Sweet Pongal – Kesari Bhaath


  • 1 cup raw rice
  • 1/2 cup green gram dhal
  • 1 cup milk
  • 2 1/2 cups water
  • 3 cups jaggery powdered
  • 4 tbsp ghee
  • 2 tbsp cashewnuts
  • 2 tbsp raisins
  • 5 cardamoms powdered
  • 2 cloves powdered
  • 1 small piece nutmeg grated or powdered
  • A pinch of saffron


  • Roast dry the green gram dhal for a couple of minutes.
  • Cook the rice and green gram dhal with 2 1/2 cups of water and 1 cup milk in the microwave and set aside.
  • Dissolve the jaggery in 3/4 cup water and cook on a low heat till the jaggery melts.
  • Strain the jaggery to remove the dirt.
  • Put the syrup once more on the heat and stir till it becomes slightly sticky.
  • Add the cooked rice and dhal.
  • Heat the 4 tbsp ghee.
  • Fry the cashewnuts and raisins and add to the pongal.
  • Add the powdered cardamoms,cloves nutmeg and saffron.
  • Mix well.
  • Serve hot.

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