This is a classic sweet dish traditionally made for the festival of Pongal. It’s also popular at many other South Indian festivals and poojas. Do not skimp on the ghee here. It is essential for richness, flavour and texture.
Be the first to make this!
½ cup ghee
¼ cup cashewnuts
¼ cup raisins
½ cup yellow moong dal (split yellow lentils)
1 cup uncooked white rice
1 ½ cups milk
1 cup jaggery (gur/bellum)
½ cup sugar
½ teaspoon cardamom (elaichi) powder
Small pinch edible camphor
Directions Cook:45min › Ready in:45min
Heat the ghee in a large frying pan. Fry the cashewnuts and raisins. Take out of the oil and set aside. Fry the moong dal in the ghee until fragrant. Add the rice, milk, jaggery, and sugar. Cook on low flame until the rice and dal is well blended. Add some water if necessary.
Add the cardamom powder, edible camphor, cashewnuts, and raisins. Mix well and serve.