Barley sweet pongal

Barley Sweet Pongal

HOW TO MAKE BARLEY SWEET PONGAL | BARLEY SAKKARA PONGAL AT HOME

Sweet Pongal | Sakkarai Pongal | Chakkara Pongal is usually made in South India during Pongal festival which is usually known as Makar Sankranti in northern parts of India. Traditionally it is made in a mud pot or a brass/copper vessel using freshly harvested rice.

Rice and moong dal is cooked together and mixed with jaggery syrup. A generous amount of ghee is added along with roasted nuts and cardamom and is offered to God as naivedyam.

In this recipe barley is added as a substitute for rice. Barley is a healthy alternative to rice. When cooked barley is chewy and has a bite to it.

Click here for Sweet Pongal | Sakkarai Pongal recipe.

HOW TO MAKE BARLEY SWEET PONGAL AT HOME

Barley sweet pongal
Barley sweet pongal

Cooking instructions with step by step pictures

Wash roasted moong dal and barley rice several times in water. In a pressure cooker add barley rice, dal, cardamom pods, water and cook in medium flame for 5 to 6 whistles. Simmer for 5 minutes. Let the pressure release naturally.

In a kadai take the jaggery, add 1/4 cup of water and boil it till the jaggery is dissolved. You can adjust the amount of jaggery for your taste. If you want a sweeter pongal, add jaggery accordingly.

Once the jaggery is dissolved, strain it through a metal strainer to remove the impurities and keep it aside.

Once barley and dal is cooked, mash it with the back of the ladle to make it slightly mushy. If it looks dry you can add half a cup of hot water or milk and mash it.

Now add the jaggery syrup and mix well and simmer for 5 minutes.

Add milk at this stage and simmer for 5 mins. Adding milk now is optional. It gives a wonderful texture to the pongal. 

In a pan, add ghee and roast cashews and raisins. Add them to the pressure cooker and mix well.

Serve barley sweet pongal hot !!

Barley sweet pongal

Barley Sweet Pongal

Dr. Monica
Barley sweet pongal – a guilt free warm dessert is a soul soother made with barley rice, moong dal, jaggery and desi ghee.
Prep Time 5 mins
Cook Time 25 mins
Course Dessert
Cuisine Indian
Servings 3
Calories 150 kcal

Ingredients
  

  • ½ cup barley rice
  • ¼ cup roasted moong dal
  • 2 cups water
  • ½ cup milk
  • 1 cup jaggery
  • 3 tbsp ghee
  • 2 green cardamom pods
  • 10 to 12 cashews
  • 10 to 12 raisins

Instructions
 

  • Wash roasted moong dal and barley rice several times in water. In a pressure cooker add barley rice, dal, cardamom pods, water and cook in medium flame for 5 to 6 whistles. Simmer for 5 minutes. Let the pressure release naturally.
  • In a kadai take the jaggery, add 1/4 cup of water and boil it till the jaggery is dissolved. You can adjust the amount of jaggery for your taste. If you want a sweeter pongal, add jaggery accordingly.
  • Once the jaggery is dissolved, strain it through a metal strainer to remove the impurities and keep it aside.
  • Once barley and dal is cooked, mash it with the back of the ladle to make it slightly mushy. If it looks dry you can add half a cup of hot water or milk and mash it.
  • Now add the jaggery syrup and mix well and simmer for 5 minutes.
  • Add milk at this stage and simmer for 5 mins. Adding milk now is optional. It gives a wonderful texture to the pongal. 
  • In a pan, add ghee and roast cashews and raisins. Add them to the pressure cooker and mix well.
  • Serve barley sweet pongal hot !!

Notes

  • Always roast moong dal till aromatic before cooking. For roasting moong dal heat a pan and dry roast it on a low flame till it becomes aromatic and starting to become golden brown. It should not change colour. Switch off the stove and shift to another container to stop the cooking process.
  • You can increase or decrease the amount of jaggery according to your preferance.
  • If you feel that the sweetness is not enough after adding the jaggery syrup, you can add powdered jaggery in that stage if you do not have extra jaggery syrup.
  • Please do not reduce the amount of ghee as ghee gives a wonderful flavour and maintains the consistency of the dish.
  • Few recipes use edible camphor – go ahead and add it if you like the smell of the camphor.
  • Barley and dal has to be thoroughly cooked before adding jaggery syrup as they tend to become hard on adding the syrup.
  • Always serve barley sweet pongal hot or warm as it tends to harden on cooling.
  • Barley has a slight slimy texture after cooking. 
Keyword Barley, Indian desserts, Indian sweets, Sweet pongal

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