By Afiur
January 14, 2026
First step? Rinse the rice thoroughly and set it aside. Heat ghee in a pan and saute the cashews until golden brown.
Add the raisins and cook until they plump up, then transfer both to a plate.
In the same pan, roast the moong dal in ghee, stirring continuously until it turns golden and aromatic.
Add rice, water and salt. Mix well.
Seal the pressure cooker and cook on high pressure for 5 minutes.
Once done, open the lid and stir in powdered jaggery and camphor.
Add warm milk, ghee and mix well to achieve a creamy consistency.
If the Pongal turns too thick, add a little more milk. If it’s too runny, saute for 1-2 minutes until it thickens.
Finish by adding the roasted cashews, raisins and cardamom. Serve hot with a dollop of ghee.