Sweet Pongal

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  1. Raw Rice – 1/2 cup
  2. Moong dal/ pasi paruppu – 1/4 cup
  3. Jaggery – 1 cup grated
  4. Cashew nuts -2 tbsp
  5. Raisins -2-3 tbsp
  6. Cardamom – 4 pods or 1/4 tsp powder
  7. Ghee/clarified butter -1/4 cup
  8. Ghee -1/2 tsp (for jaggery syrup)


  1. Dry roast rice and dal separately until it is too hot to touch. No Need to change colour
  2. Cook rice and dal together with 2 ½ cups of water. Mix well and keep it aside.
  3. Peel and powder cardamom powder, and keep it aside.
  4. Heat ¼ cup water in a pan and add jaggery and dissolve and filter to remove impurities. Boil jaggery and add ghee. No need to make the jaggery too sticky.
  5. Add mixture of dal and rice and cook for a few minutes to get everything blend well. Add cardamom powder.
  6. Fry cashew nuts and raisins in ghee and add to the cooked dal rice mixture.
  7. Cook in low flame for sometimes and our sweet pongal is ready. Serves hot.


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