Thinai – 3/4 cup
Moong dal – 1/4 cup
Jaggery – 1/2 cup
Cashew Nut and kismis
Dry roast the moong dal till nice aroma comes out. Set it aside and allow it to cool.
Dry roast the foxtail millet for 5 mins and allow it to cool.
Mix both and wash it for 2 to 3 times.then soak it for 15 mins.
Take a cooker add this mixture and pour 31/2 cup water and cook for 1 whistle.
Simmer it for 10 mins.
Meanwhile take jaggery in a pan add water and melt it. Then strain it.
Open the cooker add the jaggery syrup and little ghee mix everything well.Add elachi powder too.
Heat ghee in a small pan. Add cashew nuts and kismis. Saute till it becomes golden color. Then add it to the cooked pongal and mix well.
Transfer it to a bowl and serve hot.