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| Sarkarai
Pongal |
| SERVES
-8 Portion |
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| Raw
Rice 500 gm |
Moong
Dal 250 gm |
| Jaggery
1250 gm |
Cardamom
5 gm |
| Cashewnuts
100 gm |
Raisins
50 gm |
| Nutmeg
pwd 1 gm |
Salt
1 gm |
ghee
400 gm
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| Procedure |
-
 Take
little chee in the thick bottom hundi, heat the
ghee put Moongdal. Fry till the aroma comes.
- Add 2 lit. water cook the dal till half done.
- Add washed rice cook on slow fire till rice is
soft.
- Add grated jaggery, crushed cardamom, nutmeg powder
and salt.
- Cook for another 15 minutes.
- Heat the remaining ghee in a pan , fry the cashewnuts
and raisins. Pour into the rice and mix well.
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