Sarkarai Pongal

• 
• Ingredients :
  2 litres milk
  10 almonds
  1 1/2 cups newly harvested rice
  1/4 cup moong dal
  15 cashew nuts
  1 1/2 cup jaggery grated
  30 kishmis
  1/4 level teaspoon nutrieg powder
  1/4 teaspoon saffron crushed 1 teaspoon cardamom powder
  2 tablespoons ghee.
  Method:
  · Chop almonds and cashewnuts.
  · Clean kishmis
  · Pour milk in the earthen pot called `Pongapani' and place it on fire.
  · When the milk starts boiling add rice and dal, after washing.
  · As soon as the rice and dal are cooked to softness, add jaggery and ghee.
  · Let cook on medium fire for some time and then put in almond and cashewnut bits, saffron nutrieg and cardamom
  powders.
  · Lastly put in the kishmis.
  · Bring to one or two good boils