Ingredients:

• Rice – 1 cup
• Mung dhal – 1/4 cup
• Powdered Jaggery- 1.25 cup
• Powdered Cardamom – 6
• Cashewnuts – 8
• Raisins – 8
• Ghee – 10 tsp

Method:

1. Dry roast mung dhal till brown in colour. Wash rice and dhal and pressure-cook till it becomes soft.
2. Heat jaggery in half cup of water till it dissolves completely.
3. Mix cooked rice with jaggery in low flame for few minutes.
4. Heat ghee and fry cashewnuts and raisins. Add to pongal along with cardamom powder.

Recipe courtesy of Sify Bawarchi