Step 1

Pick the rice and moong dal first to get rid of stones if any. Then heat a small pan or a small kadai and add both the rice and moong lentils.

Step 2

On a low heat stirring often roast both the rice and moong lentils, till they become aromatic.

Step 3

You only need to roast till the moong lentils become aromatic. No need to brown them.

Step 4

Now take them in another bowl.

Step 5

Rinse both the roasted rice and moong dal a couple of times with water.

Step 6

Drain well and then add them in a pressure cooker.

Step 7

Pour 3 cups water. The amount of water you can add depends on the consistency you prefer and on the quality of moong dal.

Step 8

Pressure cook on medium heat for 11 to 12 minutes or for 8 to 9 whistles.

Step 9

Let the pressure settle down on its own in the cooker. Then remove the lid to check the doneness and consistency of the rice and lentils. If you see a separate texture like that of a pulao/pilaf, then add ½ to 1 cup hot water and mix very well.

Step 10

Both the rice and the moong dal should be cooked very well and look mushy. With a spoon, slightly mash the cooked rice and moong lentils. If cooked well, then cover with the lid and keep aside. The consistency of the cooked rice and lentils is like a khichdi.

Step 11

Meanwhile when the rice is cooking, crush seeds of 5 green cardamoms + 1 clove in a mortar-pestle. If using cardamom powder alone, then you can add ½ teaspoon of it.

Step 12

Chop jaggery. You should get about ½ cup tightly packed, chopped or grated jaggery. This much amount of jaggery makes the pongal just sweet.

Step 13

Now take ½ cup water in a pan. Add the jaggery.

Step 14

On a low to medium flame, heat this jaggery solution until the jaggery melts completely.

Step 15

Do stir and break the jaggery chunks or pieces with a spatula so that they melt easily.

Step 16

You will get an amber colored syrup when all the jaggery is melted, if you have used dark jaggery. If you have light colored jaggery, then the color will be pale yellow to yellow.

Step 17

Straining the jaggery syrup through a fine mesh strainer, directly add it in the cooked rice and lentils mixture. If using jaggery powder, you can add directly.

Step 18

Now add the crushed cardamom+clove powder and a pinch of edible camphor.

Step 19

Mix everything very well. Pongal will thicken as it cools. So if the mixture looks thick, then you can add ¼ to ⅓ cup hot water or hot milk.

Step 20

Heat 5 tablespoons ghee. You can add less ghee if you want.

Step 21

Add the 12 to 15 cashews. Saute the cashews till they become light golden.

Step 22

Then add 1 tablespoons raisins. Begin to stir and fry.

Step 23

Stirring often fry until the raisins swell and become plump.

Step 24

Then immediately remove the pan from the stovetop and add the fried cashews, raisins and ghee to the cooked rice and lentils.

Step 25

Mix thoroughly.

Step 26

Offer to the Goddess or you can serve sweet pongal hot or warm to your family members.