Sakkarai Pongal (Tamil-Style Sweet Rice Pudding)

Ingredients:

•  1 cup long grain white rice, rinsed
•  ¹⁄₄ cup moong dal (dried mung beans), rinsed, soaked 30 minutes, and drained
•  3 cups whole milk
•  1 stick cinnamon
•  ¹⁄₄ cup ghee
•  ¹⁄₂ cup cashew halves
•  3 tbsp. golden raisins
•  1 ¹⁄₄ cups grated jaggery or brown sugar
•  2 tsp. ground cardamom

Instructions

Bring rice, dal, and 4 1⁄2 cups water to a boil in a 4-qt. saucepan. Reduce heat to medium; cook until rice is tender, 12–14 minutes. Add milk and cinnamon; cook, stirring occasionally to prevent scorching, until dal is mushy, 20–22 minutes. Melt ghee in an 8″ skillet over medium-high; cook cashews and raisins until raisins are plump, 2–3 minutes. Stir into rice with jaggery and cardamom; cook, until jaggery is melted and pudding is slightly thickened, 3–4 minutes. Serve warm or at room temperature.