Famous And Dessert South Indian Recipe For Aval Sweet Pongal

By Kanchana , Posted on 19/07/2020 - 2 Comments
Famous And Dessert South Indian Recipe For Aval Sweet Pongal

PREPARATION TIME

5m

COOKING TIME

10m

RATINGS

1.9 Average Ratings

COMMENTS

2 User Comments

Aval sakkarai pongal is a traditional pongal recipe and south indian recipe, Instead of rice you may also add aval for the sweet pongal, Including the addition of green cardamom gives a nice aroma and taste, it is a quick recipe with finely roasted moong dal.

Ingredients of Aval sweet pongal

1.50 cup Ava or poha
1.00 cup Moong dal
1.00 cup Organic cane sugar
5.00 no Cashew nuts
7.00 no Green cardamom

Aval sweet pongal

The key ingredient to prepare delicious aval sweet pongal,we need flattened rice or aval,organic cane sugar,green cardamom,moong dal or pasi paruppu and cashewnuts.

STEP : 1

The key ingredient to prepare delicious aval sweet pongal,we need flattened rice or aval,organic cane sugar,green cardamom,moong dal or pasi paruppu and cashewnuts.

Turn on the flame,place a normal pan,add a one and half cup of flattened rice or aval,dry roast till the raw smell goes away for few minutes.

STEP : 2

Turn on the flame,place a normal pan,add a one and half cup of flattened rice or aval,dry roast till the raw smell goes away for few minutes.

After heating and soak it in hot water for 3 to 5 minutes,untill the poha or aval gets soft and keep aside.

STEP : 3

After heating and soak it in hot water for 3 to 5 minutes,untill the poha or aval gets soft and keep aside.

Now in the same pan,dry roast the moong dal tillit turns golden rown colour and the raw smell goes away.

STEP : 4

Now in the same pan,dry roast the moong dal tillit turns golden rown colour and the raw smell goes away.

Separate the moong dal in a plate,after heat it up for few minutes,now wash it well and drain it for few minutes.

STEP : 5

Separate the moong dal in a plate,after heat it up for few minutes,now wash it well and drain it for few minutes.

Now transfer the roasted moong dal in a separate vessel and cook it enough water under ten to fifteen minutes till the moong dal get soft.

STEP : 6

Now transfer the roasted moong dal in a separate vessel and cook it enough water under ten to fifteen minutes till the moong dal get soft.

For time consuming,you can pressure cook the moong dal for two to three whistles to get soft,now add a pinch of salt in a boiling moong dal for quick boiling.

STEP : 7

For time consuming,you can pressure cook the moong dal for two to three whistles to get soft,now add a pinch of salt in a boiling moong dal for quick boiling.

Cook the moong dal till it turns to mushy,you can also add a little ghee or oill to avoid over flowing and mix it well.

STEP : 8

Cook the moong dal till it turns to mushy,you can also add a little ghee or oill to avoid over flowing and mix it well.

Now finely mash the green cardamom in a semi pieces or else you can use chotti elaichi powder for nice aroma.

STEP : 9

Now finely mash the green cardamom in a semi pieces or else you can use chotti elaichi powder for nice aroma.

Now add the mashed semi thick pieces green cardamom or cardamom powder into a boiling moong dal and mix it well.

STEP : 10

Now add the mashed semi thick pieces green cardamom or cardamom powder into a boiling moong dal and mix it well.

Now moong dal turns mushy,soft and switch off the flame,now you can mash it up well using laddle or fork spoon and set aside.

STEP : 11

Now moong dal turns mushy,soft and switch off the flame,now you can mash it up well using laddle or fork spoon and set aside.

Now take a separate vessel,add organic can sugar or brown sugar in a low flame or else use normal jaggery for the syrup.

STEP : 12

Now take a separate vessel,add organic can sugar or brown sugar in a low flame or else use normal jaggery for the syrup.

Add water upto immersing level and heat it up for few minutes,no consistancy is required to boil the brown sugar and let it boil.

STEP : 13

Add water upto immersing level and heat it up for few minutes,no consistancy is required to boil the brown sugar and let it boil.

Usually the colour of aval sweet pongal depends on the jaggery we use i.e dark brown or light brown,don't add more water to jaggery.

STEP : 14

Usually the colour of aval sweet pongal depends on the jaggery we use i.e dark brown or light brown,don't add more water to jaggery.

When the boil completes switch off the flame and strain the jaggery syrup to remove impurities,add the syrup into the rinsed and soaked aval and heat it up.

STEP : 15

When the boil completes switch off the flame and strain the jaggery syrup to remove impurities,add the syrup into the rinsed and soaked aval and heat it up.

Keep stirring it in medium flame for few minutes,the mixture should be in semi thick consistency method,if you prefer add a few tablespoon of ghee.

STEP : 16

Keep stirring it in medium flame for few minutes,the mixture should be in semi thick consistency method,if you prefer add a few tablespoon of ghee.

Now add the mashed moong dal into the mixture and mix it well and stir them for few minutes and let it boil.

STEP : 17

Now add the mashed moong dal into the mixture and mix it well and stir them for few minutes and let it boil.

You can add the dry roasted cashewnuts,raisins and dates if you prefer,now our sweet aval pongal is ready to serve now.

STEP : 18

You can add the dry roasted cashewnuts,raisins and dates if you prefer,now our sweet aval pongal is ready to serve now.

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Comments (2)
Himanshu Shukla Himanshu Shukla
This recipe is different from others , this new recipe is too sweet and good taste. It's taste is marvelous, because i use some ingredients and it more tasty. I like this recipe too much..
Ureanitha T Ureanitha T
It is a different pongal I never heard back, this new recipe is too good, it's taste is marvelous, already i ate rava puttu but it's taste 10times more than the rava puttu