Chakra Pongal

½ cup rice
½ cup moong dal/Pesara pappu
2 cups full cream milk
½- ¾ cup sugar
1/8 tsp ground cardamom
Cashew nut & raisins
Pinch Salt

In a pressure cooker pan, dry roast rice and dal together.
Add 2 cups of water and pressure cook for 1 whistle. If cooking in a pan, add about 2 ¼ cups of water. Cook till soft and the mixture turns a bit thick. Let it cool.
Heat a pan with 1 tbsp ghee. Toast cashew nut and raisins and keep aside.
Mash the above rice mixture. Add milk, sugar, remaining ghee, ground cardamom and salt. Mix well.
Put it back on low flame and let it cook till it becomes thick and creamy. Add toasted nuts and raisins.
Serve either warm or cold.

Recipe courtesy: Ashwani Suvvari