Akkaravadisal - Sweet Milk Pongal - Srirangam special

Ingredients

Raw rice                                   1/2 cup

Moong dal (paasi paruppu)         2 tblsp

Milk                                          2 + 1 cup

Water                                       1/2 cup

Jaggery                                     1/2 cup

Sugar                                        2 tblsp

Ghee                                        1/4 cup + 1 tblsp

Cardamom                                1

Cashew nut                               6

Saffron                                      pinch

Method:

In a heavy bottomed pan (pressure cooker), add one tblsp ghee, roast the cashewnuts, broken into small pieces until golden color and transfer to a bowl, keep aside. Soak saffron in a tblsp of warm milk, set aside.

Add moong dal, rice to the same ghee and roast for a minute in medium flame. Add milk.

Add water to this and Bring to boil, Pressure cook for 4 whistles  in medium flame

Once done, mash the rice well and add the remaining 1 cup (boiled) milk. Mash and mix well.

Continue heating and add two tblsp of ghee, powdered jaggery. Mix well until jaggery dissolves.

Add another two tblsp ghee, sugar and continue mixing. Keep the flame in medium. Stir for 3-4 minutes and add saffron along with the milk and another two tblsp of ghee.

Stir well for 2 minutes adding the  last two tblsp ghee, cardamom powder, roasted cashews and switch off the flame.