About this recipe:A classic south Indian sweet dish made especially for the festival of Pongal. It's a deliciously rich and sweet dish made from ghee, milk, cashews, lentils, rice and jaggery.
125ml ghee (clarified butter)
4 tablespoons raisins
100g split yellow lentils (moong dal)
190g basmati rice
220g jaggery (palm sugar)
100g caster sugar
1/2 teaspoon ground cardamom
1 pinch edible camphor (kacha karpoor)
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Method Prep:5min › Cook:40min › Ready in:45min
Melt the ghee in a large frying pan over medium heat; fry the cashews and raisins in the melted ghee until the cashews are brown and the raisins begin to plump, about 5 minutes. Remove the cashews and raisins from the frying pan and set aside. Add the lentils to the frying pan and fry in the ghee until fragrant; stir the rice, milk, jaggery and sugar into the lentils. Reduce heat to low and cook until the rice is tender, adding water as needed to keep moist, about 30 minutes. Mix the cashews, raisins, cardamom and edible camphor into the mixture to serve.
Split yellow lentils (moong dal), jaggery (palm sugar) and edible camphor (kacha karpoor) can be found in Indian/South Asian speciality stores.