Sakarai Pongal (Sweet Rice)

BISMILLAH HIR RAHMAN NIR RAHEEM

Ingredients:

1 cup rice
1/2 cup moong dal
1 cup milk
3 cups jaggery (powdered)
4 tbsp ghee
2 tbsp cashewnuts
2 tbsp raisins
5 cardamoms pods powdered
2 cloves powdered

1/2 tsp powdered nutmeg
Saffron

Method:

- Dry roast rice and dal separately for five minutes. 

- Pressure cook rice and dal with 2 cups of water and 1 cup milk and keep aside.
- Heat 1/2 cup of water in a pan and add jaggery. 

- With a sieve, filter the melted jaggery to remove impurities.
- Heat the syrup again till it becomes slightly sticky.

- Continue stirring while you heat it. 

- Add the cooked rice and dal.
- In another pan, heat ghee and fry cashewnuts and raisins. - - Add it to the rice, dal and jaggery mixture.
- Add powdered cardamom, cloves, nutmeg and saffron.
- Mix well and serve hot.