Sarkarai Pongal

Ingredients:

Ponni rice 1 cup
moong dal 1/4 cup
Ghee 3 tbsp
coconut grated 1/2 cup
Cashew nuts 6
Raisins 7

For the syrup:

Jaggery 3 medium size cubes
1/2 cup water
cardamom 2 make into half with hands

Method:

1. In a vessel mix jaggery, water and cardamom and boil till the syrup becomes thick till one string consistency. Filter it and keep aside.

2. In a pressure cooker add the cleaned rice and moong dal together with 3 cups of water and pressure cook till 3 whistles. Mash it well with a spatula.

3. Pour the jaggery syrup into the cooked rice-moong dal mixture and stir well in low flame.

4. In the mean time, heat a pan and add 3 tbsp. of ghee and add cashewnuts and raisins and fry till the cashewnuts are pale brown and the raisins are swelled up.

5. Pour these cashewnuts and raisins along with ghee into the rice mixture and stir well.

6. Add grated coconut also into this mixture and mix well for 1min.

Serve hot.