INGREDIENTS
- 1 Cup rice
- 1/3 Cup green gram dal
- 1 1/2 Cups powdered jaggery
- 1/2 Cup water
- 1 tbsp Cashewnuts
- 1/4 Cup pure ghee
- 1 tbsp Raisins
- 1/4 tsp Cardamom powder
- METHOD
- Roast gram dhal in a pan till it turns light brown.
- Wash roasted dhal along with rice. Put it into a container for pressure-cooking with 4'/2 cups of water for about 10 minutes.
- Completely dissolve jaggery in half cup of water in a shallow pan.
- Remove the dirt by straining it and heat once again until you achieve one string consistency.
- Now mix cooked pongal into it and keep on a medium flame for few minutes. Remove the mixture from the flame.
- Fry cashewnuts and raisins separately in ghee. Mix it to the pongal and add cardamom powder.
- Sweet Pongal is ready to serve.
