Aval Sakkarai Pongal / Poha Sweet Pongal is an easy alternate to the regular sakkarai pongal made during sakkarai pongal.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Course: Dessert
Cuisine: Indian
Servings: 2
Ingredients
For Jaggery Syrup
¾CupJaggeryPowdered
½CupWater
aPinchEdible Champor
3Cardamom
For Cooking dal
¼CupGreen Gram Dal
1CupWater
For Soaking Aval/Poha
1CupPoha
¾CupWater
Other Ingredients
2TablespoonGhee
15Cashew
AGenerous PinchSalt
⅓CupMilk
Instructions
Add in water and jaggery in a bowl and heating them. Add in Edible Champor and Cardamom. When the jaggery dissolves completely switch off the flame.
Cool down the mixture and drain for any impurities.
In another pan dry roast moong dal until nice aroma comes out.
Add in water until the dal cooks soft. Switch off the flame and set aside.
Add in Poha and water into a bowl and set aside for 10 minutes.
Heat ghee in a wok. Saute the cashews until golden brown. Remove them from ghee and set them aside.
In the same ghee add the soaked poha and saute them.
Add in cooked dal mixture, Milk, Jaggery syrup.
Cook until the mixture reaches the pongal consistency.
Switch off the flame and garnish with the roasted cashews and serve them.
Notes
The Pongal thickens over time. So switch off the flame when the contents are a little watery.
I have used Cows milk so i have added it along with jaggery syrup and cooked it. If using coconut milk add it at the end and cook only for few minutes.
Dal can also be pressure cooked and used.
I have used thick variety of Chamba Aval. If using thin variety there is no need to soak in water.