1 cup - Sona Masuri rice
½ cup - Yellow moong dal
1 - 1½ cups -Jaggery+sugar
¼ cup each - cashews and golden raisins
¼ cup - Ghee melted
4 cardamom pods - skins removed and seeds powdered finely
4 cups - milk
Preperation Method:
Heat one teaspoon of ghee in a pan. Add and roast yellow moong dal, on medium heat, until the color changes from yellow to pink. Take care not to brown.Remove them to a plate and keep aside
In the same pan, add and heat two teaspoons of ghee. Add and fry the cashews and golden raisins till they turn to light gold. Remove and keep them aside.
Take rice and roasted moong dal in a Pressure cooker and add 4 cups of milk,cook the rice and dal to tender soft.(up to 5 whistles)
While the rice is cooking, in another pot, melt Sugar and jaggery. Add the powdered jaggeryand sugar and half cup of water. Stir and cook till jaggery melts. Bring the solution to a rolling boil. and reduce the heat and simmer for about five minutes. Turn off the heat. Let the jaggeryand sugar syrup cool a bit.
Add the cooked rice-dal pongal to jaggeryand sugar syrup. Keep the heat on medium. Stir in the ghee, cashews, golden raisins and cardamom powder. With a strong laddle, stir well to combine all. Cover and simmer until the whole mixture comes together into a sticky, gooey mass. Turn off the heat. Cover and let it sit for 10-15 minutes.
