Heat a pan with split green gram lentils and roast them in medium flame for few minutes. But ensure the lentils doesn't change color to brown.

Take the roasted lentils in a bowl and add a cup of water. Pressure cook the lentils till they are soft and mushy. I cooked for 3 whistles in medium flame. Once cooked mash them and keep it ready.

Next heat a pan with a tea spoon of ghee and roast cashews followed by raisins. Transfer them and then add jaggery with 1/2 cup of water to the same pan.

Cook the jaggery for few minutes till it dissolves completely. Filter this jaggery syrup to remove the impurities and put it back in the pan to cook.

Rinse the rice flakes with some water and drain it off. Next include cooked lentils and rice flakes to the jaggery syrup and continue cooking.

The lentils and rice flakes infuse the jaggery within and become thick. Add one more cup of water, desiccated coconut, ghee, nutmeg powder and roasted nuts. Mix and let it cook for few more minutes.

Delicious poha sweet pongal is ready to serve.

Ensure the green gram lentils are roasted evenly, do not brown them.

The jaggery just needs to be dissolved in water and consistency check is not necessary.

If you are serving the pongal immediately then 2 cups water is enough otherwise you may require little more water.

The water quantity varies with the quality of rice flakes too.

Rice flakes to jaggery ratio is 1:1, as I don't have sweet teeth I prefer little less. So I used 3/4 cup of jaggery.