SAKKARAI PONGAL

CREATOR : SRIYA   PREPARATION TIME : 20 MINUTES
COOKING TIME: 50 MINUTES
TOTAL TIME :  1 HOUR 10 MINUTES DESSERTS CUISINE: SOUTH INDIAN
SERVES :  3 CUPS                     
(1 CUP = 250 ML)
INGREDIENTS :
 1/2 cup raw rice
1/4 moong dal
3/4  cup jaggery
3 cups water
5 tablespoon ghee
1 pinch salt
3 tablespoon cashews
2 tablespoon Raisin
5 elachi or cardamon
1/4 teaspoon  cloves powder
1 picnh  edible camphor
INSTRUCTIONS : 
First rinse wash the moong dal and rice and keep at side.
                                    ROASTING MOONG DAL :
Take pressure cooker add 1/4 tsp ghee and roast the moong dal.
Roast the moong dal still nice aroma comes from the moong dal.
                                PRESSURE COOK THE DAL AND RICE :
After roasting the moong dal take the washed rice and salt add it to the moong dal and pressure cook for 5 whistles.
                                    JAGGERY SYRUP MAKING :
Take a pan and heat it and add the Powder jaggery and add water just to immerse it and bring to boil. Let the jaggery completely dissolve and  filter it to remove the impurities from the jaggery syrup.
Remove the jaggery syrup from the stove and add the syrup to the cooked moong dal and rice in the cooker. And mix them evenly and stir well.
Take a pan, add ghee when the ghee gets heated and add cashews roast it till golden and add raisins to it. Once it fluffs up, transfer it and keep aside.
In the same pan, add cloves, cardamon and add edible camphor. switch off the stove. Add it to the pongal mixture and cook it for 2 minutes.
Add ghee little by little while cooking and stir it well.
At last add the fried cashews and raisins, serve the sakkarai pongal when its hot.