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.

Method:

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.

This SARKKARAI PONGAL is cooked in the Sun in courtyard and served directly from
the pot.