Step 1

In a pan add jaggery. I used 2 cups of powdered jaggery and it was perfect. If you want little extra sweet, add 2 and ¼ cup of jaggery.

Step 2

Add ¼ cup water and melt the jaggery nicely.

Step 3

Once it is melted well, boil this for 2 minutes and switch off the flame.

Step 4

Keep this aside.

Step 5

Wash the rice and moong dal nicely and keep this aside.

Step 6

In a brass pot, add 7 cups of water.

Step 7

My pot can cook 1 and ¼ cup of rice.

Step 8

Add ¼ cup of milk to this.

Step 9

Switch on the gas and let this froths up.

Step 10

We say Pongalo Pongal when the milk froths up to the brim.

Step 11

Now we add the washed rice and dal to this.

Step 12

Keep stirring and let this cook till mushy.

Step 13

Keep the flame in medium-low. If you don’t stir continuously, it will get stick into the bottom.

Step 14

Once it is cooked completely, add the jaggery syrup to this.

Step 15

Mix well.

Step 16

Add 2 tbsp of ghee to this.

Step 17

Add 1 tsp of cardamom powder and ¼ tsp of nutmeg powder.

Step 18

Mix well.

Step 19

Roast cashew nuts in 2 tbsp of ghee, once it half roasted add the raisins.

Step 20

Roast till the nuts turns golden brown and the raisins swells up.

Step 21

Add this to the Pongal.

Step 22

Now add the edible camphor. Just add a mustard seed size, else it will spoil the taste.

Step 23

Mix well and cook for a minute.

Step 24

Switch off the flame.

Step 25

Kovil sakkarai Pongal is ready.