Sarkkarai Pongal
A special dish for Sankrathi, especially for people in southern parts of Andhra
Prep Time 20 minutes mins
Total Time 20 minutes mins
- 2 litres Milk
- 1 1/2 cups Newly harvested rice
- 1/4 cup Green gram Cheruparippu
- 10 nos Almonds Badam
- 15 nos Cashewnuts
- 30 nos Raisins Onakka munthiri
- 1 1/2 cups Grated jaggery Sharkara
- 1/4 level Nutmeg powder
- 1/4 tsp Crushed saffron
- 1 tsp Cardamom powder Elakka
- 2 tbsp Ghee
Chop almonds and cashewnuts.
Clean the raisins(kishmish).
Pour milk in the earthern pot called `Pongapani` and place it on fire.
When the milk starts to boil, add rice and dal.
When the rice and dal are cooked, add jaggery and ghee.
Cook it on medium fire for sometime and then add almonds, cashewnuts, saffron, nutmeg and cardamom powders.
Finally, add raisins or kishmish.
Bring to one or two good boils.