Ingredients

• rawa (semolina) - 1 cup
• ghee or vegetable oil - 4 tbsp
• mustard - 1 tsp
• cumin seeds, crushed - 1 tsp
• pepper corns, crushed - 1 tsp
• cashew nuts, broken into pieces - 2 tbsp
• asafoetida - a little
• hot water - 2.5 cup
• salt to taste

How to Make Rawa Pongal

• Heat oil or ghee in a kadai (Wok).
• Add mustard seeds.
• When they crackle, add cumin and pepper.
• After few seconds, add cashew nuts and stir fry till they turn golden brown.
• Add asafetida and semolina.
• Stir fry the mixture till the semolina turns light brown.
• Add water, stirring all the time to prevent forming of lumps. Add salt.
• Cover and cook low flame for 5-8 minutes.
• Serve hot with coconut chutney.