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.

Preparation :

• 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.