To begin making the Sweet Avalakki Pongal Recipe, prep all the ingredients and keep ready.

Wash the thick aval / poha in water and keep aside.

Place the moong dal into the pressure cooker along with a pinch of turmeric powder. Add 1 cup of water, cover the pan, place the weight on and pressure cook until you heat one whistle. After the first whistle, turn the heat to low and simmer for 3 to 4 minutes. After 3 to 4 minutes, turn off the heat and allow the pressure to release naturally. Keep this aside.

In a saucepan, add 1/2 cup of milk and melt the jaggery on medium heat. Stir in the washed aval, cardamom powder, ginger powder, nutmeg powder and fresh grated coconut. Add the cooked moong dal and stir well to combine.

Add 2 tablespoons of ghee and combine well.  Cover the pan and allow the Avalakki Pongal to get a pudding like consistency - about 3 to 5 minutes.

Finally heat a tablespoon of ghee in a small pan and roast the cashew nuts until golden and crisp. Turn off the heat and keep aside. Stir in the roasted cashewnuts to the pongal.Turn off the heat and transfer the Sweet Avalakki Pongal to a serving bowl and serve hot or chilled.

The Sweet Avalakki Pongal is traditionally offered on a fresh banana leaf along with Ven Pongal, Vada Sambar and Kathirikai Gothsu - Eggplant in a Tangy Gravy.