Pongal (Sweet)

Ingredients

• 1 cup raw rice
• 1/4 cup moong dal
• 1 cup jaggery, grated
• 3 tbsp ghee
• 1 tsp cardamom powder
• 2 tbsp cashews
• 2 tbsp raisins
• edible camphor (a tiny pinch, optional)

Instructions

1. 1

   Dry roast moong dal until light golden and fragrant. Cook rice and roasted dal together in 4 cups water until very mushy.

   20 min
2. 2

   Dissolve jaggery in 1/4 cup water, strain to remove impurities. Add to cooked rice-dal mixture.

   5 min
3. 3

   Cook on low heat, stirring until jaggery is fully incorporated and pongal thickens.

   8 min
4. 4

   Heat ghee in a small pan, fry cashews and raisins until golden. Pour over pongal.

   5 min
5. 5

   Add cardamom and a tiny pinch of edible camphor. Serve hot as prasadam or breakfast.