Indian Cooking Recipe : Sakkarai Pongal Ingredients : ½ cup raw rice 1 tbsp green gram dal 1 cup sugar 8 cashewnuts 3 cardamom pods, powdered a little saffron 5 tbsp ghee 1 pinch refined camphor (edible) a few pinches nutmeg powder 8-10 kismis 1 cup milk ½ cup coconut gratings Method : Roast green gram dal lightly, till it smells. Soak in water with rice for at least 15 minutes. Put 2 cups of diluted milk and 1 tbsp ghee to the soaked rice-cum-dal mix. Pressure cook for 8 minutes. Roast cashewnut bits with 4 tbsp ghee in frying pan, on a low flame. Put kismis, and stir. Add coconut gratings and roast till it turns golden yellow. Prepare sugar syrup of thread consistency in a vessel. Combine the cooked rice plus dal with it, and cook for 2 or 3 minutes on medium flame. Put the cashewnut and coconut mixture. Then put camphor (edible), jajikai (nutmeg), cardamom and saffron. Turn over thoroughly, and serve.