Sweet Pongal

• Rice (Basmati/Sona Masoori)     - 1 Cup
• Moong Dal     - 1/2 c
• Jaggery     - 1-1/2 c
• Ghee     - 4 Tbsp
• Milk     - 2 c
• Sugar     - 1c
• Cardamom     - 12
• Water     -   3-1/2 c
• Saffron     - 1 pinch
• Cashews (broken)     - 1/2 c
• Raisins     - 1/2c

1. Melt the Jaggery in 1/2 c of water by heating over medium heat.
2. Filter out the jaggery when cooled to remove the impurities.
3. Fry small pieces of Cashews and Raisins in 1Tbsp of butter and keep aside.
4. Wash the Rice and Dal. Cook this in 3 c of water in a big Non-stick pot.
5. Let it cook till the the water is absorbed about 20-30 mins.
6. To this add 2-3 Tbsp of Ghee and the Milk and continue cooking on low heat.
7. Add the Jaggery to this and mix till all the liquid is absorbed and the ghee starts to come out.
8. Powder the Cardamom and add along with the fried cashews and raisins. Mix it well and your Sweet Pongal is ready. Serve it warm.