Paal Pongal

Ingredients:

Raw rice – 1 cup

Moong dal – ¼ cup

Milk- ¾ a litre

Sugar – 1 ½ cups

Cardamom powder – 1 teaspoon

Cashews – 10 (broken to pieces)

Ghee – 2 teaspoons

Method:

1. Heat ghee & fry cashew pieces till golden brown & keep aside.
2. Roast rice & moong dal with a teaspoon of ghee.
3. Add half litre of milk.
4. Keep stirring occasionally till the rice looks cooked.
5. Add sugar & rest of the milk & mix well.
6. Allow to boil in simmer till thickens.
7. Add cardamom powder & mix well.
8. Garnish with cashews & serve hot.

Suggestion: Can be served after chilling in the fridge for about 3 hours as well.