| • | Roast gram dhal in a pan till it turns light brown.
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| • | Wash roasted dhal along with rice. Put it into a container for pressure-cooking with 4'/2 cups of water 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 pongal 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 pongal and add cardamom powder.
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| • | Sweet Pongal is ready to serve. |
