Ingredients
Aval ( poha/ rice flakes) – 1 cup

Grated jaggery – 1 cup

Milk – 1/4th cup

Ghee – 3 tbsps

Cashew nuts – 1 tbsp

Grated coconut – 1 tbsp

Cardamom powder- 1/4th tsp

Method

Wash the aval well. Drain completely and soak it in milk for 15-20 mins.

Add jaggery and 1/4th cup of water in a pan. Let it cook till the jaggery dissolves completely. Strain the jaggery syrup to remove the dirt.

Boil the jaggery syrup for few mins till it becomes slightly thick.

Mash the soaked poha gently and add it to the jaggery syrup. Add 2 tbsps of ghee and stir well. Cook till the pongal becomes thick. Add the cardamom powder and mix very well.

Heat the remaining ghee in a pan. Add the cashew nuts and grated coconut . Sauté till the cashew and coconut turns golden.

Add it to the pongal and mix well.

Serve the pongal warm or at room temperature:)