Ingredients:🔗

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• 1. Clean rice, wash it with water and spread it in a white cloth. Let it dry well. Heat ghee in a 4 padi water holding capacity pot and fry the rice until golden brown. Pour milk and water into the rice and mix. After the rice is almost done, add grated coconut to the rice. Add brown sugar and stir it and keep it in fire for 10 minutes.
• 2. After it is done, add cardamom powder to the Pongal. Almonds can be soaked in hot water. Remove the skin and cut it into pieces. Fry it in ghee and add it to the Pongal. Cashew nuts can be fried in ghee and added. Edible green camphor can be powdered and mixed with the Pongal. If ghee is added, the milk smell will reduce.

58. Bengal Gram & Yellow/Green Gram Pongal