Sweet pongal

Soak rice and yellow lentils for 15 min.

After 15 min, in a pressure cooker add both rice, lentils and 2½ cups of water. Cook until 4-5 whistles or until completely cooked. Set aside.

In a pan, add 2 tsp of ghee or clarified butter, fry the coconut pieces, cashews and raisins until light golden brown. Make sure they don’t get burnt.

Take a deep bottomed vessel, add the cooked rice and lentils, jaggery, sugar and gently mix on medium to low heat to melt and combine the sugar and jaggery with rice mixture.

Add 3 Tbsp of clarified butter, cardamom powder, raisins and cashews to the mixture and mix well.

Turn off the heat and the desert is ready.