Dhoodha Pongolu (Sweet Pongal) is a sweet dish made out of rice, milk, sugar and moong dhal. It has a pudding like consistency and is usually prepared as main nivedyam in GSB Konkani temples during the month of Dhanu (as per Malayalam calendar that is mid December to mid January). You can also prepare pongolu with jagerry as well. For this you do not require milk. The rest of the preparation is same as in dhoodha pongolu.
Ingredients
- You need 1 cup of raw rice usually unakalari or payasam ari preferred
- ½ cup moong dhal
- 2 ½ liter milk
- 1 ½ liter water
- 1 cup sugar
- 8 -10 numbers cardamom. Use it powdered
- 50 g ghee (I use homemade ghee as it has more flavor and taste)
Method
Wash and keep rice and moong dhal aside. In the meantime pour milk and water into a flat bottom vessel and keep for boiling.
Once the milk starts to boil add rice and moong dhal to it and mix well with a spatula.
Leave for sometime till the rice and dhal gets cooked. Lower the flame and keep it closed for 10 to 15 minutes. Do not forget to stir in between or else the rice and dhal may stick to the bottom.
Once the rice and dhal gets cooked (you will see that the quantity of milk has reduced) add sugar and 1/4th of the ghee to it.
Mix gently but thoroughly. Lower the flame and keep repeating the procedure of adding the ghee little by little. Do not forget to keep stirring.
In the mean time smear a plate with ghee and keep aside.
Once the mixture is ready you will see that it will start leaving from the sides. Add powdered cardamom and mix well. It will be of a pudding consistency. It is now time to switch of the flame. See that you do not over-roast it.
Pour the pongolu to the plate smeared with ghee and spread it with the spatula on to the plate uniformly.
Once it cools down cut it into square or diamond pieces. Your dhoodha pongolu (Sweet Pongal) is ready to be served
Serve warm/cold.
Shelf life of Dhoodha Pongolu (Sweet Pongal) – One day. But if you refrigerate it will stay for 2 – 3 days more. The refrigerated pongolu is more tastier
Tips
Do not add sugar to milk before adding rice as the rice will not cook properly. Sugar has to be added only after the rice is cooked.
Once the mixture starts to leave the sides of the vessel and you get a pudding consistency then make sure you switch of the flame. Do not over roast it.
This the traditional way of preparation of the dhoodha pongolu. You can add banana pieces, cashews, badam and dates to increase its richness and flavor. If you are adding banana use the Kerala variety ripe nendran one and add it along with the rice and moong dhal during cooking. The other nuts I would prefer you add it in the end after roasting them in ghee as you do for garnishing.
