Traditional South Indian Bellam Pongali Recipe

Ingredients

  • 1 cup of Rice
  • 1/2 cup of Moong Dal
  • 2 cups of Jaggery
  • 4 cups of Water
  • 2 tablespoons of Ghee
  • 1/2 cup of Milk
  • 1/4 teaspoon of Cardamom Powder
  • 10 Cashew Nuts
  • 10 Raisins

Steps and instructions

  1. Wash and soak the rice and moong dal together for 30 minutes.
  2. In a heavy bottomed pan, boil the water.
  3. Add the soaked rice and dal to the boiling water. Cover the pan and cook until the rice and dal are well cooked and soft.
  4. Meanwhile, melt the jaggery with a little water in a separate pan, then strain it to remove any impurities.
  5. Once the rice and dal mixture is cooked, add the melted jaggery. Stir well and cook for another 10 minutes.
  6. In a separate pan, heat the ghee and fry the cashew nuts and raisins until golden brown.
  7. Add the fried cashew nuts, raisins and the ghee to the rice and dal mixture. Stir well.
  8. Add the milk and cardamom powder. Mix well and cook for another 2-3 minutes.
  9. Remove from heat and serve hot.

Tools for making

  • Heavy Bottomed Pan - A pan with a thick base that helps distribute heat evenly and prevent food from burning.
  • Separate Pan - A pan to melt the jaggery and fry the cashew nuts and raisins.
  • Strainer - Used to strain the melted jaggery to remove impurities.
  • Stirring Spoon - A spoon or ladle to stir the rice and dal mixture and to mix the ingredients.

Recipe variations

  • Add a handful of crushed nuts (such as almonds, pistachios, or cashews) for added crunch and flavor.
  • Include a pinch of saffron strands soaked in warm milk to give the pongali a beautiful golden color and aromatic flavor.
  • For a healthier version, use brown rice instead of white rice.
  • Replace jaggery with sugar or honey for a different sweetening option.
  • Add grated coconut to enhance the texture and taste.
  • Include a teaspoon of ghee-roasted cumin seeds for an earthy and savory twist.
  • For a vegan option, substitute ghee with coconut oil or any other plant-based oil.
  • Add a dash of nutmeg powder to elevate the flavors.
  • Incorporate mashed bananas or ripe mango pulp for a fruity twist.
  • For a spicier version, add finely chopped green chilies or a pinch of red chili powder.

Recipe overview

Bellam Pongali, also known as Sweet Pongal, is a traditional South Indian dessert made primarily from rice, jaggery, and moong dal. This creamy and delicious dish is often prepared during festivals and special occasions. It strikes a perfect balance between sweetness from jaggery, richness from ghee, and a hint of spice from cardamom. With fried cashews and raisins adding a delightful crunch, this dessert is truly a treat for the senses. The process of making Bellam Pongali involves boiling rice and dal, melting jaggery, and combining everything with ghee-roasted nuts and raisins. It might sound complex, but it's actually quite straightforward. Follow the step-by-step instructions below to create this festive dish!

Common questions

  1. How long does it take to cook Bellam Pongali?
    The total cooking time for Bellam Pongali is approximately 45 minutes.
  2. Can I use any type of rice for this recipe?
    Yes, you can use any variety of rice for making Bellam Pongali.
  3. Is it necessary to soak the rice and dal?
    Yes, soaking the rice and dal for 30 minutes helps in cooking them evenly and ensures a softer texture.
  4. Can I substitute jaggery with sugar?
    Jaggery gives a distinct flavor to Bellam Pongali, but if you don't have it, you can substitute it with an equal amount of sugar.
  5. What can I use instead of ghee?
    Ghee adds a rich flavor to the dish, but you can substitute it with clarified butter or vegetable oil if desired.

Serving dishes and utensils

  • Pan - A heavy bottomed pan for cooking the rice and dal mixture.
  • Separate Pan - A separate pan for melting the jaggery and frying the cashew nuts and raisins.
  • Strainer - To strain the melted jaggery and remove any impurities.
  • Spatula - For stirring and mixing the ingredients.
  • Measuring Cup - To accurately measure the quantity of rice, dal, jaggery, and water.
  • Measuring Spoons - To measure the quantity of ghee, cardamom powder, and other spices.
  • Serving Bowls - To serve the Bellam Pongali.

Origin stories

Bellam Pongali, or sweet Pongal, is a traditional South Indian dish often prepared during the harvest festival of Makar Sankranti. Its name is derived from the Telugu words 'Bellam' meaning jaggery, and 'Pongali' meaning to boil over, symbolizing abundance and prosperity. The ritual of making Pongal during the festival signifies the thanksgiving to the Sun God and nature for their bounty. A special earthen pot is used for cooking Pongal, and it is considered a good omen when the milk boils over, as it is a sign of prosperity for the coming year. While this dish is a festive delicacy, it is also served as a dessert at weddings and other celebratory occasions because of its sweetness and the good luck it brings.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.