Sweet Pongal

Preparation:

• Rinse 1 cup of Mapillai Samba rice thoroughly under cold water. Soak the rice in water for about 10 minutes to help it cook evenly.
• Grate ½ cup of jaggery. You can use organic jaggery for a more authentic taste. If jaggery is unavailable, a natural sugar substitute can be used.
• Grate 2 tablespoons of fresh coconut. Fresh coconut adds a lovely aroma and texture to the dish.

Cooking Process:

• In a pressure cooker or a heavy-bottomed pan, add 1 cup of soaked Mapillai Samba rice and 3 cups of water. Cook it until the rice is soft and well-cooked. If using a pressure cooker, cook for 2-3 whistles, then let the pressure release naturally.
• In a separate pan, heat 2 tablespoons of ghee over medium heat. Add the cashews and raisins and fry them until they turn golden brown. This step adds a nice crunch and flavour to your Sweet Pongal.
• Once the cashews and raisins are fried, add the grated jaggery to the pan. Stir until the jaggery melts completely. Then add a pinch of salt to balance the sweetness. Add ½ teaspoon of cardamom powder and a touch of nutmeg (optional) to enhance the fragrance.
• Add the cooked Mapillai Samba rice into the pan with the jaggery and spice mixture. Mix gently to ensure the rice absorbs all the sweet and fragrant flavours.
• Add the fresh grated coconut and mix it well into the rice. Stir everything together for 2-3 minutes, ensuring the rice and jaggery are fully combined.

Plating:

• Serve the Sweet Pongal hot, garnished with extra fried cashews and raisins for an added crunch and a rich, festive look.

Serving Suggestions:

• Enjoy this traditional South Indian Dessert during Festivals like Pongal, Diwali, or as a delicious offering on auspicious occasions. This dish is also perfect for Holi Recipes, bringing sweetness to the celebration.
• Pair with a cup of hot tea or serve as a side dish with other South Indian meals.
• You can also serve it with a dollop of coconut milk for added creaminess.

Pro Tips:

• For a vegan dessert version, substitute the ghee with coconut oil or any other plant-based oil.
• For extra flavour, you can lightly roast the Mapillai Samba rice before cooking it to bring out a nutty aroma.
• If you want a richer flavour, add a few saffron strands during the cooking process.