Quinoa Sweet Pongal

Happy Sankranthi to all in advance.

 

Savory and sweet pongals are commonly prepared in south Indian kitchens on the occasion of Sankranthi / Pongal. Both the dishes are prepared using rice and moong dal, usually in a ratio of 2:1. I prepared a sweet version using quinoa today. However for a traditional version, replace quinoa with rice and proceed as directed. Poha, cracked wheat, rava, oats, barley or millet can also replace quinoa for other interesting variations of this dish.

 

Ingredients: (2 servings)

1/4 cup quinoa

2 tbsp. moong dal

3/4 cup water

1/2 cup milk

6 - 8 tbsp. powdered jaggery

1/4 tsp ground cardamom

A pinch of edible camphor

1 - 2 tbsp. ghee

1 tsp cashews

1 tsp raisins

 

Method:

1. Dry toast moong dal in a small saute pan until you start to notice the aroma.

2. Wash quinoa with water twice and drain.

3. Add quinoa, moong dal and water to a pressure cooker and cook until soft. Alternatively they can be cooked in a sauce pan, adding water as needed.

4. Remove the cooked quinoa-moong mixture and mash it with the back of a ladle to turn it into a mushy mixture.

5. Add the cooked mixture and milk to a sauce pan, preferably a non stick one and bring it to a boil. Then add the powdered jaggery and cook until it incorporates into the mixture. Continue to cook for 3 -4  minutes. Finally add cardamom powder and edible camphor to the cooked pongal, give it a stir and turn off the stove.

6. In a small pan, toast cashews and raisins in ghee and add it to the pongal, mix and serve. 

Note:
1. Usually I buy jaggery only if it is clean and so I add it directly to dishes without any problems. If you notice that the jaggery that is going to be used has any impurities, add it to plain water / boiling water and let the jaggery melt. Filter it and then use it in the recipe as needed.
2. Pongal thickens after cooling and so if the mixture appears thick while cooking, add some more milk.
3. Don't skip the edible camphor if you have access to it. It gives that divine, characteristic aroma to a sweet pongal dish.

If you are looking for other sweet pongal ideas, here are some from my kitchen.

Sweet Pongal (Dry version)

Kalkandu Sadam
Theepi pongali / Sweet Pongal (Sugar version)

 This goes to the following events.
1. BM#36 under the theme "Pongal Dishes"
2. Srivalli's "Kids' Delight" event, hosted by Sandhya this month, with the theme "Cooking with Whole Grains"

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