2017 !!! New year, New thoughts, New innovations in cooking for the first ever festival is how my year started off. As the year rolled in, my food thoughts were revolving around the Sankranti festival which usually falls on January 14th. Though ven pongal and sweet pongal are the traditional food which gets prepared at every South Indian’s home, I was looking for some variations. Not only me, this happens in every food blogger’s mind perhaps who inspires others to cook setting herself as an example. Likewise, I used up rice flakes and called it as poha sweet pongal which exactly resembles the original. The pictures below justify the same right??
Poha sweet pongal has all the basic ingredients that a pongal recipe calls for. Say split green gram lentils, jaggery and ghee. Only twist here is: thick rice flakes are used as substitute to RICE. This substitution actually brings down the overall cooking time as rice flakes don’t need much time to cook.
The nutty aroma of lentils, sweetness of jaggery, dripping ghee and crunchy nuts like cashews elevate the deliciousness of sweet pongal and make the festival to be remembered for it’s crazy feast.