Sakkara/Sweet Pongal (Version 2.0)

HAPPY PONGAL!!!!!!!!!!

Ingredients:

Raw rice - 1 cup
Moong dal - ½ cup
Jaggery - 2 cups (powdered)
Milk - 1 cup
Ghee - 2 tbsp.
Cardamom powder - ¼ tsp.
Cashew nuts - 12
Raisin (golden) - 12
Saffron strands - 1 pinch
Warm milk - 1 tbsp. (to soak saffron)
Cooking camphor - 1 pinch
Coconut pieces - 1 tbsp.
Ghee (for frying nuts and raisins)

Method:
Dry roast the moong dal till the aroma rises without burning. Remove from heat.
Now wash both rice and moong dal.
Add 3 cups of water and pressure cook.
Fry the cashews till they turn golden color and raisins till puffed up.
Fry the coconut pieces for 3 minutes. Keep it aside.
Soak the saffron strands in the warm milk.
In a pan add the powdered jaggery and ½ cup of water.
Dissolve the jaggery and run through the strainer to remove the dirt.
Keep it in heat and bring it to a boil. Simmer it for 5 minutes. Keep the jaggery syrup aside.
Now in a thick sauce pan add the boiled rice, dal and milk.
Stir it.
Add the jaggery syrup and mix well.
Add cashews, raisins, cardamom powder, coconut pieces and stir to mix well.
Sprinkle the cooking camphor, saffron milk and ghee. Again mix well.
Let the pongal cook in medium-low flame for 5 minutes (without burning).
To avoid burning, mix in between.
Remove from heat.
Enjoy!

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