Raw Rice – 1 cup
Moong Dal – 1/4 cup, dry roasted and cooked
Milk – 5 to 6 cups
Water – 2 cups
Jaggery – 2 cups, grated
Cardamom Powder – 1/2 tsp
Cashewnuts – 10, broken
Raisins – 10 to 12
Ghee – 2 tblsp
Pacha Karpooram (Borneal Flakes) – a small pinch
Saffron – 1/4 tsp, dissolved in 1 tblsp hot milk
1. Boil milk with water in a large pan.
2. When it starts to boil, add the raw rice and cook until thick, stirring from time to time.
3. In a different pan, heat jaggery with little water and cook till it is fully dissolved.
4. Strain the jaggery to remove any impurities.
5. Combine the dal, jaggery and rice together.
6. Cook over medium flame, stirring regularly.
7. Add the saffron with the milk and stir well.
8. Heat a little ghee in a small frying pan and fry the cashews and raisins.
9. Add the fried cashews, raisins, cardamom powder and pacha karpooram to the pongal.
10. Mix well and remove from flame.