INGREDIENTS

Raw rice – ½ cup
Moong dal – 1 tbs
Ghee – ¼ cup
Jaggery – 1 cup
Milk – ½ cup
Cardamom – 2
Cashew – 3 to 4

METHOD

Dry roast moong dal, remove before it becomes brown.
Wash rice and dal together.
In a cooker vessel, add rice, dal, milk and 3 cups of water.
Place the vessel in a cooker and cook for 4 to 5 whistles.
Keep in a low flame for 7 mins.
Allow the pressure to come down.
Remove the rice and mash it with a spatula to make it mushy.
Add ½ cup of water to the jaggery and allow to boil.
Filter the water and boil again for 2 mins.
Now add the rice and cook for 5 mins.
You can add water if it is very dry.
Powder the cardamom and add to the pongal.
Add ghee and cook for a min.
In a pan heat 1 tsp ghee, fry the cashews and add the pongal.