Brown Rice Sweet Pongal

INGREDIENTS:

1 cup brown rice
1/3 cup chana dal

1/2 cup powdered jaggery
5 cups water
3 tsp ghee
1tbsp cashew nuts
1tbsp raisins
1 tsp cardamom powder
1 tsp nutmeg powder
 

METHOD:
 

Roast the dal in a pan till it turns brown. Pressure cook the rice and dal with 4 1/2 cups of water. Cook for 10 minutes. Heat a shallow pan, add half a cup of water and dissolve the jaggery in it. Strain the solution to remove all dirt from the jaggery and heat once again until it gains a one string consistency. Add the rice-Dal mixture to it and cook on a medium flame for a few minutes. Remove the mixture off the flame. Add the powdered cardamom and nutmeg. Take half-a-teaspoon of ghee in a separate pan and roast the cashew-nuts and raisins till brown. Add the remaining ghee to the pongal, garnish with the nuts and raisins and serve hot.

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