Sweet Pongal (Sakkarai Pongal)

Ingredients

• 1/2 cup Raw Rice (Pachari) (soaked for 15 mins)
• 1/2 cup Moong dal (cherupayar parippu)
• 225 - 250 gms Jaggery
• 1 + 1 tbsp Ghee
• 2-3 Cardamon, crushed to fine powder
• 2 tbsp Cashew nut pieces
• 1/3 cup Coconut bits (thengakothu)
• 1/4 cup Hot milk (optional (refer notes))

Instructions

1. 1

   Soak the rice for 15 mins. Dry roast moong dal for 4-5 minutes, till the raw smell goes. Wash together with the rice and roasted dal.

2. 2

   Pressure cook rice and dal with 2.5 cups water for 4-5 whistles on full flame. Let the pressure drop naturally. Open the cooker and mash the cooked rice and dal with a wooden spoon.

3. 3

   Melt jaggery with 1/2 cup water and strain it.

4. 4

   Transfer the mashed rice and dal to a wider pan. Add melted jaggery to this. Mix well until both are combined.

5. 5

   Add a tablespoon of ghee to this mixture and cook.

6. 6

   Heat a tablespoon of ghee in a small frying pan. Fry the cashew pieces and coconut bits, separately, till it becomes golden brown.

7. 7

   Add hot milk (if using, refer notes) and mix well. Add the fried cashews, coconut bits and cardamom powder to the rice and dal mixture.