Varagarisi / KodoMillet -1 cup
Moong Dal - 1 Tbsp
Jaggery - 1 1/2 cups
Ghee - 4 tbsp
Cashewnuts - 2 tsp
Cardamom powder - 1 tsp
Pressure cook varagarisi and moong dal, in the ratio of 1:3 & leave 7-8 whistles and mash it.
Add 1/2 cup hot water to jaggery and filter it.
Boil the jaggery and when it reaches the thick consistency add the mashed Varagarisi mixture,cardamom powder and stir well.
Fry cashews in 3 tbsp of ghee and add to the varagarisi sarkarai pongal and mix well.