Sweet Pongal

Ingredients 

Sweet Pongal

Moong dhal - 1/2 cup.
Rice - 1/2 cup.
Milk
Coconut
cashew
jaggery
raisins (khish-mish - dry grapes)
cardamom
ghee.
Method

• 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.
• Thoroghly wash and keep it in cooker with the right water (lesser is o.k)and
• cook it seperately (in two different containers). Meanwhile cut coconut in
• very small pieces and fry in ghee. Fry cashew and raisins also separately.
• Break the jagerry and put in water (very little) and make a syrup. This is
• done because sometimes jagerry has mud and stones. After we make the syrup
• strain it through tea strainer. Put the rice and dhal in a big vessel and
• add milk (may be 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 table
• spoons of ghee, powdered cardamon and cook again for a while. Add fried
• coconut, cashews and raisins.

Serve hot in two cups with a spoon of ghee.