Classic Sweet Chakra Pongal

Instructions

1. 1

   Dry roast the split yellow moong dal in a pan over medium heat until it turns golden and aromatic. Set aside.

2. 2

   Wash the raw rice and roasted moong dal together thoroughly.

3. 3

   In a pressure cooker, add the washed rice and dal mixture along with

4. 4

   5 cups of water. Pressure cook for 3-4 whistles or until soft and mushy.

5. 5

   While the rice and dal are cooking, melt the jaggery in a small pan with 2-3 tablespoons of water. Strain to remove impurities and set aside.

6. 6

   Once the pressure releases, open the cooker and mash the cooked rice and dal mixture lightly.

7. 7

   Pour the strained jaggery syrup into the cooked rice-dal mixture. Mix well and cook on low heat for 5-7 minutes, stirring continuously until the mixture thickens and the jaggery blends in.

8. 8

   Add the cardamom powder and mix well.

9. 9

   In a small pan, heat the ghee. Fry the cashew nuts until golden brown, then add the raisins and fry until they puff up.

10. 10

    Pour the fried cashews, raisins, and ghee into the Pongal. Mix gently.

11. 11

    Serve the Classic Sweet Chakra Pongal warm, garnished with extra ghee if desired.