Sweet Pongal

Raw rice 1 cup

Channa dal 1/4 cup

Wash both together, add 4 cups of water and pressure cook for 10 minutes.

Heat 1/2 cup of water and dissolve 1 cup of jaggery in it. Strain and heat again.

Mash the cooked rice in a deep non-stick pan with a ladle and add the heated jaggery liquid. Stir well and heat on the stove on low heat, stirring all the time.

Powder 3 cardamoms with 2 tsp of sugar in the mixie, after removing the peel. Keep aside.

Heat 1 tbsp of ghee on low heat. Fry 8-10 cashewnuts and 1/2 tbsp of raisins. Pour it over the pongal and add the powdered cardamoms. Mix well and serve hot or warm.