Sweet Pongal with Rose Chikki

Sweet Pongal with Rose Chikki

From   Mummy Ka Magic

Prep: 45 minutes


Cook: 30 minutes


Method: Moderate


Course: Mithai


Type: Indian

The rose chikki adds colour, flavourand a wonderful taste to this dish


  • 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


  • 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.
  • 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.
  • Heat ghee in a third non-stick pan.
  • Add saffron, cardamom powder and nutmeg powder to green gram-rice mixture, mix and cook till most of the moisture is absorbed.
  • 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.
  • 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.
  • Place a silicon mat on the worktop, pour this mixture on it and spread. Let it cool down and almost set.
  • Cut it into roundels with a medium sized cookie cutter and let them set fully. Remove the chikki roundels and discard the excess.
  • 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.