kheer topped with the goodness of dry fruits like cashews, raisins and bites of coconut with floating ghee on it. I jotted down the recipe in my memory as my sister-in-law interestingly briefed it.
Since then this divine tasting sweet pongal is my festive sweet on Sankranti. The recipe actually has rice, moong dal and jaggery as main ingredients, where rice and moong dal are pressure cooked till mushy and then continued cooking in jaggery syrup.
Also noteworthy: The jaggery should be cooked with less water (1/4 cup for above measurements) till it thickens a bit after the bubbling stage. Also the sweet pongal should be like kheer when you prepare it initially, it solidifies with time and you can obtain the spooning consistency when you eat.
You cannot stop eating this yummiest, flavorful rice on that big day. WISH YOU ALL A VERY HAPPY SANKRANTI in advance.