sakara pongal

l Raw Rice 1/2 cup

Yellow moong dal 4 tblsp 
Water 3 cups 
Jaggery 3/4 Cup
Cashew nuts Few 
Ghee 1-2 tblsp
Raisins few
Edible camphor a pinch
Nutmeg powder a pinch(optional)
Cardamom powder A pinch Dry roast rice and moong dal for 3-4 minutes in medium flame , without getting burnt. Just roast till the rice and dal becomes warm.
Wash the rice and dal and pressure cook this by adding 3 cups of water. Cook till 5-6 whistles and keep it in a very low flame for 5 minutes in the last.
Switch off the flame.Meanwhile add jaggery to a pan and add little water(1/2 cup).
When the jaggery melts filter the impurities and bring the jaggery syrup to boil again.Meanwhile mash the rice with the back of a ladle. 
Add the mashed rice and dal mix to the jaggery syrup.Mix well and add cardamom powder and edible camphor. Do not add more than a pinch. If adding nutmeg powder add a pinch at this stage.Fry cashew nuts and raisins in ghee and when it turns golden brown add it to the sakkarai pongal.
Add 1 to 2 tblsp of ghee to the pongal and mix well.Switch off the flame.
Sakkari pongal is ready for neivedhyam.Colour of the sakkari pongal depends on the vellam. Always use dark vellam to get a nice brown colour.