I usually make this during the Sankranti/Pongal festival every year. It is sort of a sweet version of the Ven Pongal/ rice lentil porridge. You can check out the recipe for that in my blog as well.
This method is not the traditional method where we cook the rice, lentils in milk in an open pot. To save time and effort I make this in Instant Pot (IP).
You will need:
3 tbsp ghee (healthier version, traditionally more is added)
1 tbsp raisins
1 tbsp cashews (broken)
2 tbsp desiccated coconut (I used frozen)
1/2 cup rice
1/3 cup moong dal
1 tsp chana dal
1 cup jaggery (I used powder)
cardamom 3 pods (crushed)
a pinch of edible camphor
2 cups water
1 cup milk
Method:
Heat ghee in IP in saute mode. Add raisins, cashews and coconut to ghee and saute till they turn aromatic. Add the rice and dals. Mix in the jaggery. Now add the cardamom and camphor. Mix well. Add water to this. Close the IP lid and set the valve to sealed mode. Cook at manual high pressure for 15 minutes. Wait for natural pressure release. At the end add in the milk and let it be in that heat for about 2 minutes.
This year I made ven pongal, sakkarai pongal and poriccha kozhumbu to go with the ven pongal. You can check out the recipes in my blog.
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