Sweet Pongal

Ingredients (10)

• raw rice1 cup
• moong dal0.25 cup
• water4 cup
• milk0.5 cup
• jaggery2 cup
• water0.25 cup
• ghee0.75 cup
• cashew nuts0.25 cup
• raisins2 tbsp
• cardamom powder0.5 tsp

Method

1. 1

   Wash the rice and moong dal thoroughly.

2. 2

   In a pressure cooker, combine the rice, moong dal, 4 cups of water and ½ cup of milk.

3. 3

   Pressure cook for 4–5 whistles or until the rice and dal are soft and mushy.

4. 4

   Allow the pressure to release naturally and mash the cooked rice and dal lightly.

5. 5

   In a separate saucepan, add the jaggery and ¼ cup of water.

6. 6

   Heat until the jaggery dissolves completely.

7. 7

   Strain the syrup to remove any impurities.

8. 8

   Pour the jaggery syrup into the cooked rice and dal mixture.

9. 9

   Cook over low heat for 5–7 minutes, stirring continuously until well combined.

10. 10

    Stir in the cardamom powder.

11. 11

    Heat the ghee in a small pan.

12. 12

    Fry the cashew nuts until golden brown.

13. 13

    Add the raisins and fry until they puff up.

14. 14

    Pour the fried cashews, raisins and the remaining ghee over the pongal.

15. 15

    Mix well and serve warm.