Sweet Pongal with Rose Chikki

About Sweet Pongal with Rose Chikki

Ingredients

• Split skinless green gram (dhuli moong dal) ½- ¾ cup
• Rice, soaked 1 cup
• Fresh rose petals ¼ cup
• Rose syrup 1½ tbsps
• Milk 3 cups
• Jaggery, chopped ½ cup
• Saffron strands 1 pinch
• Green cardamom powder ½ tsp
• Nutmeg powder ½ tsp
• Cashewnuts ¼ cup
• Raisins ¼ cup
• Castor sugar ½ cup

How to Make Sweet Pongal with Rose Chikki (Stepwise Photos)

Method

1. Dry-roast split green grams in a deep-non-stick pan till light brown. Drain soaked rice and add to the pan 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 a third non-stick pan.
4. Add saffron, cardamom powder and nutmeg powder to green gram-rice mixture, mix and cook till most of the moisture is absorbed.
5. Add cashewnuts and raisins to hot ghee and fry till golden. Add it to green gram-rice mixture with the ghee and mix well. This is pongal.
6. To prepare rose chikki, heat castor sugar in a fourth non-stick pan and cook till it caramelizes. Add rose petals and rose syrup and mix well.
7. Place a silicon mat on the worktop, pour this mixture on it and spread. Let it cool down and almost set.
8. Cut it into roundels with a medium sized cookie cutter and let them set fully. Remove the chikki roundels and discard the excess.
9. Fill 4 ceramic serving bowls with some pongal. Place one rose chikki disc on top of pongal in each bowl taking care that it covers the pongal completely. Serve immediately.

Additional Tips and Tricks

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Chef Amrita Raichand

MUMMY KA MAGIC hosted by Amrita Raichand

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps