• 1½ C rice
• ½ C moong dal
• 8 C milk
• 2¼ C powdered jaggery (use 3 C if you desire a more sweeter taste)
• ½ Tsp cardamom powder
• ¾ C ghee (you can use lesser amount if desired)
• 3 Tbsp cashews, chopped
• 2 Tbsp raisins
1. Heat a pan over moderate heat. Dry roast the rice and dal until lightly golden. Remove from pan and cool on a plate.
2. Wash the rice and dal and drain.
3. In a heavy saucepan, boil milk over moderately high heat. Reduce the heat and cook for 15 minutes.
4. Add the rice and dal. Stirring often, (make sure it doesn’t stick to the bottom of the pan) cook until the grains are cooked and the mixture is thick, and reduces to a pudding like consistency. (it would take almost an hour to get it cooked to
reach this consistency)
5. Combine the jaggery and 1 Tbsp of water in another saucepan over moderately low heat. Once the jaggery melts, remove the syrup from heat. Pass the syrup through a sieve, and add to the rice and dal mixture. Discard the residue. Add the cardamom powder. And continue cooking over low heat until the rice pudding is thickened.
6. Heat 1 Tbsp of ghee in a small pan, saute the cashews until golden, and raisins until they swell up. Add to the Pongal. Add the rest of the ghee and mix to intensify the flavors.
By Anand Lila Devi Dasi