Ingredients:
Raw rice – ¾ cup
Green gram dal – 2 to 3 tbl.sp
Jaggery (grated) – ¾ cup
Cardamom – 4
Cashewnut – 8
Raisins – 8
Ghee – 3 to 4 tbl. Sp
Procedure:
In a cup of water, cook both rice and dal until very soft. Add Jaggery and mix well. Fry cashewnuts and raisins in the ghee and add to the pongal.
Stir constantly so that the pongal does not stick to the bottom of the vessel. Keep until jaggery flavour ceases and then remove from fire.
