Easy Thai Jasmine Brown Rice Sweet Pongal (Pressure Cooker)
1 hour 15 minutes
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About Easy Thai Jasmine Brown Rice Sweet Pongal (Pressure Cooker)
Craving the warm, comforting hug of Sweet Pongal but short on time? This easy and healthier recipe delivers authentic flavor in a fraction of the time using Thai Jasmine Brown Rice and the magic of a pressure cooker or electric rice cooker.Fragrant brown rice and moong dal simmer to perfection with aromatic cardamom, saffron, and the rich sweetness of powdered palm sugar. It's the perfect quick fix for busy weeknights or a delightful treat for special occasions.A final flourish of ghee-roasted cashews and raisins adds a festive crunch and elevates this simple dish to something truly special. Experience the true taste of Sweet Pongal without the fuss!
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Recipe Time & More
Prep15 minutes
Cook1 hour
Total1 hour 15 minutes
Ingredients
For the Pongal
- 2 cup Thai Jasmine Rice brown
- 1 cup Mung Bean split yellow lentils, yellow
- 5 cup Water
- 5 Cardamom Pods
- 1 pinch Saffron Strands (optional)
- ¾ cup Palm Sugar powdered
- 1 cup Milk
Instructions
- Rinse the Thai Jasmine Brown Rice and yellow moong dal in a fine-mesh sieve until the water runs clear. This removes excess starch and ensures a fluffier Pongal.
- Combine the rinsed rice, dal, water, cardamom pods, saffron (if using), and powdered palm sugar in a pressure cooker or electric rice cooker.
- Mix the ingredients well to ensure even cooking.
- If using a pressure cooker, cook on high pressure for 3 whistles, then reduce heat to low and cook for 10 minutes. Allow the pressure to release naturally. If using an electric rice cooker, cook according to the manufacturer's instructions for brown rice.
- Once the rice and dal are cooked, gently mash them with a potato masher or the back of a spoon. Add the milk and stir until well combined. This creates a creamy, porridge-like consistency.
- In a separate small pan, heat the ghee over medium heat. Add the cashews and raisins and sauté until the cashews turn golden brown and the raisins plump up. This tempering adds a rich aroma and a delightful crunch to the Pongal.
- Pour the tempered cashews and raisins over the Pongal and mix gently. Serve warm and enjoy!
Recipe Notes
Good To Know
- For an extra creamy texture, mash the cooked rice and moong dal mixture thoroughly while still hot before adding milk and palm sugar—this helps mimic the traditional velvety pongal consistency even with brown rice.
- If you prefer a fully plant-based version, substitute dairy milk with thick coconut milk and use coconut oil in place of ghee for tempering; this will complement the jasmine rice's aroma and add a subtle Thai twist.
- To enhance the festive crunch, try adding toasted shredded coconut or pumpkin seeds along with cashews and raisins during tempering for an added layer of texture and flavor.
Expert Tips
- Rinse the rice and dal well to remove excess starch, resulting in a fluffier pongal.
- Adjust the sweetness according to your preference by adding more or less palm sugar.
- For a richer flavor, roast the dal lightly before cooking.
Storage Instructions
- This pongal keeps well in the refrigerator for up to 3 days; reheat gently with a splash of milk or coconut milk to restore its creamy consistency before serving.
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Recipe Nutrition
Calories: 389kcalCarbohydrates: 42gProtein: 4gFat: 23gPolyunsaturated Fat: 6.9gMonounsaturated Fat: 13.8gCholesterol: 2mgSugar: 27g
Neeru Srikanth
Articles: 43
5 Comments
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This looks fantastic! Appreciate the share.
Absolutely scrumptious! Thanks for the recipe.
Absolutely fantastic! Thanks for the recipe.
Looks so delectable! Thanks for posting.
Looks incredible! Thanks for the details.