"Sweet Pongal "&"Sweet Temple"

Ingredients for (Chakkera Pongali/Sakkarai Pongal):
Sona Masoori Rice - 1 1/2 cup
Split Green gram dal(Pesara Pappu/Payatham Parippu/Moong dal/Hesara bele/Cherupayar parippu/Mugachi dal)- 3/4cup
Fresh r Frozen Grated Coconut(Pachi Kobbari/Thengai/Nariyal)-1/2cup
Jaggery(gur) - 2 cups (400 gm)
Ghee - 1 cup
Milk (Palu/Dhoodh/Pal)- 1 cup
Cashew nuts(JeediPappu/Kaju)- 10no
Raisins(Draksha/Kishmish)- 8no
Cardamom powder(Ellakai/Elaichi)- 6no(crushed)

Heat kadai with a tspn of ghee ,roast green gram dal till it changes to lighter golden color.Wash the rice and add green gram dal with 2 1/2 cups of water and 1 cup milk ,grated coconut in the pressure cooker pan.Rice & dal should cook so soft.Keep it on the medium flame.Take another vessel add jaggery,water and cook on a low heat till the jaggery melts.I will grate jaggery with knife before adding it to water because flakes will take less time to dissolve.Strain the jaggery to remove the dirt by using a muslin cloth.Put the syrup once more on the heat and stir till it starts slightly bubbling.Add powdered Cardamoms,ghee to jaggery & Mix well.Add cooked rice(along with dal) to jaggery and stir well and remove from fire after it becomes soft and no lumps.Heat the 3tbsp ghee.Fry the cashewnuts and raisins and add to the pongal.Mix well and serve hot.
When the Sweet Pongal is ready, it is offered to the "God" on a new banana leaf along with other traditional delicacies,like vadas,payasam etc on auspicious days.