| • | Roast gram dal in a pan till it turns light brown.
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| • | Wash roasted dal along with rice.
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| • | Put it into a pressure cooker with 4-1/2 cups of water.
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| • | Cook for about 10 minutes.
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| • | Completely dissolve jaggery in half cup of water in a shallow pan.
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| • | Remove the dirt by straining it and heat once again until you achieve one string consistency.
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| • | Now mix cooked rice-dal mixture into it and keep on a medium flame for few minutes. Remove the mixture from the flame.
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| • | Fry cashewnuts and raisins separately in ghee. Mix it to the prepared pongal and add cardamom powder.
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| • | Sweet Pongal is ready to serve. |
