Raw Rice -1 cup
Moong Dal - 1Tsp
Jaggery - 2 cups
Ghee - 3 tbsp
Cashewnuts - 2 tsp
Cardamom powder - 1 tsp
Pressure cook rice and moong dal with in the ratio of 1:4 & leave 7-8 whistles and mash it.
Add 1/2 cup hot water to jaggery and filter it.
Boil the jaggery and when it reaches the thick consistency add the mashed rice,cardamom powder and stir well.
Fry cashews in 3 tbsp of ghee and add to the sarkarai pongal and mix well.