Sweet Pongal

Makes about 6 servings

• Rice : Moong dhal: Water : Milk : Jaggery ratio is as follows:
• 1 cup rice : 1/2 cup dhal : 4 cups water : 1/2 cup milk : 1.5 cups jaggery
• Wash and Pressure cook rice and dhal for 6 whistles
• Roast a little of cashews, raisins, pistas, any other nut, tiny cubes of coconut in little ghee and set aside
• Powder a bit of sugar and 2 whole cardomoms and set aside
• In a small mouthed pan, transfer the cooked rice and stir and mash in low flame
• Add the milk and keep stirring until the milk is absorbed by the rice
• Toss the nuts and rasins
• Add the jaggery and stir until it melts and gives a smooth texture to the pongal
• Add the cardomom powder for flavor
• You may also add edible camphors (karkandu)
• Lastly add teeny tiny bit of pepper poder & salt to enhance the taste
• NOTE: the salt/pepper should be very very less that one could barely taste it.
• The coconut bits will be a nice hidden treat in this dish