Aval Pongal | Poha Sakkarai Pongal

Aval Pongal or Poha/flattened rice Pongal is a sweet dish and a variation of the traditional Pongal. It is made during the month of January in Tamilnadu to celebrate Pongal festival.This is a four day long harvest festival and is celebrated with great enthusiasm.Pongal festival is a way to thank the mother nature for providing us with food.

Aval pongal is made with poha and moong dal cooked together in jaggery syrup.It tastes best when served warm and topped wit ghee.We had a wonderful desert after dinner tonight and everyone at home loved it.

I have few more Pongal recipes on my blog-Ven Pongal ,Sweet Pongal and Rava Pongal.

Blogging Marathon#60
Theme-Festival Recipes
Dish-Aval Pongal
Source–Here

Ingredients:
1 cup aval/poha/flatten rice
1/4 cup split yellow moong dal
1 cup jaggery
2 tablespoon ghee/clarified butter
1/4 cup dried nuts(almonds,cashew nuts,raisins)
1/2 teaspoon cardamom powder
1/4 cup milk
1/2 cup water

Method:
Wash and soak the aval in enough water just to cover them for 3-4 minutes.
In a mixing bowl add jaggery and 1/2 cup of hot water. Dissslove the jaggery in water.Strain the jaggery water and let it cook until it starts boiling.Add cardamom powder in it and set aside.
Heat ghee in a pan and fry the dried nuts.Drain and keep them aside.
Wash and cook the moong dal in one cup water for 2 whistles in pressure cooker.
Once done open the lid and mash the dal with the back of ladle or spoon.
To the same ghee that we used for frying the nuts add the mashed dal and slowly roast it for 5-7 minutes.Add the soaked poha.
Now add the jaggery syrup ,milk and let it cook for few minutes.
Add the fried nuts and mix well until combined.

Serve warm.

Enjoy!!

Serve-4 Cooking time-20 minutes

Check out the Blogging Marathon page for the other Blogging Marathoners doing BM#60