Temple Style Sweet Pongal (Sakkarai Pongal)

Steps

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1. 1
   Wash the raw rice thoroughly and soak it for a few minutes, then drain.
   ▶ ≈0:18
2. 2
   Bring water to a boil in a large pot, add the washed moong dal and cook for 15 to 20 minutes.
   ▶ ≈0:32
3. 3
   When the moong dal is about 90% cooked, add the soaked rice with additional water, mix well, and cook until both rice and dal are completely tender.
   ▶ ≈0:47
4. 4
   Stir in ghee and set aside.
   ▶ ≈1:10
5. 5
   In a separate pan, heat ghee and roast cashew nuts until golden brown, add raisins until plump, then add grated dry coconut.
   ▶ ≈1:26
6. 6
   Add cardamom powder and cloves, mix well, and turn off the heat.
   ▶ ≈1:49
7. 7
   In another saucepan, dissolve jaggery in a little water over heat, stirring until completely dissolved.
   ▶ ≈2:10
8. 8
   Once the jaggery is fully dissolved, add the roasted nut and coconut mixture and cook for about a minute.
   ▶ ≈2:23
9. 9
   Transfer the jaggery mixture into the cooked rice and dal, and mix everything thoroughly.
   ▶ ≈2:43
10. 10
    For richer flavour, add extra ghee if desired, heat briefly, and serve hot.
    ▶ ≈2:59