Ingredients
- 1 cup Raw Rice
- 1 cup Green Gram Dhall
- 150 gram Ghee
- 50 gram Cashew Nuts
- 10 nos Raisins
- 1 cup Jaggery
- Heat the green gram dhall and rice separately in a frying pan and keep aside.
- Transfer the rice and green gram dhall to a pressure cooker add 4-5 cups of water and cook upto 4 whistles and remove from flame and let it cool.
- Heat ghee in a pan, add cashew nuts and fry till reddish.
- Transfer the fried cashew nuts to a bowl.
- To the same ghee add raisins and saute till they fluff up and transfer it to the same bowl as the cashew nuts and keep aside.
- To the same pan add ½ cup water and powdered jaggery and melt it on low flame.
- Once all the jaggery has melted, remove from fire and filter it and add to the rice mixture and mix well.
- Add the cardamom powder, fried cashew nuts, raisins, add the remaining ghee and mix well keeping the flame on low.
- After fully mixing remove from the flame and transfer to a serving bowl.
- Sweet Pongal is ready to serve.
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