SAKKARAI PONGAL

Ingredients
Raw Rice: 1/2 cup
Moong dhal: 1 tablespoon
Jaggery: 3/4 cup
Cardomom:4
Milk: 1/4 cup(optional)
Ghee: 4 tablespoon
Cashew: 10
Nutmeg powder(Jathikkai podi): a pinch (optional)

Procedure:
Step1:
Dry roast rice and moong dhal separately for 2 min each.

Step2:
Mix both rice and moong dhal in a pressure cooker and add 2 cups of water and cook for 3 whistles

Step3:
Meanwhile take the grated jaggery in a pan. Add 1/2 cup of water and melt the jaggery.
Once it has melted strain the liquid to get rid of any impurities

Step 4:
Now take this jaggery syrup again in the pan and boil it until it reaches a kind of thick consistency (The syrup will first come to a boil with bubbles. After that lower and flame and cook for 2-3 min with constant stirring).No need to check for any thread consistency

Step5:
Take the boiled rice, moong dhal mixture and mix it along with jaggery syrup. Do this until the mixture has blended well with the jaggery. Also add milk at this stage. 

Step6:
Add  2 tablespoon of ghee little by little and stir well

Step7:
Take 1 tablespoon of ghee and fry the cashews. Add this to the pongal

Step8:
Finally add the remaining ghee and mix well

Note:

• Coconut can be chopped into small pieces and fried in ghee and can be added to this pongal
• If the pongal is very thick boil little milk and add.Make sure the milk is not piping hot. Otherwise it will curdle when mixed with jaggery