Sakarai Paal Pongal

As this is my first post, I would like to start it off with a beautiful, sweet dish...... Sakarai Pongal... No one would miss sakarai pongal prasadam from temple. When talking about Pongal we cant miss thinking of THAI THIRUNAAL. The 4 day celebration. I cant forget the day my Mom used to call me and my brother to come n call PONGALOO PONGAL when the milk is boiling in the Velaga Paanai (itz a traditional vessel in which they make sakarai pongal on thai thiru naal). Here comes the delicious n very easy Sakarai Pongal Recipe for you.....

Ingredients:
Rice - 1 Cup
Milk - 1 Cup
Water - 2 Cup
Jagerry - 2 Cup (you can powder the jaggery by cutting it with a knife)
Ghee - 5 TBsp
Cashews, Almonds, Raisins - for Seasoning

Method:
Roast the seasoning in ghee n keep it aside.
Wash the rice. In a Pressure Cooker put the rice,milk and water. After 2 whistles switch off. After all the pressure goes off take off the lid. put the stove in very low flame n keep stiring the cooked rice, so that, the rice will get smashed a little, dont make it to paste. Now goes the powdered Jagerry. keep stirring... beware it will get sticked into the bottom of your cooker. Now pour the ghee... keep stirring for 2 mins... Now season it with the roasted cashews, almonds and raisins. WOW!!! Yummy Sakarai Paal Pongal is ready to eat.

Variations:
You can also try without milk, but, adding milk would surely improve the taste.
You can add 1/4 cup of Moong dal or Channa dal to it. That gives a different taste. But, I always prefer without dal.