SARKKARAI PONGAL

Fry 1/4 cup of split green gram dhal in a kadai in 1sp ghee to a light brown colour or until a nice aroma floats on the air. Soak this dhal with 1 cup of raw rice in water for 1 hour. Soak 2tbsps of almonds in hot water and then remove the skins. Slice them nicely. Fry the almond slices, 2tbsps of split cashew nuts, and 2tbsps of seedless raisins separately in ghee. Fry 2tbsps of shredded coconut in a tbsp of ghee. Soak a pinch of saffron in ¼ cup of warm milk. Powder 2 cups of jaggery. Pour enough water to cover the jaggery. Let it boil. Make thin syrup of it and put off the fire. Pour 3 cups of water and 2 cups of milk [full cream] in a cooking vessel. Let it simmer on heat. When it starts to simmer, add the rice and the dhal. Cook under medium flame. When they are almost cooked, add the jaggery syrup and mix well. Again cook for a few minutes. Now add all the remaining ingredients and 1/4 cup of ghee. Mix well and cook until the pongal is set well.