Ingredients:🔗

Method:

• 1. Boil pure water in a four padi water holding capacity pot and add ghee to the boiling water. Add Bengal Gram to the water and when it is half cooked, add yellow or green moong dal and mix well. Wash and drain the rice and add it to the lentils.
• 2. Close the lid. After the rice is 3/4th cooked, add milk, grated coconut, jaggery, cardamom powder and stir well. Remove the skin of cashewnuts and fry it in ghee and add to the Pongal. Add ghee 6 palam to the Pongal and keep it on a live coal without smoke for sometime and then take it out and serve.