Sweet Pongal

Ingredients

Raisins

30g

Cashews

30g

Cardamom powder

1 tsp

Water

2.5 cups

Jaggery

200g

Ghee

2 tbsp

Moong lentils

1/2 cup

Rice

1/2 cup

Instructions

1. Rinse the rice and moong lentils under cold water until the water runs clear. Combine them in a pressure cooker with 2.5 cups of water.
2. Cook on a medium flame for 4 whistles. Allow the pressure to release naturally.
3. While the rice and lentils are cooking, heat up the ghee in a pan. Add in the cashews and raisins, frying until the cashews take on a golden-brown hue and the raisins puff up. Remove them from the pan and set aside.
4. In the same pan, add the jaggery and a splash of water. Allow the jaggery to melt and come to a boil, creating a sweet syrup.
5. Once the rice and lentils are cooked, add them to the pan with the jaggery syrup. Stir well to combine and let it cook on a low flame for 5 minutes.
6. Stir in the cardamom powder, mixing well to ensure an even distribution of flavor.
7. Add the fried cashews and raisins to the mixture, stirring well. Turn off the flame.
8. Your Sweet Pongal is now ready to serve and enjoy!