Sweet Pongal (Sakkarai Pongal)

Introduction

Sweet Pongal — the golden blend of jaggery, rice, and ghee — tastes divine when cooked in a sturdy stainless steel vessel. The Mahaa Multi Kadai gives it the perfect slow-cooked texture.

Ingredients

• Raw rice – ½ cup

• Moong dal – ¼ cup

• Jaggery – ¾ cup (melted in ¼ cup water)

• Ghee – 3 tbsp

• Cardamom powder – ¼ tsp

• Cashew nuts – 8–10

• Raisins – 8–10

• Water – 2 cups

Method

1. Roast: In your Mahaa Multi Kadai, dry roast moong dal until aromatic.

2. Cook: Add rice and water; cook until soft.

3. Sweeten: Stir in melted jaggery syrup, cardamom, and 2 tbsp ghee. Cook till thick.

4. Garnish: Fry cashews and raisins in remaining ghee using a Mahaa Fry Pan, mix into Pongal.

Mahaa Tip

Always add jaggery syrup after rice is fully cooked — this keeps the grains intact and glossy.