Aval Sakkari Pongal / Poha Sweet Pongal

I am posting some easy and regular pongal recipes this year in my blog.  Aval pongal is one which i normally used to make during navarathiri. This follows the same process as of the sakkari pongal.
Poha is becoming popular now-days and more recipes are made with it. So with not much introduction i am getting on to the recipe. Aval pongal can be made with or without moong dal. Both tastes good.

Aval Sakkarai Pongal / Poha Sweet Pongal Recipe - Ingredients:
Cooking time - 15 mins / Recipe Cuisine - South Indian / Recipe Category - Sweet

Aval/Poha (Flattened rice flakes) - 1 cup
Moong dal - 1/4 cup
Jaggery - 3/4 cup or Jaggery syrup - 1 cup
Coconut pieces - 1 tblsp
Cardamon powder - a pinch
Cashews - 10 broken
Raisins - 15
Ghee -  1 tsp for frying + 1 tblsp
Milk - 2 tblsp

Method:
1. Dry roast the moong dal and pressure cook it until mushy. Mash it up and keep ready.

 

2. Melt the jaggery in hot water and bring to boil  until all lumps gets dissolved.

 

3. Switch off and strain to remove impurities.

 

4. Roast the cashews, raisins and coconut pieces in little ghee till golden brown and set aside.
5. Add the prepared jaggery syrup to mashed dal and mix it well till the dal blends well with jaggery.

 

6. Mean while soak  poha in water for 3 mins until soft and add it to the dal and jaggery mix. Let it boil for 3 mins.

 

7. Stirr well till it reaches a semi thick consistency . Then add milk and cardamon powder. Finally add cashews,raisins and coconut pieces and give a stirr.

 

Reserve a little to garnish. Pour the remaining ghee and serve hot.

Notes:

• I used the dark velam to get the brown colour. I like it that way. You can also use the round velam.
• You can enhance the taste by adding saffron also. If so soak it in the milk and add it finally.
• Switch it off when it is in a semi thick consistency as it will tend to become thick when it is cooled down.