Jaggery rice (Sakarai pongal)
Rice - 2 cup/200 gm (If you cook normally rice with 1:3 ratio of water cook with little more water for this 1:3.5)
Mung split dhal - 2 tbspoon
Jaggery - 150 gms
Cashew - 8 (finely chopped)
Ghee - 2 tbspn
Raisins - 6
Water - little to melt Jaggery and prepare Jaggery syrup.
Preparation method:
1. Pressure cook the rice with mung dhal with above proportion of water.
2. Melt the jaggery with water and filter it to remove the dirt/mud in it.
3. Boil the jaggery till it becomes thick (if you cool and press in hand one sting).
4. Now mash the cooked rice mix with the syrup and cook again. Slowly the rice will absorb the syrup and texture of the rice will become brown. Switch of the flame.
5. In a pan add ghee, cashew and raisin. Roast to light brown and add to sakarai pongal. Serve this hot with ghee and vadai.