Sweet Pongal

1/2 cup sonamasuri rice, soak for 15 minutes

1/4 cup yellow split mung beans, soak for 15 minutes

2 and 1/4 cup water

Pressure cook all the above for 4 whistles. Allow to cool. Mash completely.

3/4 cup jaggery

1/4 cup water

In a pan, add jaggery, water, keep stirring till jaggery melts completely.

Filter the jaggery water and add to the cooked and mashed rice-dal mixture.

1/4 cup water

Add water, mix well, simmer for 2 minutes.

1 tbsp coconut oil

10 whole cashews, chopped

2 tbsp raisins

1 clove

Fry cashews, raisins and clove in oil, add to the pongal.

1/4 tsp cardamom powder

small piece edible camphor

Add cardamom powder and edible camphor to the pongal and mix well.

Taste Note: Tastes Good, since no ghee in this, that's the max it can taste.

Source: hebbarskitchen