Ingredients:🔗

• 1. Fry whole moong dal until the aroma arises and then split it before using. Wash and drain both rice and dal. Dissolve saffron in water and add it to the washed rice and boil water in a 3 padi water holding capacity pot and when it boils, add the rice mixture in it.
• 2. Close the lid. When the rice is 3/4th cooked, add butter, powdered rock salt or brown sugar and ghee. Cloves can be fried in ghee and added to the Pongal. Soak and remove the skin of almonds. Fry it in ghee and add it to the dish.
• 3. Almonds should be soaked in hot water, de skinned and cut into pieces. Then it can be added to the Pongal. Clean the raisins by removing the stems, wash and dry them. Then fry it in ghee and add to the Pongal.
• 4. Remove the skin of ginger, grate it and add to the dish. Add cardamom powder and stir the Pongal. Ginger and cloves are added for quick digestion and not for taste.

61. Sweet Rice