| • | Roast gram dal in a cooking pan until it changes light brown.
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| • | Wash roasted dal along with rice.
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| • | Put it into a force cooker with 4-1/2 cups of water.
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| • | Cook for about 10 minutes.
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| • | Completely dissolve jaggary in one-half cup of water in a shallow pan.
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| • | Remove the dirt by stressing it and heat up one time again until you achieve one string consistency.
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| • | Now mix cooked rice-dal mixture into it and keep on a normal burn for few minutes. Remove the mixture from the flame.
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| • | Fry cashews and raisins individually in ghee. Mix it to the cooked pongal and add cardamom powder.
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| • | Sweet Pongal is ready to serve.
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