Sarkarai pongal

Ingrediends:

• Raw rice - 1 cup
• Jaggery - 1 1/2 cup
• Milk - 1/2 to 1 cup
• Ghee - 1/2
• Cashew nuts - 10 to 12
• Elachi - 1 

Method:

Boil water in thick bottomed vessel probably a cooker. when the water boils and the picked and washed rice. Let it cook in the water absorbent method. Need not close it. when the rice draws in all the water and is cooked well add the milk and cook in low flame till it is very well cooked. Now add the jaggery either broken into small pieces or shredding it with a knife. Adding jaggery will make the rice little liquid form cooking it in low flame will thicken. Add the ghee and elachi powder and keep it low for five minutes stirring it. Garnish with fried cashew nuts and serve hot.

Note: When you make sarkarai pongal you can also add grated coconut at the end. Another variation is that you can add a handfull of pasi paruppu (green gram dhal) while cooking the rice.