Aval pongal | Poha Sweet Pongal

Aval Pongal | Aval Sakkarai Pongal | Aval sweet Pongal | poha Pongal | Aval inipu Pongal | poha sweet Pongal recipe with step-by-step pictures and video recipe. Check out the Aval Pongal recipe and If you like the video pls SUBSCRIBE to my channel

Aval Pongal | Aval Sakkarai Pongal | Aval sweet Pongal | poha Pongal | Aval inipu Pongal | poha sweet Pongal is a quick and tasty Indian sweet prepared  Aval and jaggery. Traditionally chakkarai Pongal is prepared with rice here is a version with poha. Indian dessert pudding with poha is a yummy way to finish leftover cooked dal. It can be prepared for  kannum Pongal/ mattu Pongal/ Ugadi and offered as naivedyam/prasad.

What kind of Flattened rice should I use for Pongal?

Always use thick flattened rice as it helps for perfect Pongal texture. Avoid thin poha. I have used white Aval but you can also use red; adjust the water accordingly. Washing the Aval in colander helps to drain excess water.

Can I use leftover cooked dal for Pongal?

Yes, you can use plain leftover dal for making Pongal but heat it first and add. Avoid adding thick dal as might turn lumpy. Make sure dal is warm and slightly runny.

Can I reduce Jaggery?

Yes, adjust the jaggery according to your taste. You can also use Karupatti, sugar, or sugar candy instead of jaggery.

Should I filter jaggery?

If jaggery has impurities prepare jaggery water, filter, and make Pongal.

Do I need this much ghee?

Ghee enhances Pongal flavor. You can adjust according to your taste.

Pongal recipes | bhogi recipes | kannum Pongal recipes

Pongal varieties

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Aval Pongal

Sakkarai pongal recipe

5 from 2 votes

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Ingredients

• ½ cup ghee
• 12 cashews
• 2 tablespoon raisins
• 2 cups thick Aval | poha
• 4 cups hot water
• ¾ cup cooked moong dal
• 2 cups jaggery
• ¼ teaspoon cardamom powder
• Pinch of Edible camphor

Instructions

• Firstly cook moong dal mushy and keep aside
• Measure and take 2 cups of Flattened rice in a colander. Wash and drain the water
• Add 3 tablespoon of ghee in a heavy-bottomed pan and heat
• When ghee is hot add cashews and mix well
• Furthermore, add  raisins and roast till cashews turn golden brown
• Turn off the stove and transfer
• Add flattened rice and give a quick saute
• Furthermore, add 3 cups of boiling water and cook for 4-5 minutes; till flatted rice cooks mushy
• Add 1 tablespoon of ghee and give a quick mix
• Furthermore, add cooked moong dal and mix well
• Add 1 cup of hot water and give a quick mix
• Add powdered jaggery and mix well
• Cook for 7-10 minutes in low -medium flame
• Meanwhile, add cardamom powder and  remaining   ghee little by little;  mix well, and cook until jaggery melts and Pongal comes together
• Add roasted cashews and raisins; mix well
• Finally, add little edible camphor; turn off the stove and mix well

Video

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Notes

1. Use thick Flattened rice for Pongal as it gives the proper texture for Sakkara Pongal
2. Adjust the jaggery according to your taste
3. If jaggery contains impurities use 1 cup of water to prepare jaggery water. Filter and prepare Pongal
4. Ghee enhances the chakkarai Pongal flavor
5. adjust according to your preferences
6. Add very little edible camphor just before turning off the stove. Excess edible camphor might affect Pongal taste

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Ingredients

½ cup ghee

12 cashews

2 tablespoon raisins

2 cups thick Aval | poha

4 cups hot water

¾ cup cooked moong dal

2 cups jaggery

¼ teaspoon cardamom powder

Pinch of Edible camphor

How to make Aval Pongal with step by step pictures

• Firstly cook moong dal mushy and keep aside
• Measure and take 2 cups of Flattened rice in a colander. Wash and drain the water

• Add 3 tablespoon of ghee in a heavy-bottomed pan and heat

• When ghee is hot add cashews and mix well

• Furthermore, add  raisins and roast till cashews turn golden brown

• Turn off the stove and transfer

• Add flattened rice and give a quick saute

• Furthermore, add 3 cups of boiling water and cook for 4-5 minutes; till flatted rice cooks mushy

• Add 1 tablespoon of ghee and give a quick mix

• Furthermore, add cooked moong dal and mix well

• Add 1 cup of hot water and give a quick mix

• Add powdered jaggery and mix well

• Cook for 7-10 minutes in low -medium flame

• Meanwhile, add cardamom powder and  remaining   ghee little by little;  mix well, and cook until jaggery melts and Pongal comes together

• Add roasted cashews and raisins; mix well

• Finally, add little edible camphor; turn off the stove and mix well