Sweet Pongal

Yields: 6 an 1/2 cups sweet pongal

1 cup yellow split mung beans

1 cup rice

Dry roast yellow split mung beans for 5 minutes in medium flame. Turn off the stove. Add rice, sauté for few more seconds.

Wash both of them together.

4 and 1/2 cups water

Add washed rice and dal back to the cooker, add water and cook for 3 whistles. When the pressure is down, remove the lid and mash the rice and dal.

1 and 1/2 cup powdered jaggery
3/4 cup water

In another pan, add jaggery and water, on a low flame, stir and melt it. Boil until slightly thick and sticky. DO NOT overcook as this turns too thick after cooling. Keep this aside.

Filter the jaggery syrup to the cooked rice and dal.

1/4 tsp ground cardamom

Add ground cardamom, mix and cook on a medium flame till the jaggery syrup blends well with rice. It should begin to bubble up well. Turn off the stove.

2 tbsp coconut oil
1/2 cup cashews, broken

1/4 tsp raisins

1 pinch edible camphor

Heat oil in medium flame, add cashews, fry until golden, add raisins and fry until they turn plump. Turn off the stove and add camphor.

Pour this to the sweet pongal and mix well.

Taste Note: Tastes GREAT. I used 1 cup of jaggery powder, but the sweet was not enough, so I made the changes and noted down as 1 and 1/2 cups jaggery powder.
Source: indianhealthyrecipes