Sweet Pongal
Ingredients (for two people):-
Moong dhal - 1/2 cup.
Rice - 1/2 cup.
Milk
Coconut
cashew
jaggery
raisins (khish-mish - dry grapes)
cardamom
ghee.
Fry the moong dhal (before washing) till it becomes little light brown (it will start smelling). Then soak rice and dhal separately for 10 minutes. Thoroughly wash and keep it in the cooker with the right water (lesser is o.k) and cook it separately (in two different containers). Meanwhile cut the coconut into very small pieces and fry it in ghee. Fry cashew and raisins also separately. Break the jaggery and put it in water (very little) and make syrup. This is done because sometimes jaggery has mud and stones. After we make the syrup strain it through a tea strainer. Put the rice and dhal in a big vessel and add milk (maybe one cup) and cook it till all the milk gets absorbed. Add jaggery syrup and again cook till even it gets absorbed. Add three big tablespoons of ghee, and powdered cardamon and cook again for a while. Add fried coconut, cashews, and raisins.
Serve hot in two cups with a spoonful of ghee.
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