Shakkarai Pongal

Name: Shakkarai Pongal
Cuisine: Indian
Ingredients: 1/3 cup Yellow Moong Dal; 2/3 cup Rice; 4 cups Water; 2 cups Jaggery; 1 1/2 cups Milk; 1 tsp Cardamom powder; 1/2 tsp Ginger powder; 1 pinch Nutmeg grated; 5 tbsp Ghee; 1/4 cup +2 tbsp Cashew nuts; 1/4 cup + 2 tbsp Raisins

Preeti Shridhar @cook_7742626

Pongal is a harvest festival dedicated to the Sun God. It marks the Sun's six months journey northwards ie Uttarayana. It is celebrated as a Thanksgiving ceremony for year's harvest.
Being married to a Tam-Bram, I get to celebrate both Makar Sankranti and Pongal.
We do nothing elaborate but I do make Shakkarai Pongal for him. He is very fond of it. My way of making Pongal may not be the purist way so please excuse me.
I am happy to share the way I make Pongal.

Preeti Shridhar @cook_7742626

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Ingredients

1/3 cupYellow Moong Dal
2/3 cupRice
4 cupsWater
2 cupsJaggery
1 1/2 cupsMilk
1 tspCardamom powder
1/2 tspGinger powder
1 pinchNutmeg grated
5 tbspGhee
1/4 cup +2 tbspCashew nuts
1/4 cup + 2 tbspRaisins

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Steps

1

Wash and soak rice and dal for an hour.
Pressure cook with four cups of water for 4-5 whistles.
In a deep heavy bottom pan (I used a clay pot) heat 2 tbsp ghee and fry cashew nuts and raisins, 1/4 cup each.
Once the nuts turn golden, add the cooked rice and dal mixture.
Add in milk and mix well.
2

Add in ginger powder, cardamom powder and nutmeg.
Let it simmer on very low heat.
In another pan melt Jaggery in 1/4 cup water.
Strain the melted jaggery into the Pongal.
Mix well.
Now fry the remaining nuts in 3 tbsp ghee until golden.
Pour it over the Pongal.
Cover the Pongal pan and switch off the gas.
The aroma of hot ghee will permeate through the Pongal.
Serve it hot.