To serve 4

Ingredients:

• 1/2 cup rice
• 1/4 cup moon dal
• 3/4 cup powdered jaggery
• 1/4 cup ghee
• 10 cashews broken
• 3 tablespoons raisins
• edible camphor very tiny pinch
• 1/2 teaspoon cardamom powder
• 1 cloves Powder

How to make:

1. Dry roast moong dal till nice aroma wafts out.
2. Take the roasted moong dal and washed rice in a pressure cooker. Add 4 cups water and pressure cook for 6 whistles. Once pressure settles mash the rice and moong dal very well
3. while the rice and moong lentils are cooking prepare the jaggery syrup for sweet pongal
4. Take the measured jaggery pieces in a thick pan. Add 1/2 cup water and heat up so that the jaggery melts first.
5. Filter the melted jaggery to remove impurities. Now bring the jaggery syrup back to boil. The syrup should boil well.
6. Now add the mashed rice and lentils to the jaggery syrup and mix very well. Add edible camphor, clove powder and cardamom powder. Mix very well.
7. In a small pan heat ghee well. Add cashews and raisins. Once the cashews turn golden and raisins plump up add the nuts to pongal along with ghee. Mix well.
8. Serve sweet pongal hot