Elaneer Pongal ( Tender Coconut Pongal )

This is a recipe for Tender Coconut Pongal, a delicious dessert made with jaggery, coconut, and rice. Here's a step-by-step guide to prepare it:

Ingredients:

• Ghee: 2 tbsp

• Moong dal: 50 gm (roasted in ghee)

• Elaneer (Tender coconut water): 3 cups

• Tender coconut flesh: 1 cup

• Cashew, dry grapes, and shredded coconut: Roasted in ghee

• Raw rice: 100 gm (washed)

• Jaggery: 250 gm (liquefied)

• Coconut milk: ½ cup

Instructions:

1. Prepare the Jaggery Syrup:

   • Melt the jaggery in a little water over low heat. Once dissolved, strain it to remove impurities and set it aside.

2. Cook the Rice and Dal:

   • In a large pot, combine the washed raw rice and the roasted moong dal.

   • Add the tender coconut water (elaneer) and cook over medium heat until the rice and dal are soft and mushy. Stir occasionally to avoid sticking.

3. Add Tender Coconut Flesh:

   • Once the rice and dal are cooked, mix in the chopped tender coconut flesh. Cook for a few minutes to incorporate the flavors.

4. Mix in Jaggery Syrup:

   • Add the prepared jaggery syrup to the pot. Stir well to combine. Let the mixture simmer for 5–7 minutes, ensuring it thickens slightly.

5. Roasted Ingredients:

   • In a small pan, heat ghee and roast cashews, raisins, and shredded coconut until golden brown. Add these to the pot and mix well.

6. Add Coconut Milk:

   • Finally, pour in the coconut milk. Stir well and cook for 2–3 minutes. Turn off the heat.

7. Check Texture:

   • The pongal should have a creamy, slightly thick consistency. If it's too thick, adjust by adding a bit more tender coconut water or coconut milk.

Serve:

Serve the Tender Coconut Pongal warm or at room temperature as a festive dessert or sweet treat.

Enjoy!