At home pongal is one of the festivals celebrated in a grand manner.Mom used to make pongal and other goodies and we would pray in the front yard along with a whole bunch of people, and some times we would get to serve food to every on who came.
After marriage even in my In-Laws place it was a big deal.
This year , following tradition we made sakarai pongal and offered it to gods.
3/4 Cup Raw rice
1/4 Cup Split mung dal
1 Cup Millk
3/4 Cup Jaggery
2 Pods Cardamom
1 Tbsp Cashewnuts
2 Tbsp ghee
Heat 1 Tbsp ghee in the cooker and fry the cashews and set aside.
Wash the mung dal and rice in 2-3 changes of water and put in the cooker along with the milk and water.(Rice to water ratio-1:3, but since we are adding 1 cup of milk we can leave it at 1:2)
Close the cooker and put it in hing for 3 whistles.
Let it stand till the pressure is released.
Crush the jaggery and mix with water and bring to a boil.
Add the jaggery water, cardamom pods, to the rice and let it simmer for five minutes.
Stir in the remaing ghee.
Garnish with cashews and serve hot.