Sweet Pongal

Ingredients

• 1 cup rice
• 10 cups milk
• 2 1/4 jaggery (grated, adjust to taste)
• 1 tsp cardamom powder (elaichi)
• 3 tbsp ghee (clarified butter)
• 8-10 cashewnuts
• 20 raisins (adjust to taste)

Preparation

1. Soak the rice in 1 1/4 cups water and set aside for 10 minutes.
   
   
2. In a heavy-bottomed pan, add the milk and bring to a boil on medium heat, stirring frequently and making sure it doesn't stick to the bottom.
   
   
3. Add the soaked rice to the milk and cook on medium heat. Stir frequently, scraping the bottom to prevent the rice from sticking to the bottom and burning.
   
   
4. When the rice is cooked and the pongal thickens, reduce the heat and add the jaggery. Stir constantly until the jaggery is dissolved, and it's raw flavor is gone.
   
   
5. Remove from heat and let cool a bit.
   
   
6. In a small pan, heat the ghee on low heat. Add the cashews and fry until golden and remove. Add the rasins and fry until fluffy and remove. Pour the ghee into the sweet pongal. Cut the cashews into small pieces and add to the pongal along with the raisins.
   
   
7. Stir in the cardamom powder and serve the sweet pongal warm.

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