Oats (quick cooking) - 2 cups
Jaggery - 1 cup (powdered) ( or as per taste)
Moong dal - 1/4 cup
Milk (low fat) - 2 cups (hot)
Cardamom powder - 2 pinches
Saffron strands - a pinch
Ghee - 2 tsp. + 1/2 tsp.
Cashews - 6 (whole)
Sun-maid raisins - 10
Dry roast the moong dal till a nice aroma arises. Cook them till soft and mushy. Keep aside.
Dry roast the oats for 2-3 minutes. Pour 2 cups of hot milk and mix well. Cover and keep aside.
Dissolve the jaggery in 1/4 cup of water and bring it to a boil. Remove from heat and run through the strainer(to remove the impurities) and collect in another deep sauce pan. Again, bring it to a boil and add the oats. Remove the lumps with the help of a wooden spatula. Add the cooked dal and mix well (in low-flame).
Meanwhile, roast the cashews (break them into half) till golden colour and raisins till it puffs up in 1/2 tsp. of ghee.
Add this to the pongal and also add cardamom powder, saffron and ghee. Mix well.
Sent off to "CWF-Oats" hosted by Priya and started by Kiran.