Sweet Pongal - Cooking With Sapana

For the final day of second week of BM#36 I prepared Sweet from here. Again it is the combination of Rice and Dal but instead of savory this is sweet version made with Jaggery and dried nuts. The aroma of cloves , nutmeg and cardamom gives it a wonderful flavor and saffron added a nice color to the final dish. I can’t find edible camphor that is also added to enhance the flavor so I skipped it. My husband like Mitthe Chawal and I served him the sweet pongal like that . He loved it and also my daughter liked it as well.
Those stars in the pics are arranged by my daughter ,and she insisted to take them in the clicks along with pongal bowl . I guess she is also learning to add props in the pictures . This is our life , crazy na but we ; food bloggers love it to the core. Without wasting time let’s start the recipe . Yum

Ingredients:
1/2 cup Raw Rice
3 tablespoon split Moong dal
3 cup Water
1/2 cup Jaggery,crushed
4 tablespoon Clarified butter
2 tablespoon Cashew nuts/Almonds
2 tablespoon Raisins
2 green cardamoms , crushed
2 Cloves
A pinch of Nutmeg powder
Few strands of Saffron
1/4 cup milk

Method:
Heat 1 tablespoon of clarified butter in a cooker and roast the dal for 4-5 minutes on low heat.
Add washed rice in it followed by 2 1/2 cups of water and cook for 3-4 whistles.
Open the lid once all the steam escapes and add milk rice and dal looks sticky.
Dissolve the jaggery in 3/4 cup water and cook on a low heat till the jaggery melts. Strain the jaggery to remove the dirt.
Pour the syrup in cooked pongal and let it cooks slow heat without lid .
Heat remaining clarified butter in a pan and Fry the cashew nuts, ,almonds and raisins and add to the pongal.
Add the crushed cardamoms, cloves , nutmeg and saffron.Mix well and serve hot.