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1/2 cup - raw rice
3 tbsp - moong dal/paasi paruppu
4 tbsp - ghee
1/2 cup - milk
6-8 - cashews
3/4 cup - 1 cup - jaggery
1 - cardamom
1 tsp - raisins (optional)
2 pinches - nutmeg powder (optional)
1 pinch -pachai karpooram/kacha karpoor/borneo-camphor (optional)
1.75 cups - water
2 pinches- salt
How to Make Sakkarai Pongal
Heat the cooker and add a tsp of ghee and fry the moong dal directly. Fry for a minute.
Add the washed rice, half of the milk, water and pressure cook over a medium flame for 4 whistles.
Once the pressure is released, open and mix some more milk, just to mash and mix well.
Powder the jaggery. If you think the jaggery is pure, wth no impurities, then you can add it to the pongal directly.
But if there are impurities, then melt the jaggery with a little water and filter it and add the syrup to the pongal.
Switch on the stove and keep on stirring on a low-medium flame.
Pour ghee little by little and keep on stirring till pongal leaves the sides of the vessel. (approx 4-5 min)
Add fried cashew, powdered cardamom and the other optional ingredients at the end, mix well and serve.
Recipe courtesy: Rak's Kitchen
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