Pongal is a traditional South Indian dish mainly made during the Pongal festival. It is a kind of rice pudding, which is cooked slowly in milk and sugar and flavoured with cardamom, raisins, saffron, cashew nuts, and a good amount of ghee. This dish is usually served as a dessert and it is especially popular in the southern states of Tamil Nadu and Andhra Pradesh. It is not only rich in taste but also high in nutritional value
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Wash and soak the rice and moong dal together for 30 minutes.
In a large pot, boil the milk. Add the soaked rice and dal.
Cook on medium flame, stirring continuously until the rice and dal are cooked through.
Once the rice and dal are cooked, add the sugar. Mix well until the sugar has fully dissolved.
In another pan, heat the ghee. Fry the cashews and raisins until they turn golden brown.
Add the fried cashews, raisins, cardamom powder, and saffron to the rice mixture.
Mix well and serve hot.