Ingredients:

• 2 cups – Jasmine Rice
• 1/2 cup Moong Dal
• 1 litre Milk
• 1/2 cup Ghee
• 3 cups Jaggery (or Brown Sugar)
• Saffron
• 1/4 tsp Elaichi Powder
• 1/2 cup broken Cashewnuts and Raisins

Method:

1. Fry the rice and moong dal in a pan until the moong dal colour starts to change.
2. Boil milk in the heavy bottom vessel.
3. When the milk has boiled fully, add the rice and moong dal. Keep the fire in medium flame and let it cook.
4. Keep adding ghee to this mixture and also keep stirring.
5. When the rice and moong dal mixture is cooked, add a few strands of saffron, elaichi powder and jaggery. Keep stirring till all the jaggery has dissolved.
6. Fry the cashewnuts and raisins in ghee and mix it with sweet pongal.

Recipe courtesy of Sify Bawarchi