Sarkkarai Pongal

Ingredients:

• 2 litres Milk
  
• 10 Almonds
  
• 1 1/2 cups Newly harvested rice
  
• 1/4 cup Moong dal
  
• 15 Cashewnuts
  
• 1 1/2 cup Jaggery grated
  
• 30 Kishmis
  
• 1/4 level Teaspoon nutrieg powder
  
• 1/4 teaspoon saffron crushed
  
• 1 teaspoon cardamom powder
  
• 2 tablespoons ghee.

Method:

• Chop almonds and cashewnuts.
  
• Clean kishmis
  
• Pour milk in the earthen pot called `Pongapani` and place it on fire.
  
• When the milk starts boiling add rice and dal, after washing.
  
• As soon as the rice and dal are cooked to softness, add jaggery and ghee.
  
• Let cook on medium fire for some time and then put in almond and cashewnut bits, saffron nutrieg and cardamom powders.
  
• Lastly put in the kishmis. Bring to one or two good boils.