| • | Take rice and moong dal in a force cooker.
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| • | Add milk with 4 cups of water in it. Cook it.
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| • | Now add 1/2 cup of water to the jaggary and heat up it.
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| • | When the jaggary melts completely in water , take aside from fire.
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| • | Filter it and add to the cooked rice.
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| • | Stir for 3 mins so that the rice and the jaggary blend together.
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| • | Heat butter in a cooking pan and add cashews and raisins to it.
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| • | Fry until it turns golden brownish and add to the pongal.
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| • | Finally sprinkling cardamom powder all all over and serve.
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