Ingredients:
- Rice : 1 cup
- Moong dhall : 1/2 cup (fry on dry pan for 2 mins)
- milk : 2 cups
- jaggery : 6 to 7 coned jaggery approx 1 1/2 cup when powdered
- cardamon powder : 1 tsp
- raisins , cashew : few
- edible camphor : less than a pinch
- Ghee : 4 tbs or less
- coconut : grated - 2 tbs
Method:
- Cook rice and dhall together with milk and water. 4 cups all together (2 cups milk + 2 cups water)
- Don't place the weight on the pressure pan as soon as you close. wait for the fast steam to erupt and the close.
- dilute the jaggery with very little water and filter out the dust.
- fry grated coconut in little ghee. fry raisins, cashews in ghee. keep them ready.
- once rice cooked, mash well and add to jaggery. cook on low flame.
- Add coconut,raisins,cashew n pinch of edilble camphor and mix well.
- once ready, swtich the flame off and add cardamon and hot hot sweet pongal ready to serve!
