Sarkarai Pongal

#foodismXmonsoonharvest

By Santha Nair

Jul, 9th

616

Servings

2 persons

Cook Time

30 minutes

Ingredients

8 - 10

Ingredients

2 litres milk
10 almonds
1 1/2 cups newly harvested rice
1/4 cup moong dal
15 cashew nuts
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.

Instructions

• 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
• Lastly put in the kishmis. • Bring to one or two good boils.

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