In a pan add millets and lentils together. In a medium flame, roast both of them with constant stirring.

When the lentils warm up and waft out aroma, transfer them to a bowl. Rinse the same with enough water.

Next, add 1/2 cup of water and pressure cook it till soft. I cooked for 3 whistles and in simmer for 5 minutes.

Next in a pan add a tbsp of ghee and roast the cashews plus raisins. When the cashews turn little brown, transfer them.

Next to the same pan, add jaggery powder and 1/4 cup of water. Cook it in medium flame.

When the jaggery dissolves and starts boiling, include the cooked millets and lentils.

If needed, adjust consistency by adding some water. Then include cardamom powder, cmphor powder, copra and roasted cashews and raisins.

Mix everything together. Finally add rest of the ghee and continue cooking for few more minutes and switch off.

Delicious foxtail millet sweet pongal is ready to serve as dessert.

Pressure cook the millets till soft because later it doesn't cook in jaggery syrup.

Add enough water so that it cooks to the perfection.

Adjust jaggery according your taste buds.

Do not skip adding camphor as it enhances the aroma.

Generous ghee makes the sweet pongal a delectable dessert.

Pongal thickens with time, so adjust consistency adding water initially.