VARIETY RICES-SWEET PONGAL

Ingredients:

* Raw rice 1 cup

* Split Moong dhal half cup

* Crushed Jaggery 1.5 cup

* Ghee half cup

* Cashews 10 no

* Dry grapes 10 no

* Cardamom 4 no

* Green camphor (Pachai Karpooram) half pinch

Procedure:

1. Dry roast moong dhal in slow flame till it turns golden brown

2. Add to rice, wash with water and drain

3. Add five cups of water and pressure cook for five minutes.

4. Bring to boil one and half cups of water in a vessel, add jaggery. When fully melted, remove from heat, filter out any dust and continue to cook till it attains half string consistency.

5. Smash the rice gently, add the jaggery syrup and mix well

6. Heat quarter cup of ghee, roast cashews and grapes and add to the pongal and mix well.

7. Heat the pongal for 2 to 3 min, with constant stirring and remove from heat

8. Add crushed cardamom and powdered green camphor, and remaining ghee and mix well.

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