![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEQY5gXmeFu9_RbDkY6Fxx62Mi1cK_2sjS88Ffwyyb6YPM2YULHnEPlJ8VrvKnW3xjTwPlnPx3pA23XP_ykJzfgDzroAGAgTUsm-xL9enou4oQWIql2G2jITVGp-McbOGQNwwHtSLl4VGE/s320/Sakkarapongal4.jpg)
Ingredients:
1. Rice - 1 Cup
2. Moong Dhal - 1/4 Cup (Dry roasted till golden brown)
3. Milk - 2 Cups
4. Jaggery - 1/2 Cup
5. Ghee - 1/2 Cup
6. Cardomom - 4
7. Water - 1 Cup
8. Cashew - 10 (broken)
9. Raisin - 15
Procedure:
1. Cook rice and moong dhal along with milk and water.
2. Fry cashew, raisin and cardomom in 2 tsp of ghee and keep aside.
3. Make a syrup out of jaggery and mix it in the cooked rice & dhal.
4. Keep in low flame for about 10-15 minutes.
5. Finally, mix the fried cashew,raisin and cardomom.
6. Serve hot with little ghee on top.
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