Ingredients: 1 1/2 cups rice 1/4 cup moong dal 1 1/2 cups jaggery grated 3 cups milk 10 almonds, chopped 10 cashew nuts, chopped 15 raisins 1 tsp. cardamom powder 1/4 tsp. saffron crushed 2-3 tablespoons ghee. Method: Wash rice and moong dal together. Drain and set aside. Place milk in a sauce pan. When the milk starts boiling add rice and dal. The rice and dal are cooked to softness, add jaggery, ghee and stir gently. Let cook on medium heat for some time, then put cardamom powder and saffron stir well. Roast cashewnuts, almonds and raisins in ghee and add to the pongal. Stir well for 5 minutes. Serve hot.