A Twist to the regular Sweet Pongal made with Aval / Pressed rice / poha
Wash poha / aval and drain. Sprinkle a little water, cover, and keep aside for 10-15 minutes. Cook moong dal till soft.
In a pan take the cooked moong dal along with the water used to cook it, softened aval / poha. Mix well cover and simmer for a few minutes.
Add jaggery powder / unrefined cane sugar[Karumbu sakkarai] and mix well.
Use a potato masher and mash the contents so that it is well combined.
Add cardamom powder.
In the meantime, heat ghee in a small pan and roast cashews. Remove from heat once the cashews are golden brown.
Pour the cashew[with the ghee]over the Sakkarai Pongal and mix well.
Serve warm drizzled with a generous amount of ghee.