Sweet Pongal with Rose Chikki

Sweet Pongal with Rose Chikki


    ½- ¾ cup split skinless green gram

    1 cup rice, soaked

    ¼ cup fresh rose petals

    ½ cup chopped jaggery

    3 cups milk

    ¼ cup ghee

    A pinch saffron strands

    ½ tsp green cardamom powder

    ½ tsp nutmeg powder

    ¼ cup cashewnuts

    ¼ cup raisins

    ½ cup castor sugar

    1½ tbsps rose syrup

preparation method

  1. Dry-roast split green grams in a deep-non-stick pan till light brown. Add soaked rice and mix. Add milk, mix and cook for 15-20 minutes.
  2. To make jaggery syrup, heat jaggery in another non-stick pan. Add some water and cook till jaggery melts. Add the syrup to green gram-rice mixture, mix and cook for 1-2 minutes.
  3. Heat ghee in another non-stick pan.
  4. Add saffron, cardamom powder and nutmeg powder to green gram-rice mixture, mix and cook till reduced.
  5. Add cashewnuts and raisins to hot ghee and fry till golden. Add it to green gram-rice mixture alongwith ghee and mix well. This is pongal.
  6. To prepare rose chikki, heat castor sugar in another non-stick pan and cook till it caramelizes. Add rose petals and rose syrup and swirl to mix.
  7. Place a silicon mat on the worktop, pour and spread the caramelized sugar-rose mixture and cool till it semi sets.
  8. Cut the spread caramelizedsugar-rose mixture into roundels using a medium size cookie cutter and let it fully set.
  9. Fill 2 ceramic bowls with some pongal.
  10. Remove the chikki roundels and discard the excess. Place each rose chikki disc on top of pongal, covering it and serve immediately.


Serving Suggestions

    2 serve
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By: Chef Amrita Raichand

Show: Mummy Ka Magic

Prep:20 min Cook: 15 to 30 minutes

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