Sakkarai Pongal

INGREDIRNTS:
Take rice
Moongdal
gram dal in the ratio 2:2:1.

METHOD:
- Add water and steam in pressure cooker.
- Take vellam (amount should be 2/3 of cooked mixture) and dissolve in little water so that it just completely dissolves and heat it separately.
- Add the liquid part of this juice (which will be at the top) to cooked mixture.
- Roast cashewnuts, raisins, grated coconut in ghee and add this to the mixture and stir well.
- Add some extra ghee while serving.