Ingredients:
Rice – 1 cup
Green gram – 1/2 cup
Crushed jaggery – 1 1/4 cup
Cashewnuts – 15
Raisins – 1 tbsp
Cardamom powder – 1/4 tsp
Ground nutmeg – 1/4 tsp (optional)
Edible camphor – a pinch (optional)
Ghee – 4 tbsp
Milk – 4 tbsp
Saffron – few strands
Method:
1) In a pan, dry roast green gram lentils till it changes its color to golden brown.
2) Wash it along with rice and pressure cook using 4 cups of water, allow 4-5 whistles.
3) In a shallow pan, add a cup of water and jaggery and heat till it dissolves completely and till it reaches one string consistency.
4) Add this jaggery to the cooked rice and lentils and mix well in a low flame for few minutes.
5) In a small pan, heat ghee and fry cashewnuts and raisins and add this to cooked pongal.
6) Lastly, add saffron soaked in milk, cardamom powder and ground nutmeg.
