Sakkarai Pongal

Rice – 1 cup, moongdal – 1 cup, gram dal – 1/4 cup. Mix the above and dry roast lightly. Add 6 cups water and steam in pressure cooker.Take 1 1/2 cup jaggery (amount should be 2/3 of cooked mixture) and dissolve in little water so that it just completely dissolves and heat it separately. Add the liquid part of this juice (which will be at the top) to cooked mixture. Roast 15 cashewnuts, 10 raisins, 4 tsp grated coconut, in ghee and add this to the mixture and stir well.You may want to add 1/2 tsp cardomom powder for flavor and even a pinch of nutmeg powder. Add 1/2 cup ghee after removing from stove. Add some extra ghee while serving.

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