Sakkarai Pongal/Sweet pongal

Ingredients
1.Moong dhal – ¼ cup
2.Raw rice – 1 cup
3.Jaggery – 1 ½ cup to 1 ¾ cup (Crushed)
4.Cashew – 4 to 5 pieces
5.Raisins/Kismis – 5 to 6 pieces
6.Elaichi – 2 to 3 pieces (powdered)
7.Ghee – 2 tablespoons

Procedure
1.Dry roast moong dhal in a kadai till the colour changes to slightly to golden brown. Switch off the stove and add rice to the roasted moong dhal, Dry roast the rice slightly to white.
2.Now cook moong dhal and rice together in a pressure cooker upto 5 to 6 whistles.Cook them in ratio 1:3 rice : water.Smash it well after it cools.
3.Now prepare jaggery syrup after filtering jaggery. Use heavy bottomed vessel to prepare the syrup and slowly add the smashed rice to it.
4.Keep on stirring the ingredients so that no lumps are formed.
5.Once the syrup is absorbed. Switch off.
6.Fry the cashews and raisins in ghee till mild brown.
7.Add elaichi and ghee with cashews and raisins over it which enhances flavour of pongal.

Adding additional amount of ghee enhances the taste of the recipe. In temples they add pachha karpooram/edible camphor. I generally don't prefer adding pachha karpooram/edible camphor. Instead i like the flavour of saffron.This is staple food of tamils and made for any important occasion/pooja.