Sakkarai Pongal

This is a special sweet rice made every year on Thai Pongal Day - The Harvest festival of Tamil Nadu, India. It falls in Mid-January usually on January 14th, when the farmers make their first harvest of the year. This dish is usually done in pots and boiled but since most of us live in cities, it is not possible to make it the traditional way nowadays. The easier procedure follows.
Pongal usually tastes great with raw rice. However in case you don't have raw rice, parboiled rice can also be used, but avoid other varieties of rice.

Ingredients:
Raw rice -  1 cup
Green gram dhal - 1 tbsp
Jaggery (crushed/grated/powdered) - 2 cup
Milk - 1 cup
Water - 4 cups
Ghee - 1/4 cup
Cashew - 10 (break into small size)
Raisins - 20
Cardamom - 1 (peel the skin and crush the inner part)

Method:
1. Boil rice and dhal together with 4 cups of water in a pressure cooker till it is extra soft. DO NOT ADD ANY SALT
2. Take a big frying pan and boil 1 cup milk in it.
3. Once the milk boils, add the cooked rice to it and mix well. Add 2 cup powdered jaggery to it and mix well. Cook till all jaggery melts and is absorbed by the rice. The mixture must be in a thick porridge consistency. (it will thicken rapidly once it cools down). Remove it from flame.
4. Take 1 table spoon of ghee in a pan ans fry cashews and raisins in it. Add it to the rice mixture. Add crushed cardamom and the remaining ghee and mix well.

Tasty yummy mouth watering sakkarai pogal is ready to eat.