Gourmet Sweet Pongal with Cardamom and Ghee

1.Rinse the rice and moong dal together under cold water until the water runs clear. Drain and set aside.

2.In a large pot, add the rinsed rice and moong dal along with 3 cups of water. Bring to a boil over medium heat.

3.Once boiling, reduce the heat to low, cover the pot, and let it simmer for about 20 minutes, or until the rice and dal are soft and cooked through.

4.In a separate pan, heat 1/2 cup of ghee over medium heat. Add the chopped cashews and sauté until they turn golden brown. Then add the raisins and cook until they puff up. Remove from heat and set aside.

5.Once the rice and dal are cooked, add the grated jaggery and salt to the pot. Stir well until the jaggery melts and combines with the rice and dal mixture.

6.Add the cardamom powder and mix thoroughly. If using, fold in the grated coconut at this stage for added flavor and texture.

7.Finally, add the sautéed cashews and raisins along with the ghee from the pan into the sweet pongal. Stir gently to combine all the ingredients evenly.

8.Serve warm, garnished with additional cashews or coconut if desired.