SAKKARAI PONGAL

INGREDIENTS :

Raw rice - 1 cup ( I used basmati rice )

Water - 4 cup

Jaggery - 3 cup

Cardamom powder - 1 tspn

Ghee - 100 ml

FOR SEASONING :

Cashew - 7 to 10

Kishmish - 6 to 7

Ghee - 2 tbspn

METHOD :

* Take a cup of raw rice and wash well and cook in pressure cooker for 4 whistled..

* After 2 whistled simmer the flame for another 2 whistled...

* Allow the cooker pressure to release naturally. Between crush the jaggery.

* When it subside, open the lid and add in jeggery and mix well...

* Now keep it in a medium flame, allow the mixture to boil.

* In another small kadai add in ghee and add in cashew and kishmish and fry it lightly..

* Add in roasted nuts and cardamom powder to the pongal,and mix well...

* First it is very liquid afterthat it became thick..

* Stir well on medium flame and add in little amount of ghee and mix well.

* Again stir it well and again add in ghee in the pongal and mix well.

* Now the pongal became thick and not to stick in the pan..

* The sakkarai pongal is ready... Turn off the heat and transfer the pongal to a serving bowl..