Sarkarai Pongal

Heat ghee(1tsp) in a pan, add moong dhal, and fry well until fragrant

Add rice and fry well

Add 3 cups of water

Pressure cook for 5~7whistles

Heat ½cup of water in a pan

Dissolve jaggery in it and bring to a boil

Transfer cooked moong dhal, rice into a pan

Add jaggery syrup on to the pan using a filter

Mix well until the jaggery syrup naturally mixes with the pongal

Add cardamom powder and mix well

Heat ghee in a pan

Fry raisins, coconut and cashew nuts until golden brown separately

Add fried raisins, coconut and cashew nuts along with remaining ghee on to pongal, give it a mix