Hare Krishna Sweet Pongal is a South Indian sweet rice dish made with jaggery, ghee, and nuts.
This traditional offering is often prepared during festivals, especially during Pongal, and is a favorite offering to Krishna.
Serving Suggestions
Hare Krishna Sweet Pongal can be enjoyed with:
- Nuts: Garnish with roasted cashews and raisins for added richness.
- Cardamom: Sprinkle extra cardamom powder for a burst of flavor.
These serving suggestions enhance the taste of meals and foster a sense of community and togetherness when shared with fellow devotees.
Recipe Yield
This recipe makes approximately 4 servings. Serve it warm for the best taste and texture.
PrintSweet Pongal Recipe
Hare Krishna Sweet Pongal is a rich and comforting dessert, inspired by the principles of bhakti yoga. This pongal recipe uses rice, jaggery, and ghee to create a sweet and flavorful dish that can be enjoyed at any time of day. In the tradition of Gaudiya Vaishnavism, preparing and offering food to Krishna is an act of love and devotion, known as bhakti. Each dish is prepared with care, mindfulness, and a pure heart, making it not just a meal but a spiritual offering.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Category: Desserts & Sweets
- Method: Simmering
- Cuisine: South Indian
- Diet: Vegetarian
Ingredients
For the Pongal:
- 1/2 cup raw rice (100g)
- 1/4 cup split moong dal (50g)
- 1/2 cup grated jaggery (100g)
- 1/4 cup ghee (60 ml)
- 1/4 teaspoon cardamom powder
- A few strands of saffron soaked in 2 tablespoons warm milk
- 2 tablespoons chopped cashews
- 2 tablespoons raisins
Instructions
- Cook the Rice and Dal: In a heavy-bottomed pan, dry roast the split moong dal until it turns golden and aromatic. Add the rice and rinse well. Combine the rice, dal, and 2 1/2 cups of water in a pressure cooker. Cook until the rice and dal are soft and mushy.
- Prepare the Jaggery Syrup: In a separate pan, melt the grated jaggery with a little water over low heat until it dissolves completely. Strain the syrup to remove any impurities.
- Combine the Ingredients: Add the jaggery syrup to the cooked rice and dal mixture. Stir well and cook on low heat until the mixture thickens. Add ghee, cardamom powder, and saffron milk. Mix until well combined.
- Fry Nuts and Raisins: In a small pan, heat a tablespoon of ghee and fry the chopped cashews and raisins until golden. Add them to the sweet pongal and mix well.
- Serve Warm: Serve the sweet pongal warm with your favorite side dish.
Notes
- Variation: Add a tablespoon of grated coconut for extra richness.
- Storage: Store any leftover sweet pongal in an airtight container in the refrigerator for up to two days. Reheat before serving.
Nutrition
- Serving Size: 1/2 cup
- Calories: 300 kcal
- Sugar: 25g
- Sodium: 50mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 20mg