Sarkarai Pongal / Makarasankarathi Pongal

Raw rice – 1 Kg

Jaggery- 2Kg

Cardamom Powder – 1 1/2  tbsp

Dry ginger – 1 tbsp

Ghee fried coconut shreds – 4 tbsp

Ghee – 200ml

Cashewnuts – 30g

Sultanas –  20g

Water – as required

Method of Preparation

1.    Heat Ghee in a pressure cooker, add cashewnuts and sultanas. Once it is golden colour, add the rinsed raw rice. Fry it in ghee.

2.   Add the water now, let it to boil well. Once the rice slightly cooks, add the broken jaggery in to it. Mix it well.

3.   Add the cardamom and dry ginger powder. Mix it then close the lid of pressure cooker and wait for four whistles.

4. Turn off the fire and wait till the pressure of the cooker gone. After that open the lid, add ghee and ghee fried coconut shreds. Mix all well gently. Serve now.