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Sakarai Pongal | Recipe


Rice 1 cup (raw rice)
Moong dal 1/4 cup
Jaggery 2 1/2 cup
Milk 2 cups
Cashews 25
Raisins 1/4 cup
Cardamom 4
Ghee or Butter 1/2 cup



Roast the cashews in Melted butter until it becomes golden brown and keep it aside. Roast moong dal in a pan till the aroma comes out. Cook rice and moong dal together with milk and 3 cups of water until the rice and dal is cooked well. Melt jaggery by boiling it in little water and mix this with the cooked rice. Add ghee and roasted cashews and raisins and powdered cardamom and keep stirring until everything blends well.

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