METHOD OF PREPARATION ;–Wash rice well, Heat a kadai in a medium flame dry roast greengram dhal until itbecomes golden brown colour.Mix both rice and dhal together and keep them aside; Heat a pressure cooker and pour enough water in it. Now take a wide mouthed bowl put the rice mixture ; pour 600 ml. water and dry coconut powder, turmeric powder ;and 2 tablespoons of ghee into it;Now Close the lid and cook for 20 minutes.after putting weight.Allow it to cool.
Now heat a kadai,fry cashewnut pieces in two tablespoon of ghee.Transfer to a small bowl;In the same kadai, put the jaggery powder,and 100 gms of water,boil till the liquid becomes thread consistency. Add the cooked rice mixture ,remaining ghee,cardamom powder;fried cashewnut pieces and mix well.Now go on stirring the mixture till nice aroma appears..Now turn off the gas and serve hot..
Method;- Pressure cook the rice and dhal mixture as in the method of preparation of sweet pongal, .and let it cool.
Heat a kadai, put two table spoons of ghee, fry cashenut pieces, pepper , jeera, add turmeric powder,coconut gratings,, ,one teaspoon of ginger gratings, add the cooked rice mixture and stir well. Add required quantity of salt, hing and remaining quantity of ghee and cook well till it becomes thick.Serve hot with sweet pongal.