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AVAL SAKKARAI PONGAL
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5 from 1 vote

Aval Sakkarai Pongal | Poha sweet Pongal

Aval Sakkarai Pongal or Poha sweet Pongal is prepared with the red rice poha sweetened and cooked with jaggery and moong dal.
Prep Time10 mins
Cook Time25 mins
Total Time35 mins
Course: Dessert
Cuisine: Indian
Servings: 4
Calories: 194kcal
Author: sharmila kingsly

Ingredients

  • ½ cup Aval / Poha
  • 3 tbsp Moong Dal
  • 3 cups Water
  • ½ cup Jaggery
  • Edible Camphor big mustard size
  • 3 Cardamom pods
  • 2 tbsp Ghee
  • 5 Cashew nuts
  • ¼ cup Milk

Instructions 

  • Wash and soak the Poha in water for 10 mins. Then drain the water and set aside.
  • Dry Roast the moong dal until a nice aroma comes. Allow it to cool down.
  • Wash the moong dal and then cook in water until its completely mashed.
  • Add the Jaggery in ½ cup of water, cook till the jaggery is completely dissolved in water, switch of strain the impurities and set aside.
  • Once the moong dal is cooked add in the poha and continue cooking in the same vessel.
  • To this add in the Jaggery water and mix well. Next add in the edible camphor and crushed cardamom pods.
  • Keep cooking until the Pongal consistency is reached, now add in the ghee and cook for another 5 min. Finally add in the milk and switch off the flame. Roast the cashew nuts and raisins (if using) until golden in ghee and set aside. The garnish it with ghee roasted cashew nuts to the Pongal. Serve hot.

Notes

  • The Pongal tends to get thick milk after you switch off so add the milk will make it rich and bring the right consistency.
  • Use boiled and hot milk.
  • You can also use coconut milk.
  • You can also cook the moong dal in pressure cooker.

Nutrition

Calories: 194kcal | Carbohydrates: 26.1g | Protein: 2.8g | Fat: 8.5g | Saturated Fat: 4.9g | Cholesterol: 18mg | Sodium: 62mg | Potassium: 11mg | Fiber: 1.2g | Sugar: 6.5g | Calcium: 24mg
Keyword Aval Sakkarai Pongal, Poha sweet Pongal
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