Sakkarai Pongal (Sweet Pongal)

Ingredients:

Raw rice - 1 Cup

Milk - 6 Cups

Water - 1 Cup

Crushed or powdered Jaggery - 1 1/2 Cup or according to your taste

Cardamom Powder

Ghee

Few Cashews & Raisins

Preparation:

1. Soak the raw rice for at least an hour prior to the preparation.

2. In a vessel, pour 6 cups of milk and 1 cup of water and bring them to a boil. Once the milk gets boiled, reduce the flame. Continue the below steps with low or medium flame.

3. Add the soaked raw rice and a few spoons of ghee.  Keep stirring once in a while to make sure the rice doesn't stick to the bottom of the vessel. Add a few more cups of milk or water as required to adjust the consistency.

4. Once the rice gets cooked or turns mushy, add crushed or powdered jaggery and cook for a few more minutes until the jaggery dissolves.

5. Once the jaggery dissolves and gets mixed with the rice, add cardamom powder and stir.

6. In another pan, heat a few spoons of ghee and sauté cashews and raisins. Once the cashew turns light brown and once the raisin balloons, add these to the sarakari pongal.

7. Tasty Sakkarai Pongal is ready. Serve hot.

Notes:

1. Use an aluminum vessel or aluminum pressure pan. DO NOT use nonstick pans.

2. Soaking rice at least for an hour is a must.