Banana Pongal is a sweet South Indian dish typically made during festivals or special occasions. It’s a variation of the traditional Pongal dish, which is a savory rice and lentil porridge. In Banana Pongal, ripe bananas are mashed and cooked with rice, jaggery (unrefined cane sugar), and sometimes coconut milk or regular milk. It’s flavored with cardamom and garnished with nuts like cashews and raisins. This dish offers a delightful blend of sweet flavors and creamy texture, making it a favorite among those with a sweet tooth. It’s often served as a dessert or as part of a festive meal.
Here’s a detailed recipe for Banana Pongal:
Ingredients:
- 1 cup raw rice
- 2 ripe bananas, mashed
- 1 cup jaggery (or to taste), grated or crushed
- 2 cups water
- 1 cup coconut milk (optional)
- 1/4 teaspoon ground cardamom
- A pinch of salt
- 2 tablespoons ghee (clarified butter)
- 10-12 cashew nuts
- 1 tablespoon raisins (optional)
- 1 tablespoon chopped nuts (optional, for garnish)
Instructions:
- Rinse the raw rice thoroughly and soak it in water for about 30 minutes. After soaking, drain the water and set aside.
- In a heavy-bottomed pan or pressure cooker, add the soaked rice along with 2 cups of water. Cook the rice until it’s soft and mushy. If using a pressure cooker, cook for about 3-4 whistles.
- While the rice is cooking, heat a separate pan and melt the jaggery with a little water to dissolve it completely. Once dissolved, strain the jaggery syrup to remove any impurities.
- Once the rice is cooked, add the mashed bananas to the cooked rice and mix well.
- Next, add the jaggery syrup to the rice and banana mixture. Stir well to combine.
- If using coconut milk, add it to the mixture and stir until well incorporated.
- Add a pinch of salt and ground cardamom to the mixture for flavor.
- Cook the mixture on low heat, stirring continuously, until it thickens to a porridge-like consistency. This might take around 10-15 minutes.
- In a separate small pan, heat ghee. Fry the cashew nuts and raisins until golden brown. Remove from heat and set aside.
- Once the Pongal reaches the desired consistency, turn off the heat. Add the fried cashews, raisins, and any other chopped nuts if using. Mix well.
- Serve Banana Pongal warm, garnished with additional nuts if desired.
Enjoy your delicious and comforting Banana Pongal!
