Sweet Pongal

Ingredients:
Raw Rice - 1 Cup
Moong Dal - 1/4 Cup
Brown Sugar/Jaggery - 11/2 Cup
Cashewnuts - 10
Raisins - 10
Cardamom - 4
Ghee - 1/4 Cup
Water - 4 1/2 Cup
Water - 1/2 Cup (To melt jaggery)
Roasted Coconut Pieces - Few.

Method:

Heat a pan with 2 tsp. of ghee and roast the moong dal until nice aroma is released
(approx. 4 mins).Remove from the fire and spread it on a plate.

In the same pan,heat 3 tsp. of ghee and fry cashewnuts and raisins until golden brown.
Keep it aside.

Heat a pan and dry roast the coconut pieces until light brown.Let it rest till the end.

Wash the rice and add it to the roasted moong dal and pressure cook with 41/2 cups of
water until soft (takes 3 hiss).

Now melt jaggery with 1/2 cup of water over the stove top (approx. 5 mins).Just wait for
the jaggery to dissolve completely without any lumps.No syrup consistency required.

Blend the cardamom into fine powder.

Add thoroughly cooked rice and dal mixture to the jaggery syrup and mix well.

Add the powdered cardamon,fried cashews, raisins and  leftover ghee(if any) to it and stir.

Cook everything on medium flame until it thickens and becomes sticky.

Remove from the heat and garnish with roasted coconut pieces.

Serve it hot.

Note : 1)Sona masoori rice can also be used for this dish.
       
           2)Instead of using just water,an equal portion of milk and water
              can also be used to prepare this dish.

           3)Coconut Milk can also be used for this dish.