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Process of making:
- Dry roast the moong dal till golden, then add it to the raw rice and extensively wash.
- Move to a cooking pot. Cook for 5 whistles on reduced moderate flame with water. Allow the pressure to innately discharge, then delicately open and mix the rice dal.
- In a pan, mix palm jaggery and water.
- Heat till it completely starts to melt.
- Stress the molasses into the rice dal mixture.
- Combine well and cook for 5-10 mins on low flame.
- Ghee should be added.
- In a separate tadka pan, heat ghee and fry cashew nuts till mildly golden.
- Then add dried fruit and cook until they bubble up.
- Mix this into the Pongal, then add the elaichi powder and turn down the heat.
- Serve hot, drizzled with ghee.
- To enhance the sweet flavour, add a pinch of salt.
- Ghee should be confined for sprinkling while serving.
- If you prefer, you can add a pinch of edible camphor to augment the temple flavour.
- You can also use dry ginger seasonings.
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