SWEET PONGAL

SWEET PONGGAL

150 grms raw rice
75 grms split moong dal
1 ½ cups jaggery crushed
2 tbs cashew nuts
2 tbs raisins
¼ cups ghee
½ tsp cardamom powder
3 cups milk
3 cups water
A tiny pinch of salt

Method:
Heat 1 tsp of ghee in a wok and roast the moong dal
Till it turns light pink with a nice aroma. Keep aside

Roast the cashew nuts and raisins in little ghee. Keep aside

Wash the rice and moong dal. In a pot add the rice and moong dal.
Add the water and milk, and cook on low heat.
Take care that the milk does not boil over.
Stir occasionally to see that it does not stick to the bottom.

In another pot, melt the jaggery in 1 cup of water.
Simmer for about 5 minutes. Strain and keep aside.
Let it cool a bit. Jaggery should only be added when the rice
Has completely cooked. Other wise the rice will stop cooking.

When the rice has been thoroughly cooked, add in the cooled
Syrup,cashew nuts, rasins, cardamom powder, ghee and the salt.
On medium heat stir well to combine all.
Cover and simmer until the whole mixture comes together.
See that the bottom does not get burnt.
Turn off the heat, let it sit for about 20 minutes.
Ponggal will thicken on cooling