Ingredients
1/2 cup rice (I used ambemohar) - kolam, sona masoori or basmati can be used too
1/4 cup moong dal
1/2 cup to 3/4 cup jaggery
1 cup milk
2 cups water
4 cardamom (peeled and powdered)
2 tbs broken cashews
2 tbs raisins
pinch of edible camphor (if available)
Method
Wash and rinse the rice and moong dal. Drain all the water and keep aside. Add 1 tbs of ghee to a pressure cooker or Instantpot. Add the rinsed rice and moong dal and roast till there is a nice aroma. Add the milk and water and mix well. Cover and pressure cook - 4 to 5 whistles in cooker or 21 mins in the instantpot with valve closed. Once done, let the pressure release naturally. Mash and mix the dal and rice together. Mix in 1 tbs ghee and mix well again.
In a saucepan add the jaggery and 2 tbs water. Let the jaggery melt. Add this to the mashed rice and dal mixture and mix well. Add cardamom powder and edible camphor (if using).
In a small pan add the 1 tbs ghee. When it gets hot add the cashews and the raisins. Turn the heat off and let the cashews and the raisins simmer. Add this to the pongal. Serve warm.
