Chakkara Pongal

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Ingredients
Rice 1 cup
Moong Dal 1/4 cup
Milk
Jaggery 2 cups (can use more or less according to taste)
Cashew nuts
Raisins
Grated coconut (optional)
Nutmeg powder
Cardamom powder
Saffron
Green camphor (literal translation from tamil ) (optional)
Ghee

Get Cooking!
1. Dry roast the moong dal till it is lightly golden brown till you get a nice aroma.
2. Wash the rice and moong dal.
3. Pressure cook the rice-dal with (double the volume of the rice-dal mix or more) milk-water mix.
4. While the rice-dal gets cooked, dissolve the jaggery in a little water.
5. Once the rice-dal is cooked well, mash it well. Add a few spoons of ghee.
6. Mix in the dissolved jaggery.
7. Roast the cashew nuts, raisins, grated coconut in some ghee till the nuts are golden brown in colour. Add some nutmeg powder to this and then add all to the pongal.
8. Soak a couple strands of saffron and then add this to the pongal and mix.
9. Add some cardamom powder, green camphor and mix well.

Tips
The amount of milk in the milk-water ratio is upto you.

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