Sakkarai Pongal

Ingredients:

1 cup Rice
2 table spoon Moong dal
4 cups Milk
1 and 1/2 cup Jaggery
1 table spoon  Grated coconut
1 cup Ghee
1  cardamom whole
10-12 cashew nut
25 gms Raisin
A pinch of edible camphor 



Method

Wash the rice and dal and drain the water.














 Add the washed rice and dal in the total quantity of milk ,cardamom bringing it to boil in a tall container or Vengala panai.

Place the container inside the pressure cooker.
Cook on moderate heat until 4 - 5 pressure releases and simmer for a further 10 minutes.Allow the cooker to cool down before opening the lid.mix the rice and dal mashing it into a soft pulp

Transfer it to a kadai. Add the clean jaggery. place on low heat till the entire jaggery dissolves completely, stirring continuously . Keep adding a little ghee so that the mixture does not stick to the sides of the pan and falls freely from the ladle.
Heat the remaining ghee  fry cashew nuts ,raisins and grated coconut  to a golden brown colour.
Add  edible camphor just before turning off the stove . Mix the mixture well till everything blends well.











Serve hot.

* add about half cup of water to loosen the sakkarai pongal