This is one recipe which is made very often at home especially on fridays of the Tamil month of Thai and Aadi. This is also one Pongal that is made during the festival of Pongal.

Ingredients:

Rice - 2 cups

Moong Dal - 1/2 cup

Jaggery - 1 1/2 cups

Milk - 4 cups

Cardamom - 2 pieces (grind it to fine powder)

Cashew nuts - 10 to 12 pieces

Ghee - 1/2 cup

Raisins - 12 pieces 

Method:

In a dry pan fry the rice and moong dal separately till a nice aroma is emitted. Pressure cook the rice and dal together with 2 cups of milk and 5 cups of water. Cook for almost 5 whistles. Mash it thoroughly when the rice is warm. Heat the remaining 2 cups of milk in a solid bottom vessel or pan and add the mashed rice to it and mix thoroughly. Slice the jaggery and add it to the rice and milk and mix thoroughly. Add cardamom powder and mix again.

Fry cashew nuts and raisins in ghee and add it to the cooked Sarkarai Pongal.