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Sarkarai Pongal SERVES -8 Portion 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 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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