Chikkis: Roast the sesame seeds till they splutter in low heat. Keep aside.

Melt ghee in the pan and melt the jaggery till a frothy mix is obtained.

Once done, add sesame seeds, nuts and cardamom powder.

Mix well till combined and the mixture thickens slightly.

Grease a plate and add the mix on to the plate.

Before the mix is completely cool and hard, make cuts to obtain the chikkis

Pick out the pieces once the mix has completely cooled.

Store in an airtight container.

Sakkarai Pongal: Soak the rice for 30 minutes prior to cooking

Melt a portion of the ghee in a cooker.

Strain the water and add the rice and dal in the cooker.

Saute on medium heat till aromatic.

Then add the water-milk mixture.

Stir well and pressure cook till 2-3 whistles.

Once done, chk the rice-dal and break grains by mashing them slightly.

In a pan, melt the jaggery using water.

Once fully melted, strain and add the jaggery water in the cooker.

Cook on low heat after mixing well, so that the sweetness of the jaggery is absorbed by the rice-dal.

Once done, add cardamom powder mix well and switch off gas stove.

Melt the remaining ghee in a pan, and add the cashews and raisins.

Saute till cashews brown and the raisins puff up.

Then add them along with the ghee used to saute in the cooker.

Mix well and transfer in a bowl.

Sakkarai Pongal is ready!

For a detailed, video recipe, browse: https://youtu.be/nOQ90ggMuOc