PULSE Recipes Pongal | Cooking With Aunty D

Pongal | Cooking With Aunty D

2022 Jan 13


White Raw Rice 1 cup

Mung Beans 1/4 cups

Water 3 1/4 cups

Cardamom 3 pods

Ghee 1 tsp

Cashew Nuts 1/4 cups

Raisins 1/4 cups

Kithul Jaggery 250 g

Fresh Milk 1 cup

Salt 1 1/4 tsp

Grated Coconut 1/4 cups



  1. Add white raw rice, mung beans and water into a pot.
  2. Give it a good mix.
  3. Once slightly boiled, proceed to add in cardamom and ghee and seal the pot with a lid to let the mixture cook.
  4. Add ghee to a pan, and sauté some cashew nuts and remove them from the pan.
  5. Carry out the same process with raisins.
  6. Next add some Kithul Jaggery and water before giving it a good mix until the jaggery becomes less thick.
  7. To the white rice mixture, pour in some fresh milk and salt before mixing well.
  8. Proceed to pour in some grated coconut and liquid kithul jaggery.
  9. Mix well and seal the pot with a lid to for the mixture to cook.
  10. Once cooked, add in the roasted cashew nuts and raisins.
  11. Give it one last mix to combine all the ingredients and finally, serve while hot!


Happy Thai Pongal!

Aunty D. is a full-time mom working a little magic in the kitchen whenever she’s got time on her hands. She brings ton you easy and fast recipes with a twist of Sri Lankan spices and cooking techniques. Get Cooking!