Rice (Raw , uncooked) - 1 cupJaggery - 1 cup
Moong dal - ¼ cup
Cashews - 15 nos
Raisins - 15 nos
Cardamom powder - a pinch
Coconut: 2 tbs (chopped)
Ghee: 2 tbs
Roast the moong dal with a few drops of Ghee and
Cook rice and dal in a pressure cooker with 2½-3 cups of water.
Fry the cashews and raisins in the ghee and set aside.
Heat half cup of water and add the jaggery
set aside to allow settling of any particles.
After 2-3 minutes filter the jaggery water .
Rinse the vessel and pour the jaggery solution back to the vessel and place on heat to boil.
After the jaggery water boils, add it to the cooked rice/dal mixture.
Mix well so that all the rice/dal is mingle with jaggery.
You may turn the heat off for a short while if you can’t manage mixing the pongal on heat.
Turn the heat to low and add the cardamom powder to get good aroma,
stir well till the pongal thickens well. This will take about 5 minutes.
Sweet pongal is ready...