Rice 1 ½ cups
Green gram split (moong ½ cup
Green cardamoms 4 nos.
Sugar 1 tbsp.
Jaggery 2 cups
Milk 2½ cups
Desi Ghee ½ cup
Coconut scraped ½ cup
Nutmeg grated ¼ tsp.
Raisins 4 tbsps.
Cashewnuts 12-15 nos.
Edible Camphor (optional) 1 pinch
1.Clean, wash and soak rice for half an hour. Dry roast moong dal lightly in a hot
2.Grind cardamom with sugar to a fine powder, sieve and keep aside.
3.Break the jaggery into very small pieces and keep. Boil milk with one cup water in a thick-bottomed pan.
4.Wash and drain dal and rice, add to the boiling milk. Bring it to a boil, stirring continuously. Reduce heat, simmer for fifteen minutes, stirring occasionally or till rice and dal is completely cooked. You can also pressure cook it.
5.Add jaggery and keep stirring so that the mixture does not stick to the bottom. Keep cooking till all the jaggery has completely melted and been thoroughly incorporated in rice and dal mixture. Add half the quantity of ghee and continue cooking on low heat for about five minutes, stirring frequently.
6.Heat the remaining desi ghee separately and fry scraped coconut lightly. Add
grated nutmeg, raisins and cashewnuts and stir well. Add this to cooked pongal.
7.Sprinkle the cardamom and the camphor powders. Stir well and serve hot.
TIP: You can use sugar or even palm jaggery for making the pongal. Add coconut milk instead of scraped coconut for a richer taste.