Sakkarai Pongal

Ingredients

• Rice - 1 cup
• Moong dal - ½ cup
• Jaggery - 1 cup (broken into small pieces)
• Ghee - ¼ cup
• Cashew nut - 10 to 15 broken
• Raisins - few
• Edible Camphor - 1 pinch
• Cardamom powder - 1 teaspoon
• Salt - as required

Preparation

1. Switch on the gas keep on high flame.
2. Cook the rice and moong dal with 5 cups of water.
3. Till they are almost cooked. Remove and keep aside.
4. In a big sauce pan combine jaggery and ¼ cup of water and heat it in low flam, once the jaggery is totally melted increase the heat and bring it to a boil.
5. When it reaches the one string consistency, add the edible camphor, cardamom powder and salt.
6. Finally add the cooked rice mixture and stir it without forming any lumps of rice.
7. Stir the whole mixture until the mixture leaves the sides of the pan or until the desired thickness (It will get little hard when cooled).
8. In the meanwhile, in a small sauce pan add ghee and heat.
9. Add cashew nut and fry until golden brown then add the raisins and immediately pour it on the pongal mixture and stir it.