Sakkarai Pongal (Sweet Pongal)

Dry roast the moong dal and rice separately till aromatic but do not brown them. Wash and add them in a pressure cooker. Add water and pressure cook for 8-10 whistles.

Let the pressure release by itself and mash them.

off and add the grated jaggery and let it melt completely. Filter it to remove any impurities.

Once the jaggery is melted switch on the flame and add 2 tbsp of ghee and bring to boil. Add the mash rice and dal to the jaggery. Cook in low medium heat till it is incorporated nicely.

Add the cardamom powder and mix well and cook for few mins.

Meanwhile, in a pan add the remaining ghee and fry the cashews first till golden and then add the raisins, give a quick stir and take off the heat.

Now add half of the fried cashew nuts and raisins to the Pongal, mix well.

Pour the remaining cashewnuts and raisins on top and serve.