Sarkarai pongal

  

Pongal (Tamil: பொங்கல்,Telugu: పొంగలి) is a popular rice porridge dish based in South India.Sakarai pongal (sweet) is generally prepared in temples as a prasad, i.e, offering to God. This type of pongal is also   prepared during the Pongal festival (similar to Thai Pongal) inTamil Nadu,South India.

Ingredients

        Raw rice     - 1cup

        Moong dal   -1/5 cup

        Jaggery/round vellam - 1 1/2 cup

         Milk                      - 1 cup

         Ghee                     - 4tsp

        Cashew nuts          -10 Nos broken

        Kismis /Raisins      -10

        Cardomom powder-1tsp

Method

Take pressure cooker and keep it on the flame ,when it is hot add rice and Moong dhal together and roast it for 2 minutes. The colour should not change. Add 4 cups water to it and  Pressure cook (1:4ratio ) for 4 whistles. 

1. In another pan add 1 cup water, and water and bring it to boil. Mash the cooked rice dal mixture with a laddle well and add it to the jaggery mixture. Mix well. Add milk now . Mix it well
   Take a small pan add ghee and fry the raisins. Immediately transfer this to the pongal. It should not turn black. Now add cashew nuts and fry till golden colour and add it to pongal. Add the leftover ghee and cardomom powder and mix well .