I got this recipe from some temple people in India. It tastes exactly like temple prasadham. Surprisingly no need to add milk, but tastes very nice. You too try it, taste the difference !!!Ingredients :
1. Raw rice - 1 cup
2. moong dhal - 1/4 cup
3. Jaggery - 3/4 cup
4. water - 5 cups
Seasoning:
1. Cashew pieces - 2 tbs
2. Golden raisins - 1 tbs
3. Cardomom pods - 2-3
4. Ghee - 1/4 cup ( less or more as required)
Method:
1. Wash rice and dhal in the running water.
2. Add 5 cups of water to the cooker, add rice and dhal to the water. Close the cooker and give 1 whistle and switch off the stove.
3. In the mean while, dissolve the jaggery in 1/2 cup of water. Dissolve it completely and filter it in a strainer to remove all the small dirts and keep it seperately.
4. Once the pressure from the cooker is completely gone, open the lid and pour the dissolved jaggery to the cooked rice and dhal. Keep the cooker in the stove and give 2 more whistles.
5. Once the pressure is completely gone, open the cooker and give a nice stir to the rice and transer to a serving bowl.
6. Heat ghee in a pan, add cashew pieces, raising and carodom. Once the cashew changes into golden brown pour it into the sugar pongal.
7. Its ready to serve before God and to everyone.
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