Temple sakkara pongal

A must for prasad in most of the temples in the south. This is really food for the gods, served in leaf dhonais for prasad, eaten hot it is exquiste in taste. The manavinayukala temple speciality.

Ingredients

Raw rice - 1 cup

Moong dhal - 1/3 cup(pasiparuppu)

jaggery - 11/2 (increase or decrease according to the type of jaggery)

Cardamom powder - 1tsp

Cashews and Raisins as needed

ghee - 1/3 cup

Method:

1)  Water and milk ratio 3:1 or2:2 Meanwhile add jaggery to a pan and add little water(1/2 cup).

2)  When the jaggery melts filter the impurities and bring the jaggery syrup to boil again.

3)  Meanwhile mash the rice with the back of a ladle. 

4)  Add the mashed rice and dal mix to the jaggery syrup.

5)  Mix well and add cardamom powder and edible camphor. Do not add more than a pinch. If adding nutmeg powder add a pinch at this stage.

6)  Fry cashew nuts and raisins in ghee and when  it turns golden brown add it to the sakkarai pongal.

7)  Add 1 to 2 tblsp of ghee to the pongal and mix well.

8)  Switch off the flame.

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