Sweet Pongal / Chakkara Pongal

An easy dessert

Ingredients

Raw Rice/Pachari: 1/2 Cup
Split Moong Dal/Cherupayar Parippu: 1/4 Cup
Water: 1.5 to 2 Cups + 1/4 Cup
Grated Jaggery: 1 Cup
Cardamom Powder: 1/4 Tea Spoon
Ghee: 2 Table Spoon
Cashew Nuts: Few
Raisins: Few

Cooking Time: 20 Minutes
Method

Wash rice and moong dal and spread it on to a kitchen towel so that all the water gets dried off
Dry roast the rice and moong dal separately for 5 minutes
To a pressure cooker add roasted rice, moong dal and water (1.5 to 2 cups)

Cook it for 3 to 4 whistles and switch off the flame.  Let all the pressure settle down.

By the time rice and dal will be cooked well.

Using a potato masher or a spoon mash the rice and dal well

Pour ghee to a kadai and fry the cashew nuts and raisins and keep aside

Put jaggery to a kadai and add water(1/4 Cup) and let it boil

Once all the jaggery is melted strain the liquid and pour it back to the pan
Let it boil until it achieves a thick sticky consistency

Now add the fried cashew nuts rasins along with the ghee, cardamom powder and mashed rice and dal mix

Combine well and cook for some more minutes so that everything gets blended well

Switch off the flame and serve chakkara pongal warm

Note:
I have used dark jaggery here.  So i got a darker color for my pongal
I have used basmati rice