1 1/2 table spoon Ghee
1 cup Raw rice
3-4 table spoon Yellow Moong dal
1 cup Jaggery
3-4 cups Water
2-3 cups full cream milk
8-10 Cashew nuts
1 -2 Table spoon Kishmish (Raisin)
2 small green cardomom (choti Elachi)
3-4 Small Cloves
A pinch Nutmeg powder
A pinch of Salt
1/4 pinch Edible camphor
1. Add ghee to a pressure cooker (heavy bottomed pan) and roast the moong dal on low heat till aroma comes.
2. Wash rice thoroughly.
3. Add water, washed rice and salt (optional) to the ghee roasted moong daal.
4. Pressure cook for 4 whistles. (if you dont have a pressure cooker, then cook the daal and rice till they become soft and mushy.
You may have to add more water).
5. Mash it once done.
6. Powder jaggery and add it to little water (1 1/2 cup) and bring to a boil.
7. Let the jaggery dissolve completely (dont over boild)
8. Add to the mashed rice in the cooker and mix well.
9. Add full cream milk and simmer for 10 minutes on low flame.
10. Take a heavy bottomed pan.
11. Heat a tea spoon of ghee and roast cashews to golden and add raisins to it till the raisins becomes fluffy.
12. Keep aside.
13. In the same pan, add cloves, elachi and switch off the stove.
14. Add nutmeg powder.
15. Make powder of the roasted elaichi (green cardomom).
16. Add the powdered elachi, edible camphor, cloves and nutmeg powder to the pongal.
17. Mix well and cook in medium flame for 5 minutes.
18. Add milk if it gets dry while cooking.
19. Garnish with fried cashews and raisins and serve hot.