SAKKARAI PONGAL

Ingredients

3/4 cup rice
1/4 cup moong dal
1-1/2 cups jaggery
2 tbsp ghee
2 nos cardamom
6 cashew nuts
10 raisins
Saffron

Method

Cook the rice and dhal in a pressure cooker. Finely chop the jaggery and mix it with half cup water and cook in medium flame. When the jaggery melts, strain it to remove impurities. Now, place the jaggery back on heat. Stir the jaggery until the mixture comes to a thread consistency. Now mash the rice and dhal nicely and add the ghee. Add the mashed rice to the jaggery mixture and cook in low flame. Continue cooking till the rice is nicely blended with the jaggery. Roast the cashews and raisins in ghee. Throw them into the mixture and garnish with cardamom and saffron.