Sarkarai Pongal

Ingredients:

Rice - 2/3 cup
Moong Dal - 1/3 cup
Chana dal - 3 tsp
Milk - 1 cup
Water - 2 cups
Crushed Jaggery - 1 1/2 cups
Split Cashew Nuts - 8 to 10
Raisins - 1 tbsp
Cardamoms (Powdered) - 4
Grated Coconut - 2 tbsp
Ghee - 6 to 8 tsp

Method:

• Roast the Moong dal and chana dal together in a dry frying pan on low flame for 3 to 4 minutes till they change colour slightly.
• Add the rice and dry roast till it is just heated.
• Pressure-cook adding the milk and water.
• mash well when done and keep aside.
• Add 3/4 cups water to the jaggery and heat on ow flame, stirring frequently, till the jaggery melts.
• Remove from the flame, cool and strain.
• Heat a frying pan, add 5 tsp ghee and roast the cashew nuts till they change colour.
• Add the raisins and then the grated coconut.
• Pour the jaggery solution into the above and cook till it becomes thick and frothy.
• Add the mashed rice-dal mixture, mix well, add 3 tsp sugar and the remaining ghee and continue cooking on low flame till you reach a semi-solid consistency.
• It thickens further as it cools.
• Add cardamom powder, mix well and serve hot.