SARKARAI PONGAL / JAGGERY RICE

INGREDIENTS
Translation

Rice -200 gms (Pongal Rice)
Jaggery - 250 actually but u try 200 first time.
cardamom - 3 to 5
kishmis
cashew
water - 1 : 3


PREPARATION

1. Break Jaggery and keep aside.
2. fry cashew using ghee
3. pour 6 glasses of water in the open cooker or vessel and boil.
4. wash rice and after water getting boiled pour washed rice into the cooker and pour half glass milk.
5. After rice getting boiled 95 percent, mix the mandaivellam & Pour some ghee.
6. mix cardamom, kismish and fried cashew to garnish.

Note : For 100 gms of rice, 300 gms of water needed.

Tips

For beginners,If sugar seems to be less, you can add later so dont pour all in the beginning itself.

And you can also see the colour changing once u add jaggery and mix it with the rice. By seeing that colour also you can understand the needed quantity of jaggery.

If you have remaining uncooked jaggery keep it in a closed container immediately.