Ingredients
- ½ cup white rice
- ½ cup moong dhal
- 4 cups water
- ¼ cup chopped cashew nuts
- ¼ cup white raisins
- 1 tablespoon cardamom powder
- 1 cup ghee (or butter)
- ¾ cup jaggery
- ¼ cup milk
Make it step by step
- Cook the rice and dhal together with cups of water in a pot or pressure cooker until mushy.
- Meanwhile, melt the jaggery with 1 cup of water in a pan.
- Add the cardamom to the jaggery as it melts.
- Mush the rice and paruppu (dal) mixture well and add to the pan of jaggery.
- Stir well and cook on low heat till the mixture comes together well.
- Heat 4 tablespoons of the ghee in a separate pan and fry cashews to golden brown.
- Add raisins and fry for a few more seconds or until they swell up.
- Add the nuts and raisins to into the pongal.
- Serve hot with an additional dollop of neyyi or ghee.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Wikibooks Cookbook by Wikibooks contributors, under CC BY-SA 4.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.