Sweet Khichdi (Sweet Pongal)

Step 1: Fry Cashews and Raisins

Heat 2 tablespoons of ghee in a pressure cooker pan. Add cashew pieces and fry until they turn light brown. Then add raisins and fry until they puff up. Remove the fried cashews and raisins and set aside.

Step 2: Roast and Cook Moong Dal

In the same pan with the remaining ghee, add the washed moong dal. Roast the dal until it turns light brown. Add 1 cup of water, close the pressure cooker, and cook for 1-2 whistles until the dal is well boiled and soft.

Step 3: Combine Rice and Dal

Once the moong dal is cooked, open the cooker. Add the 1 cup of pre-boiled rice to the cooked dal. Mix well to combine.

Step 4: Add Jaggery and Coconut

Add the 1 cup of crushed jaggery to the rice and dal mixture. Mix thoroughly until the jaggery melts and forms a syrup. Then, add 1/2 cup of grated coconut and mix everything together.

Step 5: Simmer and Dry

Cover the cooker (without the whistle) and let it simmer on a low flame for 3-4 minutes, allowing the liquid to be absorbed and the mixture to thicken.

Step 6: Final Touches and Serve

Remove the lid. Add the fried cashews, raisins, and cardamom powder. Mix everything well. Continue to cook on a slightly higher flame, stirring constantly, until all the excess moisture has dried up and the khichdi reaches a desired consistency. Drizzle with additional ghee before serving.

• Adjust jaggery quantity according to your sweetness preference.

• Ensure moong dal is lightly browned for a nutty flavor before pressure cooking.

• Add a pinch of nutmeg powder for an additional aromatic touch.

• Substitute jaggery with sugar for a different sweetness profile.