Ingredients

• 1 cup - coarse grained semolina (rava)
• 1/2 cup - yellow moong dal
• 1 tbsp - broken cashews
• 1 tbsp - small raisins (soaked in hot water)
• 10 to 12 - saffron strands (soaked in 1 tbsp hot milk)
• 1/2 tsp - cardamom powder
• 2 - cloves
• 3 cups - boiling hot water
• 1 cup - sugar
• 1/2 cup - ghee

How to Make Sweet Rava Pongal

• Melt 1 tsp ghee in a heavy pan, add dry moong dal.
• Roast over medium flame, for 3-4 mins, or aroma exudes.
• Add 2 cups hot water, cook till grain is cooked but firm.
• Drain, keep aside till required.
• Heat remaining ghee in a heavy pan and add cashews.
• Roast till light golden, drain with slotted spoon and keep aside.
• Add cloves, stir, add semolina and stir-fry over low flame.
• Keep stirring, till aroma exudes, and rava is light pink in colour.
• Add cooked dal, followed by 1/2 of the boiling water.
• Stir gently, careful or splattering mixture, add more water if required.
• Add sugar, stir very gently.
• Add cardamom, saffron, cashews and drained raisins.
• Stir gently without turning rava pasty.
• Cover, and simmer till all moisture is evaporated.
• Ghee will start leaving sides of the pan.
• Take off fire, serve warm or cold, or even as prasad.