Warm Jaggery Bliss Pongal

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 4 cups of milk and enough water to cover the mixture. Bring it to a boil over medium heat, stirring occasionally to prevent sticking.

3.Once boiling, reduce the heat to low and cover the pot. Cook for about 20-25 minutes, or until the rice and dal are soft and mushy. Stir occasionally and add more water if necessary to achieve a creamy consistency.

4.In a separate pan, heat the ghee over medium heat. Add the cashews and fry until they are golden brown. Then add the dry grapes and sauté for another minute until they swell up. Remove from heat and set aside.

5.Once the rice and dal mixture is cooked, add the grated jaggery to the pot. Stir well until the jaggery completely dissolves into the mixture. If the mixture is too thick, add a little more milk or water to reach your desired consistency.

6.Add the fried cashews and dry grapes to the pot, along with the cardamom powder and a pinch of salt. Mix everything together gently until well combined.

7.Cook for an additional 5 minutes on low heat, allowing the flavors to meld together. Stir occasionally to prevent sticking.

8.Remove from heat and let it cool slightly before serving. Serve warm, garnished with extra cashews or dry grapes if desired.