sarkarai pongal

ingredients

In a cup of water, cook both rice and greengram dhal until very soft.
Add jaggery and mix well.
In a tbl.sp. of milk, dissolve a pinch of kesari powder, saffron and pachai karpooram and add to the rice.
Powder nut meg and fry in a tsp. of ghee and add to the rice.
Fry cashewnuts and raisins in the remaining ghee and add to the sarkarai pongal.
Stir constantly so that the sarkkarai pongal does not stick to the bottom of the vessel.
Keep until jaggery flavour ceases and remove from fire.