SAKARAI PONGAL

1 kg rice, washed

150 gm kadalai paruppu, soaked

150 gm pachai paruppu, with skin dry roast and soaked

11 cups ( 250ml cup) water

4 cup milk

1 kg brown sugar

½ Tbsp of salt

1 cup ghee

Fry with a little ghee:

120 gm cashew nuts

120 gm raisin

 

1 tbsp cardamon powder

A pinch of pachai karpuram

 

1.   Boil water and milk. When the water boils add in the

Rice and dhalls

2.   Over medium heat cook till the rice well done. Add in the brown sugar and cook it  becomes thick.

 

3.    Add ghee and the rest of the  of the ingredients. Cook over medium heat stirring all the while till Pongal is ready