Raw Rice: 1/2 cup
Moong dhal: 1 tablespoon
Jaggery: 3/4 cup
Milk: 1/4 cup(optional)
Ghee: 4 tablespoon
Nutmeg powder(Jathikkai podi): a pinch (optional)
Dry roast rice and moong dhal separately for 2 min each.
Mix both rice and moong dhal in a pressure cooker and add 2 cups of water and cook for 3 whistles
Meanwhile take the grated jaggery in a pan. Add 1/2 cup of water and melt the jaggery.
Once it has melted strain the liquid to get rid of any impurities
Now take this jaggery syrup again in the pan and boil it until it reaches a kind of thick consistency (The syrup will first come to a boil with bubbles. After that lower and flame and cook for 2-3 min with constant stirring).No need to check for any thread consistency
Take the boiled rice, moong dhal mixture and mix it along with jaggery syrup. Do this until the mixture has blended well with the jaggery. Also add milk at this stage.
Add 2 tablespoon of ghee little by little and stir well
Take 1 tablespoon of ghee and fry the cashews. Add this to the pongal
Finally add the remaining ghee and mix well
- Coconut can be chopped into small pieces and fried in ghee and can be added to this pongal
- If the pongal is very thick boil little milk and add.Make sure the milk is not piping hot. Otherwise it will curdle when mixed with jaggery