Sweet Chakarai pongal

Ingredients:

• Rice : 1 cup
• Moong dhall : 1/2 cup (fry on dry pan for 2 mins)
• milk : 2 cups
• jaggery : 6 to 7 coned jaggery approx 1 1/2 cup when powdered
• cardamon powder : 1 tsp
• raisins , cashew : few
• edible camphor : less than a pinch
• Ghee : 4 tbs or less
• coconut : grated - 2 tbs

Method:

1. Cook rice and dhall together with milk and water. 4 cups all together (2 cups milk + 2 cups water)
2. Don't place the weight on the pressure pan as soon as you close. wait for the fast steam to erupt and the close.
3. dilute the jaggery with very little water and filter out the dust.
4. fry grated coconut in little ghee. fry raisins, cashews in ghee. keep them ready.
5. once rice cooked, mash well and add to jaggery. cook on low flame.
6. Add coconut,raisins,cashew n pinch of edilble camphor and mix well. 
7. once ready, swtich the flame off and add cardamon and hot hot sweet pongal ready to serve!