Sweet Khichdi (Sweet Pongal)

Step 1: Fry Cashews and Raisins

Heat 1/4 cup ghee in a pressure cooker pan. Add cashew pieces and fry until they turn light brown. Remove and set aside. Add raisins to the same ghee and fry until they puff up and turn light brown. Remove and set aside.

Step 2: Roast and Boil Moong Dal

Wash 1/4 cup moong dal. Add the washed moong dal to the remaining ghee in the pan and fry until it turns light brown. Add 1 cup of water to the moong dal. Close the pressure cooker lid and cook for 1 to 2 whistles until the dal is well boiled and soft.

Step 3: Combine Rice, Jaggery, and Coconut

Once the moong dal is cooked, open the cooker. Add 1 cup of boiled rice to the cooked moong dal. Then add 1 cup of crushed jaggery and 1/2 cup of grated coconut. Mix all ingredients thoroughly until the jaggery starts to melt and combine with the rice and dal.

Step 4: Simmer and Dry

Cover the cooker again (without the whistle) and let it simmer on a low flame for 3 minutes to allow the jaggery to fully dissolve and flavors to meld. After 3 minutes, open the lid and stir. Increase the flame to high and cook, stirring continuously, until all the excess water from the jaggery has evaporated and the mixture becomes thick and dry.

Step 5: Add Flavorings and Garnish

Once the mixture is dry, add the previously fried cashews and raisins, along with 1/2 teaspoon of cardamom powder. Mix everything well. Serve hot, drizzled with a little extra ghee and garnished with more fried cashews and raisins.

• Adjust jaggery quantity according to your sweetness preference.

• Ensure moong dal is roasted to a light brown for better flavor.

• Cook on low flame after adding jaggery and coconut to allow flavors to meld.