Step 1
In a pan dry roast Moong dal till it becomes hot enough and add it with rice and wash well. In a pressure cooker, pressure cook the rice and moong dal together adding the milk and 3 cups of water to 4 whistles.
Step 2
Meanwhile melt the jaggery in 100 ml warm water, filter the impurities if any and keep aside. Once the steam is released, mash the boiled stuff with a ladle.
Step 3
In a heavy bottomed pan boil the jaggery water for 5 minutes till it becomes thick. Add the boiled stuff to it. Mix well and keep stirring. Add the ghee at intervals.
Step 4
When the Pongal becomes thick and comes rolling without sticking to bottom, add the cardamom powder and switch off.
Step 5
In a tablespoon of ghee fry the cashews and raisins and add to the Pongal.
Pre Time
40min
Serves
2
Difficulty
Easy
Pre Time
2hr
Serves
8
Difficulty
Easy
Pre Time
0hr 25min
Serves
3
Difficulty
Easy
Pre Time
15min
Serves
3
Difficulty
Easy
Pre Time
20min
Serves
1
Difficulty
Easy
Pre Time
30min
Serves
2
Difficulty
Easy
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