Ingredients:
Raw rice - 1/2 cup
Moong dhaal - 1/2 cup
Jaggery - 1/2 cup
Cashews - few chopped
Ghee - 3 or 4 tablespoon
Water - 2 to 3 cups
Boil jaggery and 1 cup of water in a pan till it dissolves completely. Drain and keep the liquid aside.
In a small sauce pan add a tablespoon of ghee and roast the cashews.
Wash and soak raw rice & moong dhaal for about 15 mins. In a pressure cooker add the soaked rice & dhaal and pressure cook for 4 whistles in 2 cups of water. Turn off the heat and let the pressure die down on itself. Now filter the jaggery syrup into the pressure cooker and start stirring at low flame. Add in the ghee, roated cashews and stir a little more.
Sweet pongal should be neither thick nor thin, but in between consistency.
Raw rice - 1/2 cup
Moong dhaal - 1/2 cup
Jaggery - 1/2 cup
Cashews - few chopped
Ghee - 3 or 4 tablespoon
Water - 2 to 3 cups
Boil jaggery and 1 cup of water in a pan till it dissolves completely. Drain and keep the liquid aside.
In a small sauce pan add a tablespoon of ghee and roast the cashews.
Wash and soak raw rice & moong dhaal for about 15 mins. In a pressure cooker add the soaked rice & dhaal and pressure cook for 4 whistles in 2 cups of water. Turn off the heat and let the pressure die down on itself. Now filter the jaggery syrup into the pressure cooker and start stirring at low flame. Add in the ghee, roated cashews and stir a little more.
Sweet pongal should be neither thick nor thin, but in between consistency.
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