1 cup Raw rice(jeera or basmathi rice)
½ cup Mung Dal
3 cups of water
1 cup Milk
1 cup Jaggery
4 tbsp Ghee
1 tbsp Raisins
10 Cashew nuts
1 tsp Cardamom powder
Pinch of salt
Shred the Jaggery
Mix the shredded Jaggery with ½ cup of water.
Cook this in low flame until the Jaggery dissolves completely, strain the liquid and keep it aside.
In a small pan heat 1 tbsp of ghee and fry the raisins and cashew nut.
Heat pan to fry Rice and Dal separately ( fry dal until it turns light red in color).
Wash Rice and Dal together and cook with 2 ½ cups of water.
Once cooked remove the lid add ½ cup of milk and cook the rice for further 5 minutes.
If you feel the Rice is dry add some more milk and cook the rice.
Now add the liquid Jaggery , pinch of salt and cook for further 5 minutes.
Once the Pongal comes together add the remaining 3 tbsp of ghee.
Now mix in the Raisin, Cashwenut and Cardamon Powder.